Beef, rib eye steak/roast, bone-in, lip-on, separable lean and fat, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium, bone-in ribeye cut, prized for its deep beefy flavor and rich, buttery marbling that melts during cooking. The generous fat cap and intramuscular fat create a succulent, tender texture with a satisfying, juicy bite. Nutritionally, it's a dense source of high-quality protein and energy, with nearly all its calories coming from fat.
Calorie split: 30% protein · 0% carbs · 70% fat
↓ Full nutrition💚 Why it's loved
People adore the ribeye for its unrivaled beefy flavor and the luxurious, melt-in-your-mouth texture that comes from its generous marbling. It's a celebratory cut, central to grilling culture and steakhouse dining, offering a sense of indulgence and craftsmanship.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat content makes it a less frequent choice for those monitoring heart health or calorie intake. To balance, pair it with fiber-rich vegetables like roasted broccoli or a crisp salad, practice portion control, and consider trimming excess external fat before cooking.
Key benefits
- Excellent source of complete protein for muscle maintenance.
- Rich in bioavailable iron and zinc.
- Provides B vitamins like B12 and niacin for energy metabolism.
- Contains conjugated linoleic acid (CLA), a naturally occurring fatty acid.
- High satiety factor due to protein and fat content.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'lip-on' designation refers to the *spinalis dorsi* muscle, or the ribeye cap, which is often considered the most flavorful and tender part of the entire animal.
Full nutrition (USDA data · scales with serving)
| Water | 61.5 g |
| Energy | 248 kcal |
| Energy | 1037 kj |
| Protein | 18.4 g |
| Total lipid (fat) | 19.3 g |
| Ash | 0.88 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 | 1.8 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 124 mg |
| Potassium, K | 237 mg |
| Sodium, Na | 55.0 mg |
| Zinc, Zn | 4.2 mg |
| Copper, Cu | 0.06 mg |
| Manganese, Mn | 0.06 mg |
| Selenium, Se | 17.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.22 mg |
| Niacin | 4.5 mg |
| Pantothenic acid | 0.49 mg |
| Vitamin B-6 | 0.44 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 42.1 mg |
| Betaine | 13.3 mg |
| Vitamin B-12 | 1.8 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) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 5.0 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 | 8.8 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 | 0.60 g |
| SFA 15:0 | 0.11 g |
| SFA 16:0 | 4.7 g |
| SFA 17:0 | 0.27 g |
| SFA 18:0 | 3.1 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 9.4 g |
| MUFA 14:1 | 0.12 g |
| MUFA 15:1 | 0.03 g |
| MUFA 16:1 | 0.64 g |
| MUFA 16:1 c | 0.58 g |
| MUFA 17:1 | 0.15 g |
| MUFA 18:1 | 8.4 g |
| MUFA 18:1 c | 7.3 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.89 g |
| PUFA 18:2 | 0.78 g |
| PUFA 18:2 n-6 c,c | 0.59 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 | 0.01 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 | 1.1 g |
| TFA 18:2 t not further defined | 0.10 g |
| Fatty acids, total trans-polyenoic | 0.10 g |
| Cholesterol | 68.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.21 g |
| Threonine | 0.89 g |
| Isoleucine | 0.88 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.51 g |
| Cystine | 0.19 g |
| Phenylalanine | 0.75 g |
| Tyrosine | 0.71 g |
| Valine | 0.94 g |
| Arginine | 1.3 g |
| Histidine | 0.72 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.91 g |
| Proline | 0.85 g |
| Serine | 0.78 g |
| Hydroxyproline | 0.13 g |
FAQ
What does 'lip-on' mean for this cut?
It means the ribeye is cut with the 'lip' or outer fat cap still attached, which includes the prized ribeye cap muscle (spinalis dorsi). This adds flavor and moisture during cooking.
How is a bone-in ribeye different from a boneless ribeye?
The bone acts as an insulator, often resulting in more even cooking near the bone and adding flavor. Many believe it enhances the overall taste and presentation of the steak.
What's the best way to cook a bone-in ribeye?
High-heat methods like grilling, broiling, or pan-searing followed by oven finishing are ideal to develop a flavorful crust while keeping the interior juicy. Always let it rest after cooking.
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 2.48 kcal/g · 30% 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: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.