Know what’s on your plate
Rib eye steak
Calories & nutrition facts
boneless, lip off, separable lean and fat, trimmed to 0" fat, all grades, raw
Nutrition facts
Per 100 g% DV- Calories 228 kcal —
- Protein 19 g 39%
- Carbohydrate 0.1 g 0%
- Fat 17 g 21%
- Saturated fat 7.4 g 37%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 52 mg 2%
- Cholesterol 68 mg 23%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0.1 µg 1%
- Vitamin K 1.5 µg 1%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.24 mg 19%
- Niacin (B3) 4.8 mg 30%
- Vitamin B6 0.41 mg 24%
- Folate (B9) 3 µg 1%
- Vitamin B12 1.7 µg 72%
Minerals
- Calcium 8 mg 1%
- Iron 1.8 mg 10%
- Magnesium 20 mg 5%
- Phosphorus 137 mg 11%
- Potassium 246 mg 5%
- Zinc 5 mg 45%
- Copper 0.07 mg 8%
- Selenium 24.2 µg 44%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 228 | 19 g | 0.1 g | 17 g |
| 1 × oz | 113 g | 258 | 22 g | 0.1 g | 19 g |
| 1 × steak | 326 g | 743 | 63 g | 0.4 g | 55 g |
| 2 × oz | 226 g | 515 | 44 g | 0.3 g | 38 g |
| ½ × oz | 56.5 g | 129 | 11 g | 0.1 g | 9.4 g |
| 3 × oz | 339 g | 773 | 65 g | 0.4 g | 57 g |
| 4 × oz | 452 g | 1031 | 87 g | 0.5 g | 76 g |
Similar foods
- Rib eye steak roastboneless, lip-on, separable lean only, trimmed to 1/8" fat, choice, raw161 kcal / 100 g
- Rib eyesmall end, ribs 10-12, separable lean only, trimmed to 0" fat, select, raw149 kcal / 100 g
- Scotch fillet beef steakboneless, no fat removed, raw179 kcal / 100 g
- Rib eye roastboneless, lean and fat, 3mm (1/8) trim, raw239 kcal / 100 g
- Beef ribeye steakraw170 kcal / 100 g
- Ribeye striploingrilled, without oil, unsalted268 kcal / 100 g
- Beef ribeye cap steakboneless, separable lean only, trimmed to 0" fat, choice, raw187 kcal / 100 g
- Chuck eye steakboneless, separable lean only, trimmed to 0" fat, choice, raw160 kcal / 100 g
- Ribeye cap steakwithout fat, grilled, with with sauce (wheat flour, butter and milk), unsalted222 kcal / 100 g
- Entrecôte steakraw133 kcal / 100 g
Questions about Rib eye steak
How do you cook rib eye steak in a frying pan?
Take it out of the fridge about 20 minutes beforehand and pat it dry. Sear in a very hot, lightly oiled pan for about 2–3 minutes per side for medium-rare, then rest for 5–10 minutes; a thicker steak will need longer.
What temperature should rib eye steak reach?
For a whole steak, aim for 63 °C in the centre, then leave it to rest for at least 3 minutes. Use a meat thermometer in the thickest part, away from the bone.
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; this marbling helps keep the steak juicy as it cooks. A steak about 2.5–4 cm thick is easier to sear without overcooking the middle.
How long does raw rib eye steak keep in the fridge?
Keep it covered on the lowest shelf and cook it within 3–5 days of buying. To keep it longer, wrap it tightly and freeze it; thaw it in the fridge rather than on the worktop.
What goes well with rib eye steak?
Serve it with chips or roast potatoes, peppercorn sauce and a green salad, or pair it with grilled courgette and aubergine. Chimichurri, made with parsley, garlic, vinegar and oil, cuts through the steak’s richness.
How much rib eye steak is a portion?
A portion of about 113 g is a useful guide; it provides 22 g of protein and 258 kcal. A large steak may contain several portions, so you can share it or save some for another meal.
Can you use rib eye steak in a stir-fry?
Yes. Slice it thinly across the grain, then sear it in batches in a very hot wok for about 1–2 minutes so it browns rather than steams. Add it back at the end, after the vegetables and sauce are cooked.
Source: USDA FoodData Central 173402 · per 100 g · carbohydrate per EU label, fibre excluded
