Beef, ribeye filet, boneless, separable lean only, trimmed to 0" fat, all grades, cooked, grilled
Whole food · Beef Products
Photo: Wikipedia
This is the lean, boneless heart of the ribeye, a prized cut known for its deep beefy flavor and tender, fine-grained texture. Grilling it to a perfect medium-rare creates a beautiful char on the outside while keeping the inside juicy and succulent. It's a protein powerhouse, delivering nearly 29 grams of high-quality protein with minimal fat and virtually no carbohydrates.
Calorie split: 58% protein · 0% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love it for its robust, beefy flavor that's more pronounced than a filet mignon but with comparable tenderness. It's incredibly versatile, shining simply seasoned and grilled, yet elegant enough for a fine-dining steak dinner.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat, which should be consumed in moderation by those monitoring heart health. It can also be a source of dietary cholesterol and purines, which may be a concern for individuals with gout or specific kidney conditions. Tip: Balance your plate by pairing a modest portion with fiber-rich vegetables like grilled asparagus or a leafy salad to aid digestion and create a more balanced meal.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in bioavailable iron (heme iron) to help prevent anemia.
- Provides key B vitamins, especially B12, for nerve function and energy.
- Contains zinc, which supports immune health and wound healing.
- Naturally free of carbohydrates and sugars, fitting low-carb diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'filet' in ribeye filet doesn't mean it's from the tenderloin; it refers to a specific, smaller, and more uniformly shaped muscle (the *spinalis dorsi*) that's often separated from the main ribeye cap for a premium, medallion-like cut.
Full nutrition (USDA data · scales with serving)
| Water | 60.7 g |
| Energy | 199 kcal |
| Energy | 831 kj |
| Protein | 28.8 g |
| Total lipid (fat) | 9.2 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 0.17 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 6.0 mg |
| Iron, Fe | 2.8 mg |
| Magnesium, Mg | 28.0 mg |
| Phosphorus, P | 262 mg |
| Potassium, K | 410 mg |
| Sodium, Na | 56.0 mg |
| Zinc, Zn | 7.2 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 34.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.23 mg |
| Niacin | 5.8 mg |
| Vitamin B-6 | 0.55 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Vitamin B-12 | 3.3 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 | 6.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin D (D2 + D3), International Units | 4.0 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 | 3.2 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 | 0.17 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.07 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 | 0.04 g |
| MUFA 16:1 | 0.31 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 3.5 g |
| MUFA 18:1 c | 3.1 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.35 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:2 n-6 c,c | 0.23 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.03 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 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 | 0.40 g |
| Fatty acids, total trans-monoenoic | 0.40 g |
| TFA 18:1 t | 0.40 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.35 g |
| Threonine | 1.5 g |
| Isoleucine | 1.5 g |
| Leucine | 2.7 g |
| Lysine | 3.0 g |
| Methionine | 0.83 g |
| Cystine | 0.32 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.2 g |
| Valine | 1.6 g |
| Arginine | 2.1 g |
| Histidine | 1.2 g |
| Alanine | 1.9 g |
| Aspartic acid | 3.0 g |
| Glutamic acid | 5.1 g |
| Glycine | 1.4 g |
| Proline | 1.3 g |
| Serine | 1.3 g |
| Hydroxyproline | 0.14 g |
FAQ
What's the difference between a ribeye filet and a regular ribeye steak?
A ribeye filet is typically a smaller, more compact cut from the center of the ribeye, often with less external fat and a more uniform shape than a standard ribeye steak, which includes the larger eye and the fatty spinalis cap.
How should I cook a boneless ribeye filet for the best results?
For optimal tenderness and flavor, bring the steak to room temperature, season generously with salt and pepper, and cook using high-heat methods like grilling or pan-searing. Aim for an internal temperature of 130-135°F (54-57°C) for medium-rare, then let it rest for 5-10 minutes before slicing.
Is this cut suitable for a low-fat diet?
While trimmed to 0" fat, it still contains intramuscular marbling (9.2g fat per 100g). It's leaner than many other steak cuts but is not a low-fat food. Portion control is key for dietary management.
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 1.99 kcal/g · 58% 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: 0.14 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.