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High protein, rich in iron, B vitamins, fatty red meat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
291
KCAL / 100G
Carbs
0g
· 0%
Protein
21.3g
· 30%
Fat
22g
· 70%
Fiber
0g
Vitamins
B12
2.2µg · 92% DV
B3
4.5mg · 28% DV
B6
0.45mg · 26% DV
B2
0.21mg · 16% DV
Minerals
Zinc
4mg · 36% DV
Phosphorus
180mg · 26% DV
Selenium
14µg · 25% DV
Iron
2mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
9g
MONOUNSATURATED
10g
POLYUNSATURATED
1g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
A hot pan or grill with a short cooking time usually works best, followed by a few minutes of resting. Overcooking tends to make the texture firmer and less juicy.
Not necessarily; ribeye is naturally flavorful because of its fat marbling. Marinades are more useful for adding surface flavor, and very acidic ones can affect the texture if left on too long.
Raw ribeye should generally be cooked within a short time and kept properly chilled. Cooked ribeye keeps longer in an airtight container, but it is still best eaten within a few days.
Yes, both raw and cooked ribeye can be frozen. For best quality, wrap it tightly, remove as much air as possible, and thaw it in the refrigerator rather than on the counter.
It can be, because it provides protein that supports muscle recovery. Since it is also relatively high in fat, some people may prefer a smaller portion or pair it with easy-to-digest sides after training.
It can be eaten at night, but its richness may feel heavy for some people close to bedtime. A moderate portion and a lighter side dish may be more comfortable.
Ribeye goes well with vegetables, salads, mushrooms, potatoes, and herb-based sauces. Pairing it with fiber-rich sides can make the meal feel more balanced and filling.
Ribeye is usually chosen for richer flavor and juiciness, while sirloin is often preferred when someone wants a leaner cut. The better option depends on whether taste, fat level, or overall meal heaviness matters more to you.
No, washing raw steak is not recommended because it can spread bacteria through water splashes. It is safer to cook it properly and clean any surfaces and tools that touched the raw meat.
People who need to limit saturated fat, those prone to reflux or gallbladder discomfort, and anyone watching portion size may want to be more mindful with ribeye. Cooking method and frequency matter as much as the cut itself.
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Nutrition data compiled from USDA FoodData Central and scientific sources.