Beef, rib eye steak, boneless, lip off, separable lean only, trimmed to 0" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, ultra-lean cut from the rib section, prized for its deep, beefy flavor and fine, consistent marbling that melts into tenderness. Trimmed to zero fat, it delivers a pure, clean protein punch with a firm yet juicy texture when cooked properly. It's a nutritional powerhouse, packing over 22 grams of high-quality protein per 100 grams with minimal fat.
Calorie split: 63% protein · 0% carbs · 37% fat
↓ Full nutrition💚 Why it's loved
People adore it for its robust, classic beef flavor and reliable tenderness, which holds up beautifully to high-heat searing. Its versatility makes it a star in everything from simple weeknight dinners to elegant restaurant presentations.
⚠️ Watch-outs & how to enjoy it better
As a very lean cut, it can quickly become tough and dry if overcooked, requiring careful temperature control. Those monitoring iron intake should be aware of its high heme iron content, which is beneficial for many but requires balance for others. Tip: Use a meat thermometer and pull it from heat at 125-130°F (52-54°C) for medium-rare, and let it rest fully to retain juices.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Very low in fat and carbohydrates, ideal for lean diets.
- Rich in bioavailable iron and zinc.
- Contains B vitamins, especially B12, for energy metabolism.
- No sugar or fiber, making it a straightforward protein source.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'rib eye' gets its name from the 'eye' of meat that runs through the rib primal cut, and this specific 'lip off' trim removes the cap muscle, leaving the central, most uniform portion.
Full nutrition (USDA data · scales with serving)
| Water | 71.0 g |
| Energy | 142 kcal |
| Energy | 594 kj |
| Protein | 22.5 g |
| Total lipid (fat) | 5.8 g |
| Ash | 1.0 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 160 mg |
| Potassium, K | 297 mg |
| Sodium, Na | 55.0 mg |
| Zinc, Zn | 5.7 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 27.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.26 mg |
| Niacin | 5.6 mg |
| Pantothenic acid | 0.53 mg |
| Vitamin B-6 | 0.45 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Choline, total | 49.4 mg |
| Betaine | 13.6 mg |
| Vitamin B-12 | 1.8 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 | 8.0 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 | 3.0 iu |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin D3 (cholecalciferol) | 0.10 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 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 | 0.00 g |
| SFA 14:0 | 0.14 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.3 g |
| SFA 17:0 | 0.07 g |
| SFA 18:0 | 0.76 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 2.8 g |
| MUFA 14:1 | 0.03 g |
| MUFA 15:1 | 0.03 g |
| MUFA 16:1 | 0.18 g |
| MUFA 16:1 c | 0.17 g |
| MUFA 17:1 | 0.05 g |
| MUFA 18:1 | 2.5 g |
| MUFA 18:1 c | 2.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.40 g |
| PUFA 18:2 | 0.31 g |
| PUFA 18:2 n-6 c,c | 0.30 g |
| PUFA 18:2 CLAs | 0.01 g |
| PUFA 18:3 | 0.00 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.01 g |
| PUFA 20:3 n-6 | 0.01 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 | 0.24 g |
| Fatty acids, total trans-monoenoic | 0.24 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.24 g |
| TFA 18:2 t not further defined | 0.00 g |
| Fatty acids, total trans-polyenoic | 0.00 g |
| Cholesterol | 70.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.29 g |
| Threonine | 1.3 g |
| Isoleucine | 1.2 g |
| Leucine | 2.3 g |
| Lysine | 2.6 g |
| Methionine | 0.71 g |
| Cystine | 0.27 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 1.0 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 1.0 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.6 g |
| Glutamic acid | 4.3 g |
| Glycine | 1.1 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.11 g |
FAQ
How should I cook this lean cut to avoid it becoming dry?
High-heat, fast cooking methods are best. Sear it in a very hot cast-iron skillet or grill for 2-3 minutes per side. Use a meat thermometer and remove it at 125°F (52°C) for medium-rare, as it will continue cooking while resting. Always let it rest for 5-10 minutes before slicing.
Is this cut suitable for a low-fat or keto diet?
It's excellent for low-fat diets due to its minimal fat content. For strict keto, where higher fat is often desired, you might pair it with a fat source like butter or avocado, or choose a marbled ribeye instead.
What's the best way to slice it for maximum tenderness?
Always slice against the grain. Identify the direction the muscle fibers run and cut perpendicular to them. This shortens the fibers, making each bite significantly more tender.
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 1.42 kcal/g · 63% 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.