Know what’s on your plate
Rib eye steak
Calories & nutrition facts
boneless, lean, raw
Nutrition facts
Per 100 g% DV- Calories 163 kcal —
- Protein 22 g 45%
- Carbohydrate 0 g 0%
- Fat 7.7 g 10%
- Saturated fat 3.2 g 16%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 55.6 mg 2%
- Cholesterol 49.8 mg 17%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin E 0.15 mg 1%
- Vitamin K 1.5 µg 1%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.28 mg 22%
- Niacin (B3) 7 mg 44%
- Pantothenic acid (B5) 0.8 mg 16%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 5 µg 1%
- Vitamin B12 1.7 µg 72%
- Choline 48.7 mg 9%
Minerals
- Calcium 6.3 mg 0%
- Iron 2.3 mg 13%
- Magnesium 25.6 mg 6%
- Phosphorus 202 mg 16%
- Potassium 324 mg 7%
- Zinc 5.7 mg 52%
- Copper 0.08 mg 8%
- Manganese 0.08 mg 3%
- Selenium 27.3 µg 50%
Similar foods
- Rib eye steak roastboneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw161 kcal / 100 g
- Rib eye roastboneless, lean, raw165 kcal / 100 g
- Scotch fillet beef steakboneless, lean, raw121 kcal / 100 g
- Beef ribeye steakraw170 kcal / 100 g
- Rib eyesmall end, ribs 10-12, separable lean only, trimmed to 0" fat, select, raw149 kcal / 100 g
- Ribeye striploingrilled, without oil, unsalted268 kcal / 100 g
- Entrecôte steakraw133 kcal / 100 g
- Ribeye cap steakwithout fat, raw125 kcal / 100 g
- Beef rib steaklean, grilled/pan-fried198 kcal / 100 g
- Entrecôte/rib eyeraw190 kcal / 100 g
Questions about Rib eye steak
How do you cook rib eye steak in a frying pan?
Pat it dry and season just before cooking. Sear in a very hot, lightly oiled pan for about 2–3 minutes per side for a 2.5 cm steak, turning once; rest for 5–10 minutes before slicing.
How do you grill rib eye steak without drying it out?
Use a hot barbecue and cook a 2.5 cm steak for roughly 2–3 minutes per side, turning once. Rest it for 5–10 minutes so the juices settle, and slice across the grain.
How do you tell when rib eye steak is done?
A meat thermometer gives the clearest check: take it off the heat at about 50–52 °C for rare, 55–57 °C for medium-rare or 60–63 °C for medium, then rest it. These are cooking preferences, not a substitute for safe handling of raw meat.
What should you look for when buying rib eye steak?
Choose a steak with fine, even streaks of fat through the meat, called marbling, and a firm, fresh-looking surface. A fairly even thickness helps it cook at the same rate from edge to centre.
What goes well with rib eye steak?
Its rich, beefy flavour works well with chips or roast potatoes, peppercorn sauce, grilled mushrooms and a sharp green salad. It is also the classic cut for steak frites.
How should you store rib eye steak?
Keep it covered in the fridge and cook it by the use-by date. If freezing, wrap it tightly to prevent freezer burn; thaw it in the fridge, not on the worktop.
Is rib eye steak fattier than scotch fillet?
In these comparable figures, rib eye has 7.7 g of fat per 100 g, while scotch fillet has 2.8 g. Names and trimming can differ between butchers, so the visible marbling is a useful clue when choosing.
What is the difference between rib eye steak and rib eye roast?
They come from the same rib area, but a rib eye steak is cut for quick cooking, while a rib eye roast is a larger joint suited to oven roasting. The roast is cooked whole and carved across the grain.
What nutrients stand out in rib eye steak?
Rib eye is high in zinc, with 5.7 mg per 100 g, and is also a source of selenium and phosphorus. Its protein is 22 g per 100 g.
Source: Canadian Nutrient File 6068 · per 100 g · carbohydrate per EU label, fibre excluded
