Beef, rib eye steak, bone-in, lip-on, separable lean only, 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 of fat left intact, trimmed to a lean 1/8 inch. Grilling it yields a deeply savory, beefy flavor with a juicy, tender texture from the well-marbled lean. It's a high-protein, zero-carb powerhouse, delivering 27 grams of protein per 100 grams with a substantial 13 grams of fat.
💚 Why it's loved
People cherish it for the intense, umami-rich beef flavor and the satisfying contrast between the tender lean meat and the crispy, rendered fat cap. It's a centerpiece of celebratory grilling culture, from American backyard barbecues to Japanese teppanyaki.
⚠️ Watch-outs & how to enjoy it better
As a fatty red meat, it is high in saturated fat and cholesterol, which some individuals may need to limit for heart health. To counteract, practice strict portion control (4-6 oz servings) and balance your plate with fiber-rich, non-starchy vegetables like grilled asparagus or a leafy salad. Those watching sodium should choose unseasoned cuts and avoid salty marinades.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in bioavailable iron and zinc, essential minerals for energy and immunity.
- Contains creatine, a compound linked to muscle performance and brain function.
- Provides B vitamins, especially B12, crucial for nerve health and red blood cells.
- Zero carbohydrates, making it ideal for ketogenic and carnivore dietary patterns.
🍽️ 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 tender because it does very little work, unlike tougher shoulder muscles.
Full nutrition (scales with serving)
| Water | 59.1 g |
| Energy | 229 kcal |
| Energy | 959 kj |
| Protein | 27.0 g |
| Total lipid (fat) | 13.4 g |
| Ash | 1.0 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 | 276 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 28.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.34 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.64 mg |
| Vitamin B-6 | 0.53 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 57.5 mg |
| Betaine | 14.8 mg |
| Vitamin B-12 | 2.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 5.0 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 | 4.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Fatty acids, total saturated | 4.9 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 | 0.07 g |
| SFA 16:0 | 2.8 g |
| SFA 17:0 | 0.16 g |
| SFA 18:0 | 1.6 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 14:1 | 0.07 g |
| MUFA 15:1 | 0.06 g |
| MUFA 16:1 | 0.40 g |
| MUFA 16:1 c | 0.39 g |
| MUFA 17:1 | 0.12 g |
| MUFA 18:1 | 5.2 g |
| MUFA 18:1 c | 4.6 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.61 g |
| PUFA 18:2 | 0.49 g |
| PUFA 18:2 n-6 c,c | 0.45 g |
| PUFA 18:2 CLAs | 0.03 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 | 0.61 g |
| Fatty acids, total trans-monoenoic | 0.60 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.60 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 82.0 mg |
| Tryptophan | 0.32 g |
| Threonine | 1.3 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.7 g |
| Methionine | 0.75 g |
| Cystine | 0.28 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.1 g |
| Valine | 1.4 g |
| Arginine | 1.9 g |
| Histidine | 1.0 g |
| Alanine | 1.7 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.6 g |
| Glycine | 1.2 g |
| Proline | 1.2 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.14 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What does 'choice' mean in the description?
'Choice' is a USDA beef grade indicating high quality with good marbling (intramuscular fat), which ensures flavor and tenderness, just below the top 'Prime' grade.
Why is there 0g of carbs and sugar?
Pure, unprocessed animal muscle meat contains virtually no carbohydrates. The energy comes entirely from protein and fat.
How should I cook it for the best result?
For a bone-in ribeye, high-heat methods like grilling or pan-searing are ideal. Sear the exterior for a crust, then finish to your desired doneness (medium-rare is often recommended for maximum juiciness). Let it rest before slicing.