Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, marbled cut of beef, typically the ribeye, prized for its rich, beefy flavor and tender, juicy texture thanks to its generous fat content. Nutritionally, it's a dense source of high-quality protein and provides essential nutrients like iron, zinc, and B vitamins, particularly B12. The high fat content, including saturated fat, is what gives it its signature succulence and caloric density.
Calorie split: 28% protein · 0% carbs · 72% fat
↓ Full nutrition💚 Why it's loved
People adore the ribeye for its unparalleled marbling, which melts during cooking to create a buttery, intensely flavorful, and tender steak that's considered the pinnacle of beef cuts. Its robust taste and juicy texture make it a centerpiece for celebratory meals and a favorite among grill enthusiasts and steakhouse patrons worldwide.
⚠️ Watch-outs & how to enjoy it better
The high saturated fat and calorie content can be a concern for those managing heart health or calorie intake. To mitigate this, consider trimming excess visible fat before cooking, opting for a smaller portion size, and pairing it with a large serving of non-starchy vegetables like roasted broccoli or a fresh salad to add fiber and volume. Choosing leaner cooking methods like broiling or grilling can also help render out some fat.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance and growth.
- Rich in heme iron, which is more easily absorbed than plant-based iron.
- Provides significant amounts of vitamin B12, crucial for nerve function and red blood cell formation.
- Contains zinc, which supports immune system health and wound healing.
- A good source of selenium, an antioxidant that helps protect cells from damage.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' refers to the 'spinalis dorsi' or 'ribeye cap' muscle, which is often considered the most flavorful and tender part of the entire ribeye steak, prized by butchers and steak connoisseurs.
Full nutrition (USDA data · scales with serving)
| Water | 60.8 g |
| Energy | 255 kcal |
| Energy | 1068 kj |
| Protein | 18.1 g |
| Total lipid (fat) | 20.3 g |
| Ash | 0.85 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 128 mg |
| Potassium, K | 233 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 4.1 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 18.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.3 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.41 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 43.1 mg |
| Betaine | 13.5 mg |
| Vitamin B-12 | 1.7 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 5.0 ug |
| Retinol | 5.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 16.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.15 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 6.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 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 | 9.1 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 | 0.62 g |
| SFA 15:0 | 0.12 g |
| SFA 16:0 | 4.8 g |
| SFA 17:0 | 0.28 g |
| SFA 18:0 | 3.2 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.7 g |
| MUFA 14:1 | 0.12 g |
| MUFA 15:1 | 0.03 g |
| MUFA 16:1 | 0.67 g |
| MUFA 16:1 c | 0.60 g |
| MUFA 17:1 | 0.16 g |
| MUFA 18:1 | 8.7 g |
| MUFA 18:1 c | 7.5 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.91 g |
| PUFA 18:2 | 0.80 g |
| PUFA 18:2 n-6 c,c | 0.61 g |
| PUFA 18:2 CLAs | 0.09 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 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 | 0.04 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 | 1.3 g |
| Fatty acids, total trans-monoenoic | 1.2 g |
| TFA 16:1 t | 0.06 g |
| TFA 18:1 t | 1.2 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 69.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 0.85 g |
| Isoleucine | 0.84 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.49 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.73 g |
| Tyrosine | 0.68 g |
| Valine | 0.91 g |
| Arginine | 1.2 g |
| Histidine | 0.68 g |
| Alanine | 1.1 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.0 g |
| Glycine | 0.89 g |
| Proline | 0.81 g |
| Serine | 0.75 g |
| Hydroxyproline | 0.12 g |
FAQ
What is the difference between a ribeye steak and a ribeye roast?
They come from the same primal cut (the rib section). A steak is a cross-section slice, while a roast is a larger, whole piece meant to be cooked and then sliced. The roast is often bone-in and cooked at a lower temperature for a longer time.
What does 'lip-on' mean for a ribeye?
It refers to the 'spinalis dorsi' muscle, also known as the ribeye cap or spinalis cap. This is the highly marbled, flavorful strip of meat that wraps around the top of the ribeye steak.
How does the fat content affect cooking?
The significant marbling (intramuscular fat) bastes the meat from within as it cooks, making it very forgiving and difficult to overcook. It renders down, adding incredible flavor and juiciness, but can cause flare-ups on a grill.
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 2.55 kcal/g · 28% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.