Beef, steak, ribeye, lean and fat eaten
Common food
Photo: Wikipedia
A ribeye steak is a richly marbled cut from the beef rib, prized for its intense beefy flavor and tender, juicy texture. The visible fat renders during cooking, basting the meat from within and creating a succulent, buttery mouthfeel. Nutritionally, it's a powerhouse of protein and dietary fat, providing substantial energy with zero carbohydrates.
Calorie split: 33% protein · 0% carbs · 67% fat
↓ Full nutrition💚 Why it's loved
People love the ribeye for its unparalleled marbling, which guarantees a flavorful, forgiving, and luxurious eating experience whether grilled, pan-seared, or broiled. It's a celebratory centerpiece in steakhouse culture, symbolizing indulgence and quality.
⚠️ Watch-outs & how to enjoy it better
Its high saturated fat content may be a concern for those managing heart health or cholesterol levels. To counteract this, practice strict portion control (a 3-4 oz serving is sufficient) and balance the meal with fiber-rich vegetables or a leafy salad. The cooking process can also produce heterocyclic amines (HCAs); marinating in acidic ingredients like lemon juice or vinegar before grilling can help reduce their formation.
Key benefits
- Excellent source of high-quality complete protein for muscle maintenance.
- Rich in bioavailable heme iron, which is crucial for oxygen transport.
- Provides essential B vitamins, particularly B12 for nerve function.
- Contains zinc, which supports immune health and wound healing.
- Offers conjugated linoleic acid (CLA), a naturally occurring fatty acid.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'ribeye' gets its name from the rib section it comes from, and the 'eye' refers to the longissimus dorsi muscle, which is the large, central muscle of the cut.
Full nutrition (USDA data · scales with serving)
| Water | 54.1 g |
| Energy | 289 kcal |
| Protein | 23.5 g |
| Total lipid (fat) | 21.6 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 | 2.2 mg |
| Magnesium, Mg | 22.0 mg |
| Phosphorus, P | 151 mg |
| Potassium, K | 258 mg |
| Sodium, Na | 361 mg |
| Zinc, Zn | 5.9 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 29.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.28 mg |
| Niacin | 4.9 mg |
| Vitamin B-6 | 0.47 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 48.4 mg |
| Vitamin B-12 | 2.1 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.10 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.20 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 | 9.6 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 | 0.64 g |
| SFA 16:0 | 5.1 g |
| SFA 18:0 | 3.4 g |
| Fatty acids, total monounsaturated | 10.4 g |
| MUFA 16:1 | 0.70 g |
| MUFA 18:1 | 9.3 g |
| MUFA 20:1 | 0.05 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.0 g |
| PUFA 18:2 | 0.88 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 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 |
| Cholesterol | 79.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
What is the difference between a ribeye and a New York strip?
A ribeye comes from the rib section and is known for its generous marbling and fat cap, giving it a richer, more buttery flavor. A New York strip (from the short loin) is leaner with a tighter texture and a distinct strip of fat along one edge.
Is ribeye steak healthy?
Ribeye is a nutrient-dense food, providing high-quality protein, iron, and B12. However, it is also high in saturated fat and calories. Enjoying it as part of a balanced diet, with appropriate portion sizes and plenty of vegetables, is key.
What's the best way to cook a ribeye at home?
For the best crust, use a very hot cast-iron skillet or grill. Pat the steak dry, season generously with salt and pepper, and sear for 3-4 minutes per side for medium-rare. Let it rest for 5-10 minutes before slicing to allow the juices to redistribute.
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 2.89 kcal/g · 33% 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: 1.40 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.