Ribeye Steak

The ribeye steak is a premium cut of beef taken from the rib section of the cow, prized for its rich marbling and intense flavor. Typically seasoned simply with salt and pepper and cooked using high-heat methods like grilling or pan-searing, it is a staple of American steakhouses and global meat-centric cuisines. Its name comes from the rib bone it is often cut from, though it is frequently served boneless.

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🍽️ Nutrition at a glance

This dish is a high-protein, high-fat meal with virtually no carbohydrates, making it a popular choice for low-carb and ketogenic diets. A typical 8-ounce serving provides a significant amount of iron, zinc, and B vitamins, with a calorie count that generally falls between 500 and 700 calories depending on the fat content.

Nutrition breakdown

Calories	544 kcal
Protein	46 g
Carbs	0 g
Fat	39 g
Fiber	0 g
Sugar	0 g
Sodium	115 mg
Iron	3.4 mg
Zinc	8.6 mg
Phosphorus	340 mg
Potassium	670 mg
Selenium	52 mcg
Vitamin B12	2.5 mcg
Niacin (B3)	11.5 mg
Vitamin B6	0.7 mg

Per 1 steak (227 g, 8 oz raw, cooked) · estimated, varies by recipe

💡 What's interesting

The unique flavor of a ribeye comes from the 'spinalis dorsi' muscle, often called the ribeye cap, which is widely considered the most tender and flavorful part of the entire animal. Unlike many other cuts, the internal fat (marbling) melts during cooking to baste the meat from the inside, creating a self-basting effect that results in exceptional juiciness.