Know what’s on your plate

Rib eye steak

Calories & nutrition facts

boneless, lip off, separable lean only, trimmed to 0" fat, all grades, raw

154

calorieskcal per 100 g

Protein22 g

Carbs0 g

Fat7.4 g

Percent calories

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Nutrition facts

Per 100 g% DV

Calories 154 kcal —
Protein 22 g 44%
Carbohydrate 0 g 0%
Fat 7.4 g 10%
Saturated fat 2.8 g 14%
Fibre 0 g 0%
Sugars 0 g —
Sodium 56 mg 2%
Cholesterol 66 mg 22%

Vitamins & minerals

Per 100 g% DV

Vitamins

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) 0.12 mg 10%
Riboflavin (B2) 0.27 mg 21%
Niacin (B3) 5.6 mg 35%
Pantothenic acid (B5) 0.53 mg 11%
Vitamin B6 0.47 mg 27%
Folate (B9) 4 µg 1%
Vitamin B12 1.9 µg 78%
Choline 48.7 mg 9%

Minerals

Calcium 6 mg 0%
Iron 1.9 mg 11%
Magnesium 23 mg 5%
Phosphorus 156 mg 12%
Potassium 276 mg 6%
Zinc 5.7 mg 52%
Copper 0.08 mg 8%
Manganese 0.08 mg 3%
Selenium 27.3 µg 50%

Calories by portion

Portion	Weight	Calories	Protein	Fat
100 g	100 g	154	22 g	7.4 g
1 × oz	113 g	174	25 g	8.4 g
2 × oz	226 g	348	49 g	17 g
½ × oz	56.5 g	87	12 g	4.2 g
3 × oz	339 g	522	74 g	25 g
4 × oz	452 g	696	99 g	34 g

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Questions about Rib eye steak

How do you pan-fry rib eye steak?

Pat it dry and season it just before cooking. For a steak about 2.5 cm thick, sear in a very hot, lightly oiled pan for about 2–3 minutes per side for medium-rare, then rest for 5 minutes; use a thermometer if you want to check doneness precisely.

Should you trim the fat off rib eye steak before cooking?

Leave the fat cap on while cooking: it bastes the meat and helps keep the steak flavoursome. You can trim it at the table, or score the fat at intervals without cutting into the meat so the steak lies flat in the pan.

How do you choose a good rib eye steak?

Look for fine streaks of white fat running through the meat, rather than one large lump of fat in the centre; this marbling helps the steak stay juicy as it cooks. Choose an even thickness so it cooks at a similar rate from edge to edge.

How should you store rib eye steak?

Keep it in its original wrapping or a covered container on the bottom shelf of the fridge, and cook it by the use-by date. Freeze it tightly wrapped if you will not use it in time, then thaw it in the fridge rather than on the worktop.

What do you serve with rib eye steak?

It works well with chips or roasted potatoes, grilled tomatoes and mushrooms, or a crisp green salad. For a classic steakhouse-style plate, add peppercorn sauce or herb butter; allow the steak to rest before slicing so its juices stay in the meat.

Can you use another cut instead of rib eye steak?

Sirloin is a good swap when you want a tender steak with a leaner feel; rump is firmer and has a beefier chew. Cook either cut in a hot pan or on a barbecue, but judge doneness by thickness rather than using rib eye cooking times blindly.

Is rib eye steak the same cut as entrecôte?

They are closely related names for a steak cut from the rib section of beef. Rib eye is often sold boneless, while entrecôte may refer to a boneless rib steak in French-influenced cooking.

Can you leave cooked rib eye steak out for later?

Do not leave it at room temperature for more than 2 hours; refrigerate leftovers promptly in a covered container. Use them within 3–4 days, and reheat until steaming hot throughout.

Source: USDA FoodData Central 172143 · per 100 g · carbohydrate per EU label, fibre excluded