Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut of beef, the boneless ribeye steak, meticulously trimmed of its outer fat cap and separable fat to leave only the rich, marbled lean meat. When grilled, it develops a deep, savory crust while the interior remains tender and juicy, with a robust, beefy flavor that's more intense than a sirloin but less chewy than a round steak. It's a protein powerhouse, delivering nearly 30 grams of high-quality protein per 100-gram serving with zero carbohydrates.
Calorie split: 61% protein · 0% carbs · 39% fat
↓ Full nutrition💚 Why it's loved
People adore the ribeye for its exceptional marbling (intramuscular fat), which melts during cooking to baste the meat from within, creating a uniquely tender and flavorful experience. It's the quintessential steakhouse cut, celebrated for its versatility—it shines simply seasoned with salt and pepper or as the star in a luxurious surf-and-turf.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat and cholesterol, which may be a concern for individuals managing heart health or following specific dietary restrictions. To counteract this, practice portion control (stick to a 4-6 oz serving), trim any visible fat before cooking, and balance the meal with fiber-rich vegetables like roasted broccoli or a leafy salad to aid digestion and overall meal balance.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in bioavailable heme iron, which is crucial for energy and oxygen transport.
- Provides significant amounts of zinc, important for immune function.
- Contains B vitamins, especially B12, essential for nerve health and red blood cell formation.
- Naturally free of carbohydrates and sugars.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'ribeye' gets its name from the rib section of the cow (ribs 6-12) and the prominent 'eye' of fat that runs through the center of the muscle, which is a key source of its flavor.
Full nutrition (USDA data · scales with serving)
| Water | 62.1 g |
| Energy | 191 kcal |
| Energy | 801 kj |
| Protein | 29.2 g |
| Total lipid (fat) | 8.3 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 2.3 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 181 mg |
| Potassium, K | 318 mg |
| Sodium, Na | 59.0 mg |
| Zinc, Zn | 7.0 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.10 mg |
| Selenium, Se | 39.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.30 mg |
| Niacin | 6.2 mg |
| Pantothenic acid | 0.60 mg |
| Vitamin B-6 | 0.62 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 56.3 mg |
| Betaine | 13.1 mg |
| Vitamin B-12 | 2.3 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) | 0.07 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.23 g |
| SFA 15:0 | 0.05 g |
| SFA 16:0 | 2.0 g |
| SFA 17:0 | 0.11 g |
| SFA 18:0 | 1.2 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.06 g |
| MUFA 16:1 | 0.27 g |
| MUFA 16:1 c | 0.27 g |
| MUFA 17:1 | 0.08 g |
| MUFA 18:1 | 3.5 g |
| MUFA 18:1 c | 3.1 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.54 g |
| PUFA 18:2 | 0.42 g |
| PUFA 18:2 n-6 c,c | 0.38 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) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.43 g |
| Fatty acids, total trans-monoenoic | 0.43 g |
| TFA 16:1 t | 0.00 g |
| TFA 18:1 t | 0.42 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 77.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.38 g |
| Threonine | 1.6 g |
| Isoleucine | 1.6 g |
| Leucine | 3.0 g |
| Lysine | 3.3 g |
| Methionine | 0.92 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.3 g |
| Valine | 1.7 g |
| Arginine | 2.3 g |
| Histidine | 1.3 g |
| Alanine | 2.0 g |
| Aspartic acid | 3.3 g |
| Glutamic acid | 5.6 g |
| Glycine | 1.5 g |
| Proline | 1.5 g |
| Serine | 1.4 g |
| Hydroxyproline | 0.15 g |
FAQ
What's the difference between 'lip off' and a regular boneless ribeye?
'Lip off' means the large, hard fat cap on the outer edge (the 'lip') has been removed. This results in a leaner, more uniform steak with less external fat to render, making it ideal for precise cooking and portion control.
How should I cook this leaner ribeye for best results?
Because it has less external fat, high-heat methods like grilling or pan-searing are perfect to develop a flavorful crust quickly without overcooking the interior. Use a meat thermometer to pull it off the heat at 5°F below your target temperature (e.g., 130°F for medium-rare) as it will continue to cook while resting.
Is this cut suitable for a low-fat diet?
While it's leaner than a standard ribeye, it still contains about 8.3g of fat per 100g. For a strict low-fat diet, leaner cuts like eye of round or top sirloin might be more appropriate. However, within a balanced diet, this trimmed ribeye is a nutritious and flavorful option.
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 1.91 kcal/g · 61% 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: 0.19 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.