Bone-In Ribeye Steak
A bone-in ribeye steak is a premium cut of beef from the rib section, typically featuring a prominent bone that enhances flavor during cooking. It is prized for its rich marbling, tenderness, and robust beefy taste, often seasoned simply with salt, pepper, and herbs before grilling or pan-searing. This cut is a staple in American steakhouse cuisine and is celebrated globally for its indulgent quality.
🍽️ Nutrition at a glance
This steak is high in protein and fat, particularly saturated fat, making it a calorie-dense option with roughly 500-700 calories per 8-ounce serving. It provides essential nutrients like iron, zinc, and B vitamins, especially B12, which support energy and muscle health.
Nutrition breakdown
| Calories | 540 kcal |
| Protein | 46 g |
| Carbs | 0 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 115 mg |
| Iron | 3.5 mg |
| Zinc | 9 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 12 mg |
| Vitamin B6 | 0.7 mg |
| Phosphorus | 350 mg |
| Selenium | 50 µg |
| Cholesterol | 135 mg |
Per 1 steak (227 g, bone removed, cooked) · estimated, varies by recipe
💡 What's interesting
Culturally, the bone-in ribeye is often associated with celebratory meals and outdoor grilling traditions in the United States, symbolizing indulgence and craftsmanship in butchery. Nutritionally, the bone marrow and marbling contribute to a unique depth of flavor and a higher fat content compared to leaner cuts, making it a favorite for those seeking a rich, savory dining experience.
