Broiled Ribeye Steak
Broiled Ribeye Steak is a classic American steakhouse dish featuring a thick-cut ribeye cooked under high, direct heat. It is typically seasoned with salt, pepper, and often garlic or herbs, then finished with butter for richness. The method creates a deeply caramelized crust while keeping the interior juicy and tender.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It is an excellent source of iron, zinc, and B vitamins like B12 and niacin. A typical 8-ounce (227g) serving can range from 500 to 700 calories, depending on the cut's marbling and added fats.
Nutrition breakdown
| Calories | 544 kcal |
| Protein | 42 g |
| Carbs | 0 g |
| Fat | 42 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 98 mg |
| Potassium | 680 mg |
| Phosphorus | 320 mg |
| Zinc | 9.5 mg |
| Iron | 4.2 mg |
| Niacin (B3) | 12 mg |
| Vitamin B12 | 2.8 mcg |
| Selenium | 55 mcg |
| Cholesterol | 140 mg |
Per 1 steak (227 g) · estimated, varies by recipe
💡 What's interesting
The ribeye is prized for its extensive intramuscular fat (marbling), which melts during cooking to baste the meat from within, making it exceptionally flavorful and forgiving. Culturally, broiling is a hallmark of American home cooking and steakhouses, offering a quicker, high-heat alternative to grilling that still achieves a restaurant-quality sear.
