Beef, rib eye steak, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in ribeye steak, prized for its generous marbling of fat within the lean meat, which renders during grilling to create an intensely beefy, buttery flavor and a succulent, tender texture. With 23.19g of high-quality protein and 23.47g of fat per 100g, it's a calorie-dense cut (304 kcal) that delivers a powerful dose of energy and essential amino acids. The 'lip-on' refers to the flavorful fat cap left along the edge, which bastes the steak as it cooks.
Calorie split: 31% protein · 0% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People adore the ribeye for its unparalleled balance of robust beef flavor and luxurious, melt-in-your-mouth tenderness, a direct result of its intramuscular fat. It's a celebratory centerpiece in steakhouse culture and a versatile cut that shines with simple seasoning, allowing the quality of the meat to be the star.
⚠️ Watch-outs & how to enjoy it better
Its high total and saturated fat content makes it a less suitable choice for those managing calorie intake or specific heart-health diets. To mitigate this, practice strict portion control (e.g., a 4-5 oz serving), trim the external fat cap before eating if desired, and balance the meal with large servings of non-starchy vegetables like roasted broccoli or a fresh salad to add fiber and volume without significant calories.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance and growth.
- Rich in bioavailable heme iron, crucial for oxygen transport in the blood.
- Provides significant amounts of zinc, which supports immune function and wound healing.
- Contains B vitamins like B12 and niacin, essential for energy metabolism and nerve health.
- The fat content includes conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'eye' in ribeye refers to the Longissimus dorsi muscle, which runs along the spine; this muscle does very little work, which is why it remains so tender.
Full nutrition (USDA data · scales with serving)
| Water | 53.0 g |
| Energy | 304 kcal |
| Energy | 1272 kj |
| Protein | 23.2 g |
| Total lipid (fat) | 23.5 g |
| Ash | 0.98 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 | 155 mg |
| Potassium, K | 246 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 5.0 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 23.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.29 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 47.4 mg |
| Betaine | 13.2 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 | 28.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.07 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 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 | 10.7 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 | 0.02 g |
| SFA 14:0 | 0.74 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 5.6 g |
| SFA 17:0 | 0.32 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 | 0.16 g |
| MUFA 15:1 | 0.05 g |
| MUFA 16:1 | 0.79 g |
| MUFA 16:1 c | 0.73 g |
| MUFA 17:1 | 0.20 g |
| MUFA 18:1 | 10.4 g |
| MUFA 18:1 c | 8.9 g |
| MUFA 20:1 | 0.06 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.97 g |
| PUFA 18:2 n-6 c,c | 0.75 g |
| PUFA 18:2 CLAs | 0.12 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 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 g |
| PUFA 20:4 | 0.05 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 | 1.7 g |
| Fatty acids, total trans-monoenoic | 1.6 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 | 80.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.1 g |
| Lysine | 2.3 g |
| Methionine | 0.64 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.95 g |
| Tyrosine | 0.89 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.91 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.1 g |
| Proline | 1.1 g |
| Serine | 0.98 g |
| Hydroxyproline | 0.16 g |
FAQ
What does 'lip-on' mean for a ribeye?
It means the outer layer of fat, known as the 'lip' or fat cap, has been left intact during trimming. This fat renders during cooking, basting the meat and adding significant flavor and moisture.
Is a bone-in ribeye better than boneless?
Many chefs and grill masters believe the bone acts as an insulator, promoting more even cooking and helping the steak retain juiciness. It also adds a subtle flavor during cooking and presents dramatically on the plate.
How should I cook a bone-in ribeye for best results?
For a thick-cut ribeye, a two-zone grilling method is ideal: sear over high, direct heat to form a crust, then move to indirect heat to finish cooking to your desired doneness. Letting the steak rest for 5-10 minutes after cooking is crucial to allow the juices to redistribute.
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 3.04 kcal/g · 31% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.