Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in ribeye steak with the flavorful lip fat left on, but with excess exterior fat trimmed to a precise 1/8 inch. When grilled, it develops a deeply caramelized, savory crust while the interior remains richly marbled, tender, and exceptionally juicy. It's a powerhouse of complete protein and monounsaturated fat, offering zero carbohydrates.
Calorie split: 49% protein · 0% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People adore it for the unparalleled, beefy richness that comes from its generous intramuscular marbling, which melts during grilling to baste the meat from within. It's the quintessential steakhouse experience, celebrated for its robust flavor and satisfying, melt-in-your-mouth texture.
⚠️ Watch-outs & how to enjoy it better
As a fatty red meat, it is calorie-dense and high in saturated fat, which should be considered in moderation. Those monitoring cholesterol or heart health may need to be cautious with portion size. To counteract, practice strict portion control (see below), and pair it with a large serving of fiber-rich vegetables like grilled asparagus or a leafy salad to balance the meal and aid digestion.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Rich in monounsaturated fats, the primary fat in olive oil.
- Provides essential minerals like zinc and selenium.
- Contains B vitamins, especially B12, crucial for nerve function.
- The bone-in cut can enhance flavor and moisture during cooking.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the *psoas major* muscle, which runs along the spine and is rarely exercised, contributing to the cut's exceptional tenderness.
Full nutrition (USDA data · scales with serving)
| Water | 59.7 g |
| Energy | 221 kcal |
| Energy | 927 kj |
| Protein | 27.4 g |
| Total lipid (fat) | 12.4 g |
| Ash | 1.1 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 | 2.6 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 184 mg |
| Potassium, K | 279 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 28.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.33 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.63 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 57.1 mg |
| Betaine | 15.2 mg |
| Vitamin B-12 | 2.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 2.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.08 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 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 | 4.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.32 g |
| SFA 15:0 | 0.06 g |
| SFA 16:0 | 2.7 g |
| SFA 17:0 | 0.14 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.6 g |
| MUFA 14:1 | 0.08 g |
| MUFA 15:1 | 0.06 g |
| MUFA 16:1 | 0.39 g |
| MUFA 16:1 c | 0.38 g |
| MUFA 17:1 | 0.11 g |
| MUFA 18:1 | 5.0 g |
| MUFA 18:1 c | 4.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.59 g |
| PUFA 18:2 | 0.48 g |
| PUFA 18:2 n-6 c,c | 0.44 g |
| PUFA 18:2 CLAs | 0.04 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.02 g |
| PUFA 20:3 n-6 | 0.02 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 | 0.60 g |
| Fatty acids, total trans-monoenoic | 0.59 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.59 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 80.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.34 g |
| Threonine | 1.4 g |
| Isoleucine | 1.4 g |
| Leucine | 2.6 g |
| Lysine | 2.9 g |
| Methionine | 0.80 g |
| Cystine | 0.30 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 1.1 g |
| Valine | 1.5 g |
| Arginine | 2.0 g |
| Histidine | 1.1 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 4.9 g |
| Glycine | 1.3 g |
| Proline | 1.3 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.14 g |
FAQ
What does 'separable lean only' mean on a nutrition label?
It means the nutritional values are calculated for just the lean meat portion after all visible fat (both the trimmed exterior fat and the internal marbling) has been removed. The actual steak you eat will be higher in calories and fat.
How is a bone-in ribeye different from a boneless ribeye?
The bone acts as an insulator during cooking, often resulting in more even doneness and helping the steak retain moisture. Many also believe the bone imparts additional flavor to the meat.
Is the 0g of sugar a health claim?
It's a factual statement, not a health claim. It simply means the meat contains negligible carbohydrates. The primary nutritional components are protein and fat.
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 2.21 kcal/g · 50% 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.