Ribeye Steak Nutrition Benefits and Facts

Nutritional summary

Ribeye steak provides a complete profile of essential amino acids (protein building blocks the body cannot produce), with notably high levels of leucine, lysine, and aspartic acid .
The fat content of a ribeye is primarily concentrated in the intramuscular fat (marbling), which typically reaches a minimum of 4.3% in USDA Choice grade cuts to ensure tenderness and flavor .
The fatty acid composition of the meat is significantly influenced by the animal's diet; grass-fed ribeye generally contains higher levels of n-3 (omega-3) fatty acids and a more favorable saturated fatty acid profile compared to grain-fed beef .
During cooking, the amino acids in the ribeye—specifically leucine, valine, and phenylalanine—act as precursors for the Maillard reaction (the browning process), which creates the characteristic roasted and savory aromatic compounds .

Interesting fact

The 'eye' of the ribeye is actually the longissimus dorsi muscle, which remains tender because it is rarely used for heavy movement by the cow.

Standout nutrients

EPIC

SOURCE

Zinc

SUPER

SOURCE

Pantothenic acid

SUPER

SOURCE

Vitamin B6

SUPER

SOURCE

Selenium

215

kcal per 100g

Protein23.4g

Fat14.1g

Fat breakdown

Polyunsat0.60g

Monounsat6.32g

Saturated6.19g

Trans0.08g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

Beef production has a significantly higher carbon and water footprint per kilogram compared to plant-based proteins or poultry.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging or wrap tightly

Freeze

6–12 months

Vacuum seal for best quality retention

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

1 contributing source food

Swiss Food Database

1 contributing source food

USDA

USDA FoodData Central

3 contributing source foods

Claim citations

Nutrient Analysis of Raw and Cooked USDA Prime Beef Cuts - PMC

[1]pmc.ncbi.nlm.nih.gov

Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication - PMC

[2]pmc.ncbi.nlm.nih.gov

Nutritional Benefits from Fatty Acids in Organic and Grass-Fed Beef

[7]pmc.ncbi.nlm.nih.gov

Possible Impacts of Changes in Usda Grade Standards and Labeling/Identification Procedures - Designing Foods - NCBI Bookshelf

[9]www.ncbi.nlm.nih.govncbi.nlm.nih.gov

Dry‐Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies - PMC

[10]pmc.ncbi.nlm.nih.gov

Coverage

Nutrients

FoodCompass

44.0

Version

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