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Rib Eye Steak Nutrition & Calories - Nutrients Complete data

Beef, rib eye steak, boneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled
*all the values are displayed for the amount of 100 grams
Article author photo Elen Khachatrian by Elen Khachatrian | Last updated on October 26, 2023
Medically reviewed by Victoria Mazmanyan Article author photo Victoria Mazmanyan
Rib eye steak


If you have ever wondered whether a steak is a healthy food or if it is better to avoid it, keep reading; we will discover all the nutritional aspects of rib eye steak.

What Is a Rib Eye Steak?

Ribeye steak, also spelled as rib eye or rib-eye steak, is a popular cut of beef known for its rich, marbled texture and excellent flavor. It is taken from the rib section of the cow, specifically from ribs six to twelve, and is located between the chuck (shoulder) and the short loin (which includes the famous T-bone and porterhouse steaks).

What sets ribeye apart is the presence of marbling, which refers to the intramuscular fat found throughout the meat. This marbling gives the ribeye its tenderness, juiciness, and distinctive beefy flavor. The central eye of meat is surrounded by a layer of fat, which enhances the flavor further during cooking.

Types of Rib Eye Steak

There are two main types of ribeye steaks:

  1. Bone-In Ribeye: This type of ribeye steak is cut with the bone left intact. The bone adds flavor and can help keep the meat moist while cooking. Bone-in ribeye steaks are often referred to as "cowboy steaks."
  2. Boneless Ribeye: As the name suggests, these steaks are cut from the ribeye roast with the bone removed. Boneless ribeye steaks are convenient for cooking and are often preferred by those who don't want to deal with bones while eating.


This section of the article will discuss the nutrition of rib-eye steak. The nutritional infographics below focus on a 100g serving of grilled boneless rib eye steak, lip-on, with separable lean and fat, trimmed to 1/8" fat, of all grades.

The average serving of rib eye steak per person is 3 ounces, equal to 85g, or one steak weighing around 291g.

Rib eye steak is nutritionally dense, consisting of 54% water and 46% nutrients. Of these nutrients, 24% is made up of protein and 22% is fats.

Macronutrients chart

24% 22% 54%
Daily Value: 47%
23.69 g of 50 g
Daily Value: 34%
21.81 g of 65 g
Daily Value: 0%
0 g of 300 g
Daily Value: 3%
54.49 g of 2,000 g
0.01 g


Rib eye steak is a high-calorie food, covering 15% of the daily needed calories in just a 100g serving.

100g of ribeye steak provides 291 calories, and one average serving size (85g) provides 247 calories. One full steak (291g) provides 845 calories.


Ribeye steak is rich in protein,  providing 23.69g per 100g serving. This puts rib eye steak in the top 15% of foods as a source of this nutrient, covering 56% of the daily needed protein value with just a 100g serving.

Rib eye protein is rich in essential amino acids. A 100g serving covers the daily need for threonine, lysine, and histidine. It is also a great source of tryptophan, isoleucine, phenylalanine, valine, and methionine.

Of the non-essential amino acids, rib eye steak contains high levels of arginine (1.61g), glutamic acid (3.87g), aspartic acid (2.31g), alanine (1.47g), arginine (1.61g), and glycine (1.16g).

Protein quality breakdown

Tryptophan Threonine Isoleucine Leucine Lysine Methionine Phenylalanine Valine Histidine 284% 319% 237% 225% 325% 184% 163% 196% 381%
Tryptophan: 265 mg of 280 mg 95%
Threonine: 1116 mg of 1,050 mg 106%
Isoleucine: 1103 mg of 1,400 mg 79%
Leucine: 2041 mg of 2,730 mg 75%
Lysine: 2269 mg of 2,100 mg 108%
Methionine: 641 mg of 1,050 mg 61%
Phenylalanine: 950 mg of 1,750 mg 54%
Valine: 1184 mg of 1,820 mg 65%
Histidine: 888 mg of 700 mg 127%


Ribeye is high in fats. It falls in the top 13% of foods as a source of fats, containing 21.81g per 100g serving. Of these fats, 9.7g, or 46%, is saturated, 10.5g, or 50%, is monounsaturated, and 1.02g, or 5%, is polyunsaturated.

However, grilled rib eye steak, trimmed to 0" fat, provides 2 times fewer fats - 10.4g per 100g serving (1).

A 100g serving of rib eye steak contains 1.48g of trans fats. While this is not a high number, any amount of trans fats is considered harmful to health, leading to an increased risk of coronary artery disease (2).

Beef has been researched as a source of conjugated linoleic acid (CLA), which has been identified as having health-beneficial anticancer properties (3). CLA is a also a trans fatty acid; however, it is not the industrial trans fat but the naturally occuring form of it.

Fat type information

46% 50% 5%
Saturated Fat: 9.684 g
Monounsaturated Fat: 10.519 g
Polyunsaturated fat: 1.027 g


Rib eye steak, like other steak types, is high in cholesterol. Ribeye steak falls in the top 21% of foods as a source of cholesterol, providing 80mg per 100g.


Like most types of meat, ribeye steak contains no carbohydrates.


Ribeye steak has a high amount of vitamin B6, vitamin B2, vitamin B12, and vitamin B3, falling approximately in the top 30% of foods as a source.

One serving of ribeye steak can cover 80% of your daily vitamin B6 need.

Ribeye steak has lower amounts of vitamin D, vitamin A, vitamin B5, vitamin B1, vitamin E, folate, and vitamin K.

Ribeye steak lacks vitamin C.

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 2% 2% 6% 0% 18% 67% 93% 33% 111% 5% 263% 4%
Vitamin A: 25 IU of 5,000 IU 1%
Vitamin E : 0.1 mg of 15 mg 1%
Vitamin D: 0.2 µg of 10 µg 2%
Vitamin C: 0 mg of 90 mg 0%
Vitamin B1: 0.071 mg of 1 mg 6%
Vitamin B2: 0.287 mg of 1 mg 22%
Vitamin B3: 4.908 mg of 16 mg 31%
Vitamin B5: 0.536 mg of 5 mg 11%
Vitamin B6: 0.477 mg of 1 mg 37%
Folate: 6 µg of 400 µg 2%
Vitamin B12: 2.1 µg of 2 µg 88%
Vitamin K: 1.6 µg of 120 µg 1%


Ribeye steak has a high amount of zincselenium, iron, phosphorus, and potassium.

It falls in the top 15 % of foods as a source of zinc. One serving of ribeye steak can cover 54% of your daily zinc need.

Rib eye steak also contains a tiny amount of magnesium, choline, copper, manganese, and calcium.

Unsalted rib-eye steak is relatively low in sodium. 

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium Choline 4% 85% 16% 66% 23% 8% 162% 27% 11% 162% 27%
Calcium: 11 mg of 1,000 mg 1%
Iron: 2.24 mg of 8 mg 28%
Magnesium: 22 mg of 420 mg 5%
Phosphorus: 152 mg of 700 mg 22%
Potassium: 260 mg of 3,400 mg 8%
Sodium: 54 mg of 2,300 mg 2%
Zinc: 5.91 mg of 11 mg 54%
Copper: 0.08 mg of 1 mg 9%
Manganese: 0.08 mg of 2 mg 3%
Selenium: 29.7 µg of 55 µg 54%
Choline: 48.8 mg of 550 mg 9%

Glycemic Index

Based on the deficient level of carbohydrates, ribeye steak can be considered a 0 glycemic index food.

To find information about glycemic index values of over 350 foods, visit the glycemic index chart page.

Insulin Index

The insulin index of foods demonstrates how much the intake of a given food increases blood insulin levels. This value is particularly useful for foods with low carbohydrate content and glycemic index values of 0.

An insulin index value has not been calculated for rib-eye steak; however, topside lean beef steak has a value of 51 (4).

If interested, you can find the insulin index values of over 140 foods on our page.


Rib eye steak has a PRAL or potential renal acid load value of 11.1, meaning it is an acid-producing food. The higher this value, the more acid the food produces inside the body.

Comparison of Similar Foods

We compared ribeye steak to other similar foods in our database and highlighted their main differences.

Compared with chuck steak, ribeye steak has more vitamin B6, vitamin B2, and monounsaturated fat.

Compared with beefsteak, ribeye steak provides more vitamin B2, zinc, monounsaturated and polyunsaturated fats.

Ribeye steak is richer in vitamin B12, vitamin B2, zinc, and iron than flank steak.

Important nutritional characteristics for Rib eye steak

Rib eye steak
Glycemic index ⓘ Source:
The food is assumed to have 0 or no glycemic index bason on the fact that it has no carbs and that foods with 0 carbs have no glycemic index
Check out our Glycemic index chart page for the full list.
0 (low)
Insulin index ⓘ II for topside lean beef steak 51
Calories ⓘ Calories per 100-gram serving 291
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 0 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs) 1 steak (291 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. 11.1 (acidic)
Oxalates ⓘ Animal products do not contain oxalate. 0mg
TOP 13% Fats ⓘHigher in Fats content than 87% of foods
TOP 13% Saturated Fat ⓘHigher in Saturated Fat content than 87% of foods
TOP 15% Monounsaturated Fat ⓘHigher in Monounsaturated Fat content than 85% of foods
TOP 15% Zinc ⓘHigher in Zinc content than 85% of foods
TOP 15% Protein ⓘHigher in Protein content than 85% of foods

Rib eye steak calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 291
Calories in 3 oz 247 85 g
Calories in 1 steak 847 291 g

Rib eye steak Glycemic index (GI)

The food is assumed to have 0 or no glycemic index bason on the fact that it has no carbs and that foods with 0 carbs have no glycemic index
Check out our Glycemic index chart page for the full list.

Mineral chart - relative view

5.91 mg
TOP 15%
29.7 µg
TOP 33%
2.24 mg
TOP 33%
260 mg
TOP 46%
152 mg
TOP 52%
22 mg
TOP 54%
0.08 mg
TOP 62%
0.08 mg
TOP 63%
48.8 mg
TOP 66%
54 mg
TOP 69%
11 mg
TOP 74%

Vitamin chart - relative view

Vitamin B6
0.477 mg
TOP 26%
Vitamin B2
0.287 mg
TOP 28%
Vitamin B12
2.1 µg
TOP 30%
Vitamin B3
4.908 mg
TOP 33%
Vitamin D
0.2 µg
TOP 53%
Vitamin B5
0.536 mg
TOP 56%
Vitamin A
25 IU
TOP 57%
Vitamin B1
0.071 mg
TOP 60%
Vitamin K
1.6 µg
TOP 70%
6 µg
TOP 76%
Vitamin E
0.1 mg
TOP 86%
Vitamin C
0 mg
TOP 100%

All nutrients for Rib eye steak per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 291kcal 15% 31% 6.2 times more than OrangeOrange
Protein 23.69g 56% 15% 8.4 times more than BroccoliBroccoli
Fats 21.81g 34% 13% 1.5 times less than Cheddar CheeseCheddar Cheese
Vitamin C 0mg 0% 100% N/ALemon
Net carbs 0g N/A 75% N/AChocolate
Carbs 0g 0% 100% N/ARice
Cholesterol 80mg 27% 21% 4.7 times less than EggEgg
Vitamin D 0.2µg 2% 53% 11 times less than EggEgg
Iron 2.24mg 28% 33% 1.2 times less than Beef broiledBeef broiled
Calcium 11mg 1% 74% 11.4 times less than MilkMilk
Potassium 260mg 8% 46% 1.8 times more than CucumberCucumber
Magnesium 22mg 5% 54% 6.4 times less than AlmondAlmond
Sugar 0g N/A 100% N/ACoca-Cola
Fiber 0g 0% 100% N/AOrange
Copper 0.08mg 9% 63% 1.8 times less than ShiitakeShiitake
Zinc 5.91mg 54% 15% 1.1 times less than Beef broiledBeef broiled
Phosphorus 152mg 22% 52% 1.2 times less than Chicken meatChicken meat
Sodium 54mg 2% 69% 9.1 times less than White BreadWhite Bread
Vitamin A 25IU 1% 57% 668.2 times less than CarrotCarrot
Vitamin A RAE 8µg 1% 53%
Vitamin E 0.1mg 1% 86% 14.6 times less than KiwifruitKiwifruit
Selenium 29.7µg 54% 33%
Manganese 0.08mg 3% 62%
Vitamin B1 0.07mg 6% 60% 3.7 times less than Pea rawPea raw
Vitamin B2 0.29mg 22% 28% 2.2 times more than AvocadoAvocado
Vitamin B3 4.91mg 31% 33% 2 times less than Turkey meatTurkey meat
Vitamin B5 0.54mg 11% 56% 2.1 times less than Sunflower seedSunflower seed
Vitamin B6 0.48mg 37% 26% 4 times more than OatOat
Vitamin B12 2.1µg 88% 30% 3 times more than PorkPork
Vitamin K 1.6µg 1% 70% 63.5 times less than BroccoliBroccoli
Folate 6µg 2% 76% 10.2 times less than Brussels sproutBrussels sprout
Trans Fat 1.48g N/A 44% 10.1 times less than MargarineMargarine
Saturated Fat 9.68g 48% 13% 1.6 times more than Beef broiledBeef broiled
Monounsaturated Fat 10.52g N/A 15% 1.1 times more than AvocadoAvocado
Polyunsaturated fat 1.03g N/A 45% 45.9 times less than WalnutWalnut
Tryptophan 0.27mg 0% 54% 1.2 times less than Chicken meatChicken meat
Threonine 1.12mg 0% 52% 1.6 times more than Beef broiledBeef broiled
Isoleucine 1.1mg 0% 55% 1.2 times more than Salmon rawSalmon raw
Leucine 2.04mg 0% 53% 1.2 times less than Tuna BluefinTuna Bluefin
Lysine 2.27mg 0% 51% 5 times more than TofuTofu
Methionine 0.64mg 0% 55% 6.7 times more than QuinoaQuinoa
Phenylalanine 0.95mg 0% 56% 1.4 times more than EggEgg
Valine 1.18mg 0% 55% 1.7 times less than Soybean rawSoybean raw
Histidine 0.89mg 0% 50% 1.2 times more than Turkey meatTurkey meat
Omega-3 - EPA 0g N/A 51% 690 times less than SalmonSalmon
Omega-3 - DHA 0g N/A 51% 1460 times less than SalmonSalmon
Omega-3 - ALA 0.04g N/A 91% 240.5 times less than Canola oilCanola oil
Omega-3 - DPA 0.01g N/A 41% 12.1 times less than SalmonSalmon
Omega-6 - Dihomo-gamma-linoleic acid 0.02g N/A 87%
Omega-6 - Eicosadienoic acid 0.01g N/A 82%
Omega-6 - Linoleic acid 0.7g N/A 88% 17.6 times less than AlmondAlmond

Check out similar food or compare with current


Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 291
% Daily Value*
Total Fat 22g
Saturated Fat 10g
Trans Fat g
Cholesterol 80mg
Sodium 54mg
Total Carbohydrate 0g
Dietary Fiber 0g
Total Sugars g
Includes ? g Added Sugars
Protein 24g
Vitamin D 7mcg 1%

Calcium 11mg 1%

Iron 2mg 25%

Potassium 260mg 8%

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
limit break
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
No Trans Fats
limit break
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Low in Saturated Fats
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Low in Sodium
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Low in Sugars
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.

Rib eye steak nutrition infographic

Rib eye steak nutrition infographic
Infographic link


All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.


Data provided by should be considered and used as information only. Please consult your physician before beginning any diet.