Meat
Steak
Horse steak is a portion cut from loin, rump, or other grillable muscle—deep red, typically lean, and sweet when cooked rare to medium-rare. Thickness and resting decide juiciness; past medium the lean meat dries quickly. A hot pan or grill and a short rest are the usual path. Season simply with salt and pepper, sear hard, and finish gently if thick. Butter or oil basting helps. In some markets steaks are sold specifically for quick cook; choose cuts labelled for grilling rather than braising primals.
Track this ingredient
Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.4 g
- Saturated Fat 5.11 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72 mg
- Sodium 60.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23 g
- Water 59.3 g
- Energy 192 kcal
- Water 59.3 g
- Protein 23 g
- Fat 10.4 g
- Saturated Fat 5.11 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.73 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 298 mg
- Major Minerals 296 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.73 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Parisian chevaline restaurants popularised grilled horse steaks for urban diners.
Italian specialty grills served horse steaks with oil and herbs.
Japanese cooked-horse menus expanded beyond raw to seared steak service.