Beef, rib eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut from the rib section of beef, prized for its rich, beefy flavor and tender, juicy texture when broiled. The marbling within the lean meat bastes it from the inside, creating a succulent bite. Nutritionally, it's a dense source of high-quality protein and provides essential fats, with zero carbohydrates.
Calorie split: 45% protein · 0% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People adore the robust, savory flavor and the satisfying contrast between the seared exterior and the tender interior. It's a centerpiece of celebratory meals and grilling culture, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
As a fatty cut, it is calorie-dense and high in saturated fat, which should be considered in moderation. Those monitoring cholesterol or heart health should be cautious. Tip: Pair it with a large portion of fiber-rich vegetables (like broccoli or a salad) to add volume and nutrients without excess calories, and practice portion control.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in bioavailable heme iron and zinc
- Provides B vitamins, especially B12 and niacin
- Contains conjugated linoleic acid (CLA), a natural fatty acid
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'small end' of the ribeye (ribs 10-12) comes from the part of the rib primal closer to the loin, making it typically leaner and more uniformly shaped than the larger 'chuck end' ribs (6-9).
Full nutrition (USDA data · scales with serving)
| Water | 57.5 g |
| Energy | 249 kcal |
| Energy | 1043 kj |
| Protein | 27.3 g |
| Total lipid (fat) | 14.7 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 212 mg |
| Potassium, K | 340 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 29.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.13 mg |
| Niacin | 7.3 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 1.6 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.45 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.43 g |
| SFA 16:0 | 3.4 g |
| SFA 18:0 | 1.8 g |
| Fatty acids, total monounsaturated | 6.0 g |
| MUFA 16:1 | 0.51 g |
| MUFA 18:1 | 5.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.55 g |
| PUFA 18:2 | 0.40 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 89.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.71 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.87 g |
| Valine | 1.4 g |
| Arginine | 1.8 g |
| Histidine | 0.87 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.29 g |
FAQ
What does 'trimmed to 0' fat mean?
It means the external fat cap and any large, separable pieces of fat have been completely removed, leaving only the intramuscular fat (marbling) within the lean meat.
Is this a good cut for grilling?
Yes, it's ideal for high-heat, dry cooking methods like broiling or grilling, which quickly sear the exterior while keeping the interior juicy.
How is it different from a New York strip?
A ribeye has more generous marbling and a characteristic 'eye' of fat, giving it a richer, beefier flavor. A strip steak is leaner with a firmer texture and a strip of fat along one edge.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.49 kcal/g · 44% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.16 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.