How big is a 240 gram steak? A visual guide to portion size

November 9, 2025 •

4 min read

A 240 gram steak is approximately 8.5 ounces, a popular and satisfying portion size often found in restaurants for an average eater. The exact size can vary in appearance, from a thick fillet medallion to a thinner, wider ribeye, depending on the cut you choose.

Quick Summary

This guide explains how large a 240 gram steak is by converting its weight, comparing its visual dimensions across different cuts, and discussing how it compares to standard portion sizes.

Key Points

Ounce Conversion: A 240 gram steak is equivalent to approximately 8.5 ounces.
Ideal Portion: It is considered a standard and satisfying portion size for an average adult appetite.
Visual Variety: The visual size and thickness of a 240g steak will differ significantly depending on the cut, with a fillet appearing much thicker than a ribeye.
Cooking Technique: Properly cooking a 240g steak requires bringing it to room temperature, searing it over high heat, and, most importantly, resting it before serving.
Side Pairings: A 240g steak pairs perfectly with a variety of side dishes, including potatoes, vegetables, and classic sauces.

The 240 Gram Steak in Perspective

To understand how big is a 240 gram steak, it's helpful to first convert the measurement and then relate it to common objects. The conversion from grams to ounces tells us that 240g is approximately 8.5 ounces. While this number provides a precise weight, it doesn't give a complete picture of the steak's size, as the cut and thickness play a huge role in its visual appearance.

How to Visualize an 8.5 Ounce Portion

For a quick visual reference, a 240g steak is often compared to a deck of cards or the palm of a hand, though this can be misleading without considering the thickness. A more accurate visualization depends heavily on the specific cut of beef.

Fillet: A 240g fillet steak will be a very thick, round medallion, as the fillet is a lean, compact muscle.
Ribeye: This cut will result in a wider, thinner steak, with its signature marbling dispersed throughout, offering a broader surface area.
Sirloin: A 240g sirloin generally provides a good balance of width and thickness, making it a very common and popular size.
Bavette/Skirt: A bavette steak at 240g will be a long, thin, and flat cut, often used for flash-frying and served rare or medium.

How Steak Cut Affects the 240g Size

The specific cut of steak you select is the primary factor in determining its visual size and even cooking time. A thick-cut fillet holds its shape, while a thinner cut like a ribeye or bavette spreads out, creating a larger-looking portion, even at the same weight.

Steak Cut vs. Visual Size for 240g


Cut	Visual Description	Characteristics
Fillet	Thick, round medallion	Very tender, lean, and compact.
Ribeye	Wider, flatter cut	Richly marbled, juicy, and flavorful.
Sirloin	Balanced width and thickness	A classic cut, tender with good flavor.
Bavette	Long, thin, and flat	Fibrous texture, great for flash-frying.

Is a 240 Gram Steak a Standard Serving?

Yes, a 240g steak is often considered a standard, satisfying meal for an average adult appetite. While dietitians may recommend smaller portions for portion control, restaurant and butcher guides frequently cite sizes between 225g and 280g (8-10oz) as a solid portion for a single person. For those with larger appetites, steaks can range from 350-450g+. Ultimately, a 240g steak is a very common and satisfying choice.

Cooking a 240g Steak to Perfection

Regardless of the cut, preparing a 240g steak requires careful attention to achieve your desired doneness. The key is to bring the meat to room temperature, pat it dry, and cook it hot and fast to create a great sear before resting.

Pan-Frying a 240g Steak

Prep the Steak: Remove the steak from the fridge 20-30 minutes before cooking. Pat it dry with paper towels to ensure a good sear, and season generously with salt and pepper.
Heat the Pan: Use a heavy-based frying pan or cast-iron skillet over a high heat. Add a splash of flavorless oil once it's shimmering.
Cook for Doneness: For a 1-inch thick steak, cook for approximately 2.5 to 3 minutes per side for medium-rare. Adjust times based on thickness and preferred doneness.
Flavor Boost: For added flavor, you can add butter, garlic, and herbs (like thyme or rosemary) to the pan during the last few minutes of cooking and baste the steak.
Rest the Steak: This is a crucial step. Let the steak rest for at least 5 minutes after cooking to allow the juices to redistribute. This ensures a more tender and juicy result.

Perfect Pairings for Your 240g Steak

To complete your meal, choose sides that complement the richness of the beef. Popular options include:

Potatoes: Creamy mashed potatoes, baked potatoes with toppings, or crispy truffle fries are classic choices.
Vegetables: Grilled or roasted asparagus, sautéed mushrooms and onions, or creamed spinach all pair beautifully.
Salads: A simple green salad or a classic wedge salad offers a fresh, crisp contrast.
Sauces: A rich peppercorn sauce, classic béarnaise, or a zesty chimichurri can elevate the flavor.

Conclusion

A 240 gram steak is a versatile and ideal portion for a single, satisfying meal. Its size is equivalent to approximately 8.5 ounces, but its visual appearance depends heavily on the specific cut. Whether you opt for a thick fillet, a wide ribeye, or a flat bavette, this popular portion size is a perfect foundation for a delicious and balanced steak dinner when paired with your favorite sides.

Frequently Asked Questions

A 240 gram steak is equal to about 8.5 ounces, based on the standard conversion rate of 1 gram equaling 0.035274 ounces.

Yes, a 240g steak is an ideal and satisfying portion for an average eater. Many restaurant servings are in the 225-280g range, making 240g a popular choice.

The cut significantly affects the visual size. A 240g fillet steak will look like a thick, compact medallion, while a 240g ribeye will be wider and flatter, appearing larger on the plate due to its spread.

For a simple comparison, a 240g steak can be roughly visualized as the size of the palm of a medium-sized adult's hand, keeping in mind the thickness varies by cut.

The cooking time for a 240g steak varies, but a pan-fried 1-inch thick steak can reach medium-rare in approximately 2.5 to 3 minutes per side. Resting the meat for about 5 minutes is essential after cooking.

Classic sides include potatoes (mashed, fries, or baked), roasted vegetables like asparagus or Brussels sprouts, and creamy sauces or a simple salad.

Yes, a 240g steak, especially cuts like ribeye or sirloin, is excellent for grilling. A 240g ribeye, for instance, can be grilled for about 6-9 minutes total for a medium-rare result.