Ribeye Steak
How Many Calories in Ribeye Steak? Nutrition Facts and Benefits
Ribeye steak is a richly marbled cut taken from the rib primal of the cow. Celebrated for its tenderness, juiciness, and deep beefy flavor, it’s a favorite in steakhouses around the world. Whether grilled, pan-seared, or cooked sous vide, its characteristic marbling renders during cooking, creating a buttery texture and bold taste.
Calories and Nutrition (Average)
| # | Amount | Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 1 | 100 grams (cooked) | 291 kcal | 0 g | 24.8 g | 21.3 g | 0 g | 55 mg |
| 2 | 1 serving (200 g) | 582 kcal | 0 g | 49.6 g | 42.6 g | 0 g | 110 mg |
Health Benefits of Ribeye Steak
- Excellent source of high-quality complete protein, supporting muscle repair and maintenance.
- Rich in vitamin B12, niacin, iron (heme iron), zinc, and selenium for energy metabolism and immune function.
- Provides bioactive compounds like creatine and carnosine that may aid performance and recovery.
- High satiety value, which can help curb overeating when portion sizes are controlled.
- Contains healthy monounsaturated fats along with saturated fat; trimming excess fat can reduce overall intake.
Ribeye Steak Consumption Tips
- Mind portions: 150–200 g cooked steak is a balanced serving for most adults.
- Choose cooking methods that limit excess added fat: grill, broil, or sear in a cast-iron skillet with minimal oil.
- Season with herbs, pepper, garlic, or smoked paprika; limit added salt to control sodium.
- Let the steak rest 5–10 minutes after cooking to retain juices and improve tenderness.
- Pair with fiber-rich sides (salad, roasted vegetables, whole grains) to balance the meal.
- Trim external fat before or after cooking to reduce total saturated fat.
- Aim for moderate doneness (e.g., medium-rare to medium) and avoid heavy charring.
- Enjoy in moderation within weekly red meat guidelines and vary proteins (fish, legumes, poultry) for diversity.