Beef, rib eye steak, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in ribeye cut, prized for its rich marbling and deep beefy flavor. When grilled, the fat renders into the lean, creating a juicy, tender steak with a satisfying, slightly chewy texture. It's a protein powerhouse, delivering nearly 28 grams of high-quality protein per 100 grams with zero carbs.
💚 Why it's loved
People adore it for its robust, buttery flavor and luxurious mouthfeel, a direct result of its signature marbling. It's the centerpiece of celebratory meals and a symbol of indulgent comfort food across many cultures.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is higher in saturated fat and cholesterol, so those managing heart health should practice portion control. To counteract, pair it with fiber-rich vegetables like grilled asparagus or a large salad, and consider trimming any excess external fat before cooking. Also, ensure it's cooked to a safe internal temperature to avoid foodborne illness.
Key benefits
- Excellent source of complete protein for muscle maintenance
- Provides essential minerals like iron and zinc
- Contains B vitamins, especially B12, for energy metabolism
- Naturally low in carbohydrates
- The bone-in cut can enhance flavor during cooking
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' designation 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 (scales with serving)
| Water | 60.5 g |
| Energy | 210 kcal |
| Energy | 879 kj |
| Protein | 28.0 g |
| Total lipid (fat) | 10.9 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 | 185 mg |
| Potassium, K | 284 mg |
| Sodium, Na | 67.0 mg |
| Zinc, Zn | 6.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 28.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.33 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.61 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 56.6 mg |
| Betaine | 15.6 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 | 7.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.06 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Fatty acids, total saturated | 4.6 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 | 0.33 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 2.6 g |
| SFA 17:0 | 0.12 g |
| SFA 18:0 | 1.5 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 14:1 | 0.08 g |
| MUFA 15:1 | 0.06 g |
| MUFA 16:1 | 0.37 g |
| MUFA 16:1 c | 0.37 g |
| MUFA 17:1 | 0.09 g |
| MUFA 18:1 | 4.7 g |
| MUFA 18:1 c | 4.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.57 g |
| PUFA 18:2 | 0.47 g |
| PUFA 18:2 n-6 c,c | 0.42 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 | 0.05 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 | 0.59 g |
| Fatty acids, total trans-monoenoic | 0.58 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.58 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 78.0 mg |
| Tryptophan | 0.36 g |
| Threonine | 1.6 g |
| Isoleucine | 1.5 g |
| Leucine | 2.9 g |
| Lysine | 3.2 g |
| Methionine | 0.88 g |
| Cystine | 0.34 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.2 g |
| Histidine | 1.3 g |
| Alanine | 2.0 g |
| Aspartic acid | 3.2 g |
| Glutamic acid | 5.4 g |
| Glycine | 1.4 g |
| Proline | 1.4 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.14 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What does 'separable lean only, trimmed to 1/8" fat' mean?
It means the nutritional data is for the lean meat after the thick outer fat cap has been trimmed down to a thin, 1/8-inch layer. This standardizes the fat content for accurate comparison.
Is bone-in better than boneless ribeye?
Many chefs believe the bone acts as an insulator, helping the meat cook more evenly and adding subtle flavor. It also makes for a more dramatic presentation, though the bone itself adds weight to the purchase price.
How should I cook this cut for the best results?
High-heat methods like grilling or pan-searing are ideal to develop a flavorful crust. Let the steak come to room temperature before cooking, season generously, and use a meat thermometer to pull it at your desired doneness (130°F/54°C for medium-rare). Always let it rest for 5-10 minutes after cooking.