Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, well-marbled cut from the rib section, prized for its rich beefy flavor and tender, juicy texture when grilled. The high intramuscular fat, or marbling, bastes the meat from within, creating a succulent bite. Nutritionally, it's a dense source of high-quality protein and healthy fats, but contains zero carbohydrates.
Calorie split: 33% protein · 0% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People adore it for its intense, savory umami flavor and the luxurious, melt-in-your-mouth tenderness that comes from perfect marbling. It's the quintessential steakhouse star, symbolizing celebration and culinary indulgence across many cultures.
⚠️ Watch-outs & how to enjoy it better
Its high fat and calorie content means it should be enjoyed in moderation, especially for those managing heart health or calorie intake. The saturated fat can be a concern for some. To balance it, pair with large portions of non-starchy vegetables (like grilled asparagus or a salad) and consider sharing the steak or saving half for later.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Provides essential minerals like zinc and iron.
- Contains B vitamins, especially B12, crucial for nerve function.
- Source of conjugated linoleic acid (CLA), a type of beneficial fat.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' designation means the outer layer of fat (the 'lip') was left intact during trimming, which many chefs believe adds extra flavor and moisture during the high-heat grilling process.
Full nutrition (USDA data · scales with serving)
| Water | 54.5 g |
| Energy | 291 kcal |
| Energy | 1218 kj |
| Protein | 23.7 g |
| Total lipid (fat) | 21.8 g |
| Ash | 0.90 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 152 mg |
| Potassium, K | 260 mg |
| Sodium, Na | 54.0 mg |
| Zinc, Zn | 5.9 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.08 mg |
| Selenium, Se | 29.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.29 mg |
| Niacin | 4.9 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.48 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 48.8 mg |
| Betaine | 11.8 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 25.0 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 | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 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 | 9.7 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.02 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.65 g |
| SFA 15:0 | 0.13 g |
| SFA 16:0 | 5.1 g |
| SFA 17:0 | 0.31 g |
| SFA 18:0 | 3.4 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 10.5 g |
| MUFA 14:1 | 0.13 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.70 g |
| MUFA 16:1 c | 0.65 g |
| MUFA 17:1 | 0.19 g |
| MUFA 18:1 | 9.4 g |
| MUFA 18:1 c | 8.1 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.89 g |
| PUFA 18:2 n-6 c,c | 0.70 g |
| PUFA 18:2 CLAs | 0.10 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 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 | 1.5 g |
| Fatty acids, total trans-monoenoic | 1.4 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.3 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 80.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 1.1 g |
| Isoleucine | 1.1 g |
| Leucine | 2.0 g |
| Lysine | 2.3 g |
| Methionine | 0.64 g |
| Cystine | 0.24 g |
| Phenylalanine | 0.95 g |
| Tyrosine | 0.88 g |
| Valine | 1.2 g |
| Arginine | 1.6 g |
| Histidine | 0.89 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.3 g |
| Glutamic acid | 3.9 g |
| Glycine | 1.2 g |
| Proline | 1.1 g |
| Serine | 0.97 g |
| Hydroxyproline | 0.16 g |
FAQ
What does 'lip-on' mean for a ribeye?
It indicates that the outer fat cap, or 'lip,' was not removed during butchering. This fat renders during cooking, basting the steak and enhancing flavor and juiciness.
Is the fat in a ribeye steak healthy?
It contains a mix of saturated and monounsaturated fats (like oleic acid, also found in olive oil). While it provides flavor and satiety, it's calorie-dense, so it's best enjoyed as part of a balanced diet with plenty of vegetables.
How is 'separable lean and fat' different from other cuts?
It means the nutritional data accounts for both the meat (lean) and the attached fat you would typically eat together. This gives a more accurate picture of what you're consuming per serving compared to data for lean-only meat.
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 2.91 kcal/g · 33% 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: 0.21 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.