Beef, rib eye steak, boneless, lip-on, separable lean only, trimmed to 1/8" fat, select, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is a premium, boneless rib eye steak cut from the lip-on section, trimmed to a lean 1/8 inch of fat and grilled to perfection. It delivers a robust, beefy flavor with a tender, juicy texture that's characteristic of the well-marbled rib section. Nutritionally, it's a powerhouse of high-quality protein with virtually no carbohydrates, making it a staple for low-carb and high-protein diets.
Calorie split: 60% protein · 0% carbs · 40% fat
↓ Full nutrition💚 Why it's loved
People love it for its rich, savory flavor and satisfying chew that comes from the rib section's natural marbling. It's incredibly versatile, serving as the centerpiece for everything from a simple grilled steak dinner to a hearty steak sandwich.
⚠️ Watch-outs & how to enjoy it better
While lean, the remaining fat can still be high in saturated fat, which some individuals may need to monitor. To counteract this, pair it with fiber-rich vegetables like asparagus or a large salad to balance the meal and promote satiety. Also, ensure it's cooked to a safe internal temperature to avoid any foodborne risks.
Key benefits
- Excellent source of complete protein for muscle repair and growth.
- Contains zero carbohydrates, ideal for ketogenic and low-carb diets.
- Rich in iron and B vitamins, essential for energy metabolism.
- Provides healthy fats, including monounsaturated fats, in a trimmed portion.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'rib eye' gets its name from the longissimus dorsi muscle, which runs along the spine and is visible as a 'eye' of meat in the rib section.
Full nutrition (USDA data · scales with serving)
| Water | 62.6 g |
| Energy | 192 kcal |
| Energy | 804 kj |
| Protein | 29.0 g |
| Total lipid (fat) | 8.5 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 is the difference between a rib eye and a sirloin steak?
A rib eye is cut from the rib section and is known for its rich marbling and tenderness, while a sirloin is from the back and is leaner with a firmer texture.
How should I store leftover grilled rib eye?
Store it in an airtight container in the refrigerator for up to 3-4 days, or freeze it for up to 3 months.
Is this cut suitable for a low-fat diet?
While trimmed to 1/8 inch fat, it still contains some fat. It can be part of a balanced diet when consumed in moderation and paired with other lean proteins.
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 1.92 kcal/g · 60% 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.