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Beef Ribeye Calories
Rich in protein and iron, juicy and fatty beef steak
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 piece (medium) of Beef Ribeye (150 g) has 437 calories. That works out to 291 calories per 100 g. It contains 0 g of carbs, 32 g of protein, 33.2 g of fat and 0 g of fiber. Its 3.2 µg of B12 covers 131% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Beef Ribeye?
Beef ribeye is a steak cut from the rib section of the animal. Its fine marbling and strip of outer fat help keep the meat juicy as it cooks, with a rich, savoury flavour. It is often sold as a thick steak, either boneless or on the bone.
Across the English-speaking world, it is commonly seared in a hot pan or grilled, then served simply with salt and pepper. Roast vegetables, salad or potatoes make familiar sides. Ribeye is protein-rich but also relatively fatty, so it suits a hearty meal; pair it with vegetables and choose a portion that fits your appetite if you want a lighter plate.
Beef Ribeye Nutrition Facts
Selected: 100 g
291
KCAL / 100G
Carbs
0g
· 0% DV
Protein
21.3g
· 43% DV
Fat
22.1g
· 28% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 30% · Fat 70%
Beef Ribeye Vitamins & Minerals
Vitamins
B12
2.1µg · 88% DV
B3
4.7mg · 29% DV
B6
0.4mg · 24% DV
B2
0.19mg · 15% DV
Minerals
Zinc
4mg · 36% DV
Selenium
18µg · 33% DV
Phosphorus
190mg · 27% DV
Iron
2mg · 11% DV
How Nutritious Is Beef Ribeye?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Beef Ribeye Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Beef Ribeye
To burn the 291 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Beef Ribeye Processed?
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Beef Ribeye Contain Allergens?
No known major allergens
Which Diets Is Beef Ribeye Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Beef Ribeye Fat Profile
SATURATED
9.1g
MONOUNSATURATED
10.1g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 3.1:1
Below the ideal 4:1 — a good omega balance.
Compare Beef Ribeye
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Frequently Asked Questions About Beef Ribeye
How do you cook beef ribeye?
Beef ribeye is best cooked over high heat to brown the outside, then finished to your preferred doneness. Pat the steak dry first and let it rest briefly after cooking so its juices settle before you slice it.
What cut of meat is beef ribeye?
Beef ribeye comes from the rib section of the cow. Its fine streaks of fat, called marbling, melt during cooking and give the steak its characteristic rich flavor and juicy texture.
How do you pan-sear beef ribeye?
For pan-seared beef ribeye, heat a heavy skillet until very hot, pat the steak dry, and sear both sides without crowding the pan. Finish cooking to your preferred doneness, then rest the steak before cutting.
How do you grill beef ribeye?
Grill beef ribeye over high heat first to develop a browned crust, then move it to a cooler part of the grill if it needs more cooking. Avoid repeatedly flipping it, and rest it before serving.
What is the difference between beef ribeye and sirloin?
Beef ribeye comes from the rib section and is usually more heavily marbled, giving it a richer, juicier bite. Sirloin comes from farther back on the animal and is generally leaner, with a firmer texture.
Why is beef ribeye tough?
Beef ribeye can turn tough if it is cooked too long or sliced with the direction of its muscle fibers. Let it rest after cooking, then cut across the fibers into slices to make each bite easier to chew.
How should you season beef ribeye?
Salt and freshly ground black pepper are enough to bring out beef ribeye’s flavor. Season the surface before cooking, and avoid piling on strong marinades that can mask the steak’s distinctive taste.
How do you choose a good beef ribeye?
Choose beef ribeye with an even, fresh red color and fine white marbling distributed through the meat. The fat should look creamy rather than discolored, and the steak should not have an unpleasant smell.
Should beef ribeye rest after cooking?
Yes, let beef ribeye rest briefly before slicing. Cutting into it immediately lets more of its juices run onto the plate; resting helps keep the meat moist when you serve it.
Can you freeze beef ribeye?
Yes, beef ribeye freezes well when tightly wrapped to keep air out. Thaw it in the refrigerator rather than on the counter, and cook it soon after thawing; avoid refreezing it raw once thawed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.