Beef, rib eye steak/roast, bone-in, lip-on, separable lean only, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
This is a premium cut from the rib section of the cow, prized for its rich, beefy flavor and a tender, juicy texture thanks to generous marbling. The 'lip-on' bone-in preparation adds depth during cooking, while the lean-only trim keeps it a high-protein, relatively low-fat choice. Nutritionally, it's a powerhouse of complete protein with zero carbs, making it ideal for low-carb and high-protein diets.
Calorie split: 56% protein · 0% carbs · 44% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, buttery beef flavor and satisfying, melt-in-your-mouth tenderness when cooked properly. It's a celebratory centerpiece, perfect for grilling or pan-searing to a perfect medium-rare, and it's deeply embedded in steakhouse culture worldwide.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it should be consumed in moderation by those monitoring saturated fat intake or with specific heart-health conditions. To counteract this, practice portion control (stick to a 4-6 oz serving), trim any external fat before cooking, and balance the meal with fiber-rich vegetables like roasted broccoli or a fresh salad. Those on a low-sodium diet should also avoid pre-marinated versions or heavy salt seasoning.
Key benefits
- Excellent source of complete protein for muscle maintenance and growth.
- Naturally zero carbohydrates and sugar, suitable for ketogenic and diabetic-friendly diets.
- Rich in essential nutrients like iron, zinc, and B vitamins (especially B12).
- The bone-in cut can enhance flavor and may contribute minerals during cooking.
- Provides conjugated linoleic acid (CLA), a fatty acid studied for potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'eye' in ribeye refers to the large, central muscle (the longissimus dorsi) that's prized for its tenderness and marbling, resembling an eye in cross-section.
Full nutrition (USDA data · scales with serving)
| Water | 70.2 g |
| Energy | 155 kcal |
| Energy | 650 kj |
| Protein | 21.6 g |
| Total lipid (fat) | 7.6 g |
| Ash | 1.0 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 | 2.0 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 148 mg |
| Potassium, K | 281 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 5.1 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.26 mg |
| Niacin | 5.3 mg |
| Pantothenic acid | 0.56 mg |
| Vitamin B-6 | 0.52 mg |
| Folate, total | 3.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 3.0 ug |
| Folate, DFE | 3.0 ug |
| Choline, total | 49.4 mg |
| Betaine | 15.6 mg |
| Vitamin B-12 | 2.0 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) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 2.0 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 | 3.0 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 | 0.20 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.7 g |
| SFA 17:0 | 0.08 g |
| SFA 18:0 | 1.0 g |
| SFA 20:0 | 0.00 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 14:1 | 0.05 g |
| MUFA 15:1 | 0.04 g |
| MUFA 16:1 | 0.25 g |
| MUFA 16:1 c | 0.24 g |
| MUFA 17:1 | 0.06 g |
| MUFA 18:1 | 3.1 g |
| MUFA 18:1 c | 2.8 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.39 g |
| PUFA 18:2 | 0.32 g |
| PUFA 18:2 n-6 c,c | 0.29 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.01 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 | 0.04 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 | 0.39 g |
| Fatty acids, total trans-monoenoic | 0.38 g |
| TFA 16:1 t | 0.01 g |
| TFA 18:1 t | 0.37 g |
| TFA 18:2 t not further defined | 0.01 g |
| Fatty acids, total trans-polyenoic | 0.01 g |
| Cholesterol | 62.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.28 g |
| Threonine | 1.2 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.5 g |
| Methionine | 0.68 g |
| Cystine | 0.26 g |
| Phenylalanine | 1.0 g |
| Tyrosine | 0.97 g |
| Valine | 1.3 g |
| Arginine | 1.7 g |
| Histidine | 0.98 g |
| Alanine | 1.5 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.2 g |
| Glycine | 1.1 g |
| Proline | 1.1 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.11 g |
FAQ
What's the difference between 'lip-on' and 'lip-off' ribeye?
'Lip-on' means the outer layer of fat (the 'lip') is left attached to the steak during butchering. This fat renders during cooking, basting the meat and adding significant flavor and moisture. 'Lip-off' has this fat trimmed away, resulting in a leaner but potentially drier cut if overcooked.
How does 'trimmed to 1/8" fat' affect cooking?
This specification means the external fat cap has been meticulously trimmed to a uniform 1/8-inch thickness. This ensures even cooking and prevents excessive flare-ups on the grill, while still leaving enough fat to provide flavor and prevent the lean meat from drying out.
Is this cut suitable for slow cooking or braising?
While you can braise it, ribeye is best cooked with dry-heat methods (grilling, pan-searing, broiling) to a medium-rare or medium doneness to maximize its tenderness and flavor. Slow cooking is typically reserved for tougher, more collagen-rich cuts like chuck or brisket.
What does 'select' mean in the grade?
'Select' is a USDA beef grade indicating good quality with less marbling than 'Choice' or 'Prime.' It's leaner and more economical, but may be slightly less tender and juicy. It's best cooked carefully to medium-rare to preserve its moisture.
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 1.55 kcal/g · 56% 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: 0.22 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.