Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
A bone-in, lip-on ribeye is the quintessential steakhouse cut, prized for its deep, beefy flavor and rich, buttery marbling that melts during grilling. The attached rib bone and outer fat cap baste the meat as it cooks, creating a juicy, tender texture with a satisfying char. Nutritionally, it's a powerhouse of protein and energy-dense fats, providing over 300 calories and nearly 23 grams of protein per 100g.
Calorie split: 30% protein · 0% carbs · 70% fat
↓ Full nutrition💚 Why it's loved
People adore it for the unparalleled combination of robust, savory flavor and luxurious, melt-in-your-mouth texture from its intramuscular fat. It's a centerpiece of celebratory meals and grilling culture, symbolizing indulgence and culinary craftsmanship.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat and calorie content make it a less frequent choice for those monitoring heart health or calorie intake. To enjoy it mindfully, practice portion control (a 118g serving is standard), trim excess external fat before cooking if desired, and pair it with fiber-rich vegetables like roasted broccoli or a leafy salad to balance the meal.
Key benefits
- Excellent source of high-quality complete protein for muscle maintenance.
- Rich in bioavailable heme iron, crucial for oxygen transport in the blood.
- Provides significant amounts of zinc, essential for immune function.
- Contains B vitamins like B12 and niacin, vital for energy metabolism.
- Naturally zero in carbohydrates and sugars.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the *spinalis dorsi* muscle, or the 'ribeye cap,' which is often considered the most flavorful and tender part of the entire animal.
Full nutrition (USDA data · scales with serving)
| Water | 52.6 g |
| Energy | 309 kcal |
| Energy | 1295 kj |
| Protein | 22.9 g |
| Total lipid (fat) | 24.2 g |
| Ash | 0.93 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 156 mg |
| Potassium, K | 243 mg |
| Sodium, Na | 60.0 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 23.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.29 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 0.55 mg |
| Vitamin B-6 | 0.46 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 48.0 mg |
| Betaine | 13.0 mg |
| Vitamin B-12 | 2.0 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 26.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.09 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| 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 | 10.6 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 | 0.02 g |
| SFA 14:0 | 0.72 g |
| SFA 15:0 | 0.14 g |
| SFA 16:0 | 5.6 g |
| SFA 17:0 | 0.33 g |
| SFA 18:0 | 3.8 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 11.6 g |
| MUFA 14:1 | 0.15 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.79 g |
| MUFA 16:1 c | 0.73 g |
| MUFA 17:1 | 0.21 g |
| MUFA 18:1 | 10.4 g |
| MUFA 18:1 c | 8.9 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.96 g |
| PUFA 18:2 n-6 c,c | 0.75 g |
| PUFA 18:2 CLAs | 0.11 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.06 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 1.6 g |
| Fatty acids, total trans-monoenoic | 1.5 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.5 g |
| TFA 18:2 t not further defined | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.2 g |
| Methionine | 0.62 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.92 g |
| Tyrosine | 0.85 g |
| Valine | 1.1 g |
| Arginine | 1.6 g |
| Histidine | 0.86 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.1 g |
| Proline | 1.0 g |
| Serine | 0.94 g |
| Hydroxyproline | 0.16 g |
FAQ
What's the difference between a ribeye and a rib steak?
A 'ribeye' typically refers to the boneless cut from the rib section. A 'rib steak' is the same cut but with the rib bone left attached, like this bone-in version, which can add flavor during cooking.
Why is the bone left on for this cut?
The bone acts as an insulator, slowing cooking near it for more even doneness. It also adds flavor to the meat and the pan juices, and provides a dramatic presentation.
What does 'lip-on' mean?
It indicates that the outer layer of fat, the 'lip,' has been left attached. This fat cap renders during cooking, basting the steak and contributing to its signature richness and flavor.
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 3.09 kcal/g · 30% 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: 0.25 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.