Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, choice, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in ribeye steak with the flavorful lip fat left intact, trimmed to a precise 1/8-inch fat cap. When grilled, it develops a deeply caramelized, savory crust while the interior remains juicy and marbled with rich, beefy fat that melts during cooking. It's a high-protein, high-fat centerpiece with virtually no carbohydrates.
Calorie split: 29% protein · 0% carbs · 71% fat
↓ Full nutrition💚 Why it's loved
People adore it for the unparalleled combination of a robust, beefy flavor and a luxuriously tender, juicy texture from the intramuscular marbling. It's the quintessential steakhouse cut, celebrated for its versatility on the grill or cast iron and its central role in celebratory meals across many cultures.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat content makes it a less frequent choice for those monitoring heart health or following a low-fat diet. To balance this, enjoy it in moderation (as a smaller portion) and pair it with fiber-rich vegetables like grilled asparagus or a crisp salad to aid digestion and add nutritional balance. Always ensure it's cooked to a safe internal temperature.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Rich in bioavailable heme iron and zinc
- Provides B vitamins, especially B12 and niacin
- The fat enhances absorption of fat-soluble vitamins
- Bone-in cut can add flavor and collagen during cooking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the *M. capillaris* muscle, often called the 'ribeye cap' or 'spinalis dorsi,' which is widely considered the most tender and flavorful muscle on the entire animal.
Full nutrition (USDA data · scales with serving)
| Water | 52.4 g |
| Energy | 313 kcal |
| Energy | 1310 kj |
| Protein | 22.7 g |
| Total lipid (fat) | 24.7 g |
| Ash | 0.90 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 | 22.0 mg |
| Phosphorus, P | 156 mg |
| Potassium, K | 242 mg |
| Sodium, Na | 60.0 mg |
| Zinc, Zn | 5.1 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 23.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.30 mg |
| Niacin | 4.8 mg |
| Pantothenic acid | 0.57 mg |
| Vitamin B-6 | 0.45 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 48.6 mg |
| Betaine | 12.7 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 | 25.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.10 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 | 0.71 g |
| SFA 15:0 | 0.14 g |
| SFA 16:0 | 5.6 g |
| SFA 17:0 | 0.33 g |
| SFA 18:0 | 3.7 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 | 0.76 g |
| PUFA 18:2 CLAs | 0.10 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 | 83.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 1.9 g |
| Lysine | 2.1 g |
| Methionine | 0.61 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.91 g |
| Tyrosine | 0.84 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.84 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.2 g |
| Glutamic acid | 3.7 g |
| Glycine | 1.1 g |
| Proline | 1.0 g |
| Serine | 0.93 g |
| Hydroxyproline | 0.15 g |
FAQ
What does 'choice' mean in the description?
In the USDA beef grading system, 'Choice' is a high-quality grade (below Prime but above Select) indicating good marbling, tenderness, and juiciness.
Why is the fat cap trimmed to exactly 1/8 inch?
This specific trim ensures enough fat for flavor and basting during grilling without excessive shrinkage or flare-ups, providing a consistent cooking experience.
Is bone-in better than boneless for flavor?
Many chefs and butchers believe the bone acts as a heat conductor for more even cooking and can impart a subtle, savory flavor to the meat and any pan juices.
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 3.13 kcal/g · 29% 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.