Steak is one of the most protein-packed foods you can put on a plate, but the calorie count changes dramatically with cut, trimming, portion size, and cooking fat. A single slice of ribeye can carry well over 100 calories, while a lean sirloin slice of the same size may stay under 70. That difference matters whether you are tracking macros, meal prepping, or just trying to portion a steak dinner more carefully.
This steak calories per slice calculator uses realistic cooked-cut nutrition values for ribeye, New York strip, T-bone, sirloin, filet, flank, skirt, hanger, flat iron, and chuck eye. You enter the weight of one slice, the number of slices, and any butter or oil used to cook the whole steak. The tool then returns calories, protein, and fat per slice plus a full batch total.
No more guessing at portion sizes — use the quick values below to plan balanced meals or check how a steak night fits into your daily targets.
🥩 Steak Calories Per Slice Calculator
Estimate calories, protein, and fat for ribeye, sirloin, filet, and more — per slice and for the whole steak.
Enter the number of teaspoons used for the whole steak, not per slice.
Step-by-Step Guide
Using the calculator takes less than a minute. First, choose the cut of cooked steak that matches your meal. If you are not sure, pick the closest option or choose a cut that looks similar in marbling to what is on your plate. Next, weigh one finished slice in grams or ounces. A digital kitchen scale is ideal, but if you are dining out, you can estimate the slice from the total steak weight: a 226 g (8 oz) steak cut into 6 equal slices gives roughly 38 g per slice.
Enter the number of slices you plan to eat, then add any butter or oil used to cook the whole steak in teaspoons. If you cooked the steak in a dry pan or grill without added fat, leave that set to “No added fat.” Press Calculate to see per-slice calories, total batch calories, and the protein and fat breakdown. Use Reset to start over with the default example.
How the Calories Are Estimated
The calculator starts with the cooked, edible portion nutrition values for each cut per 100 grams. These values reflect steak cooked by dry heat with visible fat included, which is how most people eat grill or pan-seared steak. The formula is simple:
Protein and fat are calculated the same way using each cut’s per-100 g values. Since steak contains less than 1 g of carbohydrate per 100 g in most cases, carbs are not shown and are treated as negligible. Values are estimates based on commonly published USDA-style nutrition data, not a laboratory analysis of your exact piece of meat.
Worked Example
Suppose you grill a 340 g (12 oz) ribeye and cut it into 5 slices. Each slice weighs about 68 g. You also use 1 teaspoon of butter to finish the steak. Ribeye provides about 291 kcal, 24.5 g protein, and 21 g fat per 100 g.
Whole steak: 197.9 × 5 = 989.4 kcal.
Added butter: 1 tsp × 34 = 34 kcal.
Total batch: 989.4 + 34 = 1023.4 kcal.
Per slice: 1023.4 ÷ 5 = 204.7 kcal, with about 16.7 g protein and 14.3 g fat.
If the same weight were sirloin instead, the slice would be closer to 140 kcal because sirloin is much leaner.
Reference Values by Cooked Cut
The table below lists the approximate values used in this calculator. They assume cooked steak with visible fat eaten and no added cooking fat. Values vary with doneness, trim level, and exact cut.
| Cut | kcal per 100 g | Protein (g) | Fat (g) |
|---|---|---|---|
| Ribeye | 291 | 24.5 | 21.0 |
| New York Strip | 255 | 24.0 | 17.2 |
| T-Bone / Porterhouse | 263 | 23.3 | 18.5 |
| Sirloin | 206 | 27.4 | 10.0 |
| Tenderloin / Filet Mignon | 227 | 26.7 | 13.0 |
| Flank | 192 | 28.8 | 8.0 |
| Skirt | 248 | 25.0 | 16.0 |
| Hanger | 220 | 24.3 | 13.4 |
| Flat Iron | 210 | 26.5 | 11.0 |
| Chuck Eye | 279 | 23.9 | 20.4 |
Use these values as general reference, not as a precise nutritional label. For medical or clinical purposes, rely on a food scale app or a registered dietitian.
Practical Tips & Common Mistakes
- Weigh cooked slices, not raw. Raw steak can be 20–30% heavier than the same steak after cooking, which leads to overestimating calories.
- Include the fat you actually eat. Trimming the visible fat can cut calories substantially; leaving it on adds richness and calories.
- Don’t forget cooking fat. Pan-searing a steak in a tablespoon of butter can add 100+ kcal to the whole batch.
- Cut even slices. Uneven slices make per-slice estimates less accurate. A simple way is to cut against the grain into equal widths.
- Account for marinades and sauces. Steak sauces, herb butters, and marinades can add significant hidden calories.
Frequently Asked Questions
Is steak keto-friendly? Yes. Since the carb content of plain cooked steak is under 1 g per 100 g, it fits easily into very low-carb, ketogenic, and paleo-style eating plans. The fat content of cuts like ribeye and strip can even help hit high fat targets.
Why does my fitness app show different numbers? Apps vary in whether they use raw or cooked weights, whether they include visible fat, and which USDA database entry they reference. This calculator assumes cooked weight with visible fat included and no added fat unless you enter it.
Does doneness change the calories? Longer cooking drives out more moisture, so the same raw steak ends up weighing less and becoming more calorie-dense per gram when cooked more thoroughly. Our values are based on cooked steak, so they are appropriate for medium to medium-well doneness. For rare steak, calories per slice may be slightly lower because it retains more water.
How do I measure a slice without a scale? Use the palm of your hand: a typical cooked slice is about 60–85 g depending on thickness. For a more reliable number, cut the steak into equal slices and divide the total cooked weight by the number of slices.
Can I use this for other sliced meats? No — values are specific to beef cuts. For a different sliced meat, try the bacon calories per slice calculator. To learn more about steak’s modest effect on blood sugar, see the beef glycemic load calculator.