Calories in Steak
How many calories are in steak? A cooked 8 oz ribeye has about 600 calories, while an 8 oz sirloin has about 410. See a full steak calorie and macros table by cut.
Published · 2 min read · Free · No sign-up
Quick answer
A cooked 8-ounce ribeye steak has about 600 calories, an 8-ounce sirloin has about 410, and an 8-ounce filet mignon has about 450. The cut and its fat content drive most of the difference.
How Many Calories Are in Steak?
Steak calories come down to the cut and how much marbling (intramuscular fat) it contains. A cooked 8-ounce ribeye has about 600 calories thanks to its rich marbling, while a leaner 8-ounce sirloin has about 410. Across every cut, steak delivers a generous dose of protein — typically 6 to 7 grams per cooked ounce — with the calorie spread driven almost entirely by fat.
Steak has zero carbohydrates, so its energy comes from protein and fat. That makes it a popular choice on high-protein and low-carb diets, with the leaner cuts offering the most protein per calorie.
Steak Calories by Cut (Cooked)
| Steak cut | Serving | Calories | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Top sirloin | 8 oz | ~410 | 50 | 22 |
| Filet mignon (tenderloin) | 8 oz | ~450 | 52 | 26 |
| Flank steak | 8 oz | ~440 | 53 | 24 |
| New York strip | 8 oz | ~500 | 50 | 32 |
| T-bone | 8 oz | ~560 | 50 | 40 |
| Ribeye | 8 oz | ~600 | 48 | 44 |
| Porterhouse | 8 oz | ~580 | 49 | 42 |
The difference between the leanest and fattiest cuts is roughly 200 calories for the same 8-ounce portion. If you are managing calories, sirloin, flank and filet are the cuts that give you the most protein for the fewest calories.
Steak Calories by Serving Size
Restaurant steaks are often larger than people realize. A “petite” steak is usually 6 ounces, a standard entrée 8 to 12 ounces, and a porterhouse or tomahawk can exceed 16 ounces.
| Cooked weight | Sirloin | Ribeye |
|---|---|---|
| 3 oz | ~155 | ~225 |
| 6 oz | ~310 | ~450 |
| 8 oz | ~410 | ~600 |
| 12 oz | ~615 | ~900 |
| 16 oz | ~820 | ~1,200 |
A 16-ounce ribeye on its own is around 1,200 calories — before any butter, sauce or sides — which is why portion size is the single most important factor when tracking steak.
Macros and Nutrition in Steak
Steak is one of the most protein-dense whole foods available, and it is rich in highly bioavailable iron, zinc, selenium and vitamin B12. The fattier cuts contribute more saturated fat, so leaner choices are better for everyday eating, while a marbled ribeye is fine as an occasional treat. Trimming the visible fat cap before cooking can meaningfully reduce the calorie count of fattier cuts.
Lower-Calorie Ways to Enjoy Steak
You can keep steak in a calorie-conscious diet by choosing leaner cuts, trimming external fat, and grilling or broiling rather than pan-frying in butter. Watching portion size is the highest-impact move — sticking to a 6- to 8-ounce serving keeps even a ribeye reasonable. Pairing steak with vegetables instead of loaded sides, and going easy on creamy sauces, lets you enjoy a satisfying, protein-rich meal without overshooting your calorie target.
Frequently Asked Questions
How many calories are in an 8 oz ribeye steak?
A cooked 8-ounce ribeye has about 600 calories, with roughly 48 grams of protein and 44 grams of fat. Ribeye is one of the fattier, more calorie-dense cuts because of its marbling.
How many calories are in a sirloin steak?
A cooked 8-ounce top sirloin has about 410 calories, with around 50 grams of protein and 22 grams of fat. Sirloin is a leaner cut, making it lower in calories than ribeye for the same weight.
Which steak cut has the fewest calories?
Leaner cuts like top sirloin, flank, eye of round and filet mignon (tenderloin) have the fewest calories — roughly 50 to 60 calories per ounce cooked. Fattier cuts like ribeye and T-bone are higher.
How many calories are in a 6 oz steak?
A 6-ounce cooked steak ranges from about 310 calories (lean sirloin) to about 450 calories (ribeye), depending on the cut. Six ounces is a common restaurant portion size.
Does how you cook steak change the calories?
The cut and added fat matter most. Grilling or broiling adds no calories, while pan-frying in butter or oil can add 100-plus calories. Trimming visible fat before cooking also lowers the total.
Sources
- FoodData Central — food composition database — U.S. Department of Agriculture (USDA)