Know what’s on your plate
Rib eye
Calories & nutrition facts
small end, ribs 10-12, separable lean only, trimmed to 0" fat, select, raw
Nutrition facts
Per 100 g% DV- Calories 149 kcal —
- Protein 21 g 42%
- Carbohydrate 0 g 0%
- Fat 6.6 g 8%
- Saturated fat 2.7 g 13%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 52 mg 2%
- Cholesterol 60 mg 20%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Thiamin (B1) 0.08 mg 6%
- Riboflavin (B2) 0.17 mg 13%
- Niacin (B3) 3.6 mg 23%
- Pantothenic acid (B5) 0.26 mg 5%
- Vitamin B6 0.3 mg 18%
- Folate (B9) 6 µg 2%
- Vitamin B12 2.5 µg 105%
Minerals
- Calcium 10 mg 1%
- Iron 1.9 mg 11%
- Magnesium 20 mg 5%
- Phosphorus 157 mg 13%
- Potassium 297 mg 6%
- Zinc 5.3 mg 48%
- Copper 0.08 mg 8%
- Manganese 0.01 mg 1%
- Selenium 16.5 µg 30%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 149 | 21 g | 0 g | 6.6 g |
| 1 × oz | 113 g | 168 | 24 g | 0 g | 7.4 g |
| 2 × oz | 226 g | 337 | 48 g | 0 g | 15 g |
| ½ × oz | 56.5 g | 84 | 12 g | 0 g | 3.7 g |
| 3 × oz | 339 g | 505 | 72 g | 0 g | 22 g |
| 4 × oz | 452 g | 673 | 96 g | 0 g | 30 g |
Similar foods
- Rib eye steakboneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw154 kcal / 100 g
- Rib eye steak roastboneless, lip-on, separable lean only, trimmed to 1/8" fat, select, raw148 kcal / 100 g
- Beef rib eye small endribs 10-12, separable lean only, trimmed to 0" fat, choice, raw161 kcal / 100 g
- Rib eye roastboneless, lip-on, separable lean only, trimmed to 1/8" fat, select, cooked, roasted202 kcal / 100 g
- Entrecôte/rib eyeraw190 kcal / 100 g
- Beef ribeye cap steakboneless, separable lean only, trimmed to 0" fat, select, raw169 kcal / 100 g
- Beef ribeye filetboneless, separable lean only, trimmed to 0" fat, choice, cooked, grilled208 kcal / 100 g
- Scotch fillet beef steakboneless, no fat removed, raw179 kcal / 100 g
- Chuck eye steakboneless, separable lean only, trimmed to 0" fat, choice, raw160 kcal / 100 g
- Ribeye striploingrilled, without oil, unsalted268 kcal / 100 g
Questions about Rib eye
How do you cook rib eye in a frying pan?
Pat it dry and season it, then sear in a very hot, heavy pan with a little oil for about 2–3 minutes per side for a steak around 2.5 cm thick. Add butter, garlic and thyme for the final minute, basting the steak, then rest it for 5–10 minutes.
What temperature should rib eye reach?
For a whole steak, cook it to at least 63 °C at the centre and leave it to rest for 3 minutes. Use a meat thermometer in the thickest part; colour alone is not a reliable guide.
How should you choose rib eye at the butcher’s?
Look for fine streaks of white fat running through the meat, rather than just a thick outer strip: this marbling helps keep the steak juicy as it cooks. Choose steaks of even thickness so they cook at the same rate.
How long does raw rib eye keep in the fridge?
Keep it covered on the bottom shelf of the fridge and cook it within two days of buying. To keep it longer, wrap it well and freeze it; defrost it in the fridge rather than on the worktop.
What goes well with rib eye?
Peppercorn sauce, garlic butter or chimichurri all suit its rich flavour. Serve it with chips or roast potatoes and a sharp green salad, or pair it with grilled courgette and aubergine.
Can you use another cut instead of rib eye?
Sirloin is a good substitute for a steak cooked quickly in a pan or on a barbecue, though it is usually leaner and less marbled. For a roast, use sirloin or a rolled rib joint and follow a cooking time suited to its size.
How much protein is in a typical portion of rib eye?
A portion of about 113 g provides 24 g of protein. Rib eye also contains zinc, for which it is high in.
Source: USDA FoodData Central 168621 · per 100 g · carbohydrate per EU label, fibre excluded
