Beef, steak, ribeye, lean only eaten
Common food
Photo: Wikipedia
Lean ribeye steak is a premium, well-marbled cut from the rib section of the cow, prized for its rich, beefy flavor and tender, juicy texture when cooked properly. While ribeye is known for its fat, the 'lean only' portion provides a concentrated source of high-quality protein with a robust, savory taste. Nutritionally, it's a powerhouse of protein and essential nutrients like iron and B12, with virtually no carbohydrates.
Calorie split: 46% protein · 0% carbs · 54% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, umami-rich flavor and satisfying, melt-in-the-mouth texture that comes from its signature marbling. It's a celebratory centerpiece in many cultures, symbolizing indulgence and culinary skill.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in saturated fat and cholesterol, which some individuals may need to limit. To counteract this, practice portion control (a 3-4 oz serving is ample), trim any external fat cap before cooking, and pair it with fiber-rich vegetables like roasted broccoli or a leafy salad to balance the meal.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in heme iron, which is highly absorbable and supports energy levels.
- Provides significant amounts of vitamin B12, crucial for nerve function.
- Contains zinc, which supports immune health.
- Zero carbohydrates, making it suitable for low-carb and ketogenic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'ribeye' gets its name from the rib section where it's cut, and the 'eye' refers to the longissimus dorsi muscle, which is the large, central muscle of the steak.
Full nutrition (USDA data · scales with serving)
| Water | 58.8 g |
| Energy | 230 kcal |
| Protein | 26.5 g |
| Total lipid (fat) | 13.8 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 9.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 283 mg |
| Sodium, Na | 364 mg |
| Zinc, Zn | 6.6 mg |
| Copper, Cu | 0.09 mg |
| Selenium, Se | 33.6 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.31 mg |
| Niacin | 5.5 mg |
| Vitamin B-6 | 0.53 mg |
| Folate, total | 7.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 7.0 ug |
| Folate, DFE | 7.0 ug |
| Choline, total | 54.1 mg |
| Vitamin B-12 | 2.2 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 4.0 ug |
| Retinol | 4.0 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) | 0.10 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 | 5.8 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 | 0.38 g |
| SFA 16:0 | 3.1 g |
| SFA 18:0 | 2.0 g |
| Fatty acids, total monounsaturated | 6.5 g |
| MUFA 16:1 | 0.43 g |
| MUFA 18:1 | 5.8 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.69 g |
| PUFA 18:2 | 0.57 g |
| PUFA 18:3 | 0.02 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's the difference between a ribeye and a New York strip?
A ribeye comes from the rib section and is known for its generous marbling (intramuscular fat), giving it a richer, more buttery flavor. A New York strip comes from the short loin, is leaner with a firmer texture, and has a distinct strip of fat along one edge.
How should I cook a lean ribeye to keep it tender?
For lean cuts, high-heat, quick cooking methods are best. Sear it in a very hot cast-iron skillet or on a grill for 3-4 minutes per side for medium-rare. Let it rest for 5-10 minutes after cooking to allow the juices to redistribute, ensuring a tender bite.
Is lean ribeye a good source of iron?
Yes, it's an excellent source of heme iron, the type of iron found in animal products that is more easily absorbed by the body than non-heme iron from plants. Pairing it with a source of vitamin C (like a squeeze of lemon or bell peppers) can further enhance iron absorption.
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 2.30 kcal/g · 46% 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: 1.29 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.