Beef, rib eye steak/roast, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, raw
Whole food · Beef Products
Photo: Wikipedia
This is a raw, boneless rib eye steak with a thin layer of fat left on, known for its rich marbling and buttery, beefy flavor. When cooked, the intramuscular fat melts to create an exceptionally tender, juicy texture that is prized by steak enthusiasts. Nutritionally, it is a dense source of high-quality protein and provides a significant amount of energy from its fat content.
Calorie split: 31% protein · 0% carbs · 69% fat
↓ Full nutrition💚 Why it's loved
People love the rib eye for its intense, beefy flavor and luxurious, melt-in-your-mouth texture, a direct result of its generous marbling. It's a celebratory cut that is versatile enough for a simple grilled steak, a slow-roasted dinner, or a classic Sunday roast.
⚠️ Watch-outs & how to enjoy it better
The high fat content makes it a calorie-dense choice, which may be a concern for those managing weight or cholesterol levels. To counteract this, practice portion control (aim for a 4-6 oz serving), trim excess external fat before cooking, and pair it with large portions of non-starchy vegetables like roasted broccoli or a fresh salad to increase fiber and nutrient intake.
Key benefits
- Excellent source of high-quality protein for muscle maintenance and growth.
- Rich in heme iron, which is more easily absorbed by the body than plant-based iron.
- Provides essential B vitamins, particularly B12, crucial for nerve function and red blood cell formation.
- Contains zinc, which supports immune system health and wound healing.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'rib eye' comes from the fact that it is the rib section of the cow, and the 'eye' refers to the longissimus dorsi muscle, which is the primary muscle in the cut.
Full nutrition (USDA data · scales with serving)
| Water | 61.8 g |
| Energy | 244 kcal |
| Energy | 1021 kj |
| Protein | 18.9 g |
| Total lipid (fat) | 18.7 g |
| Ash | 0.89 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 8.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 132 mg |
| Potassium, K | 236 mg |
| Sodium, Na | 50.0 mg |
| Zinc, Zn | 4.8 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.07 mg |
| Selenium, Se | 23.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.24 mg |
| Niacin | 4.7 mg |
| Pantothenic acid | 0.48 mg |
| Vitamin B-6 | 0.40 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 | 12.1 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 | 15.0 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 | 6.0 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 | 8.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.55 g |
| SFA 15:0 | 0.11 g |
| SFA 16:0 | 4.4 g |
| SFA 17:0 | 0.26 g |
| SFA 18:0 | 2.9 g |
| SFA 20:0 | 0.01 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 8.8 g |
| MUFA 14:1 | 0.11 g |
| MUFA 15:1 | 0.03 g |
| MUFA 16:1 | 0.58 g |
| MUFA 16:1 c | 0.53 g |
| MUFA 17:1 | 0.15 g |
| MUFA 18:1 | 7.9 g |
| MUFA 18:1 c | 6.9 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.89 g |
| PUFA 18:2 | 0.77 g |
| PUFA 18:2 n-6 c,c | 0.60 g |
| PUFA 18:2 CLAs | 0.08 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 | 0.06 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 | 1.2 g |
| Fatty acids, total trans-monoenoic | 1.1 g |
| TFA 16:1 t | 0.05 g |
| TFA 18:1 t | 1.0 g |
| TFA 18:2 t not further defined | 0.09 g |
| Fatty acids, total trans-polyenoic | 0.09 g |
| Cholesterol | 70.0 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 | 0.76 g |
| Tyrosine | 0.70 g |
| Valine | 0.94 g |
| Arginine | 1.3 g |
| Histidine | 0.71 g |
| Alanine | 1.2 g |
| Aspartic acid | 1.8 g |
| Glutamic acid | 3.1 g |
| Glycine | 0.93 g |
| Proline | 0.85 g |
| Serine | 0.78 g |
| Hydroxyproline | 0.13 g |
FAQ
What does 'lip-on' mean for a rib eye steak?
Lip-on refers to a specific part of the ribeye that includes the 'lip' or outer layer of fat and meat from the rib section, which is left attached to the steak for added flavor and moisture during cooking.
How does the fat content in a rib eye affect its cooking?
The high fat content, especially the marbling, means the steak is more forgiving to cook. It stays juicy and tender even if slightly overcooked, as the fat melts and bastes the meat from within.
Is a rib eye steak a good choice for a low-carb diet?
Yes, it is an excellent choice for low-carb and ketogenic diets due to its zero carbohydrate content and high levels of protein and fat, which promote satiety.
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 2.44 kcal/g · 31% 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.