🥩 Ribeye Steak Protein Calculator
Enter your steak weight to instantly calculate protein, calories & full nutrition breakdown
| Serving Size | Weight (oz) | Weight (g) | Protein (raw) | Calories (raw) |
|---|---|---|---|---|
| Small steak | 4 oz | 113g | 27.9g | 308 |
| Medium steak | 6 oz | 170g | 42.0g | 464 |
| Restaurant standard | 8 oz | 227g | 56.1g | 620 |
| Large steak | 10 oz | 283g | 69.9g | 774 |
| XL / cowboy | 12 oz | 340g | 84.0g | 928 |
| Jumbo / 1 lb | 16 oz | 454g | 112.1g | 1239 |
| Cut Type | Protein | Total Fat | Calories | Protein % of Calories |
|---|---|---|---|---|
| Ribeye (standard) | 24.7g | 19.7g | 273 kcal | 36% |
| Bone-in Ribeye | 23.4g | 18.5g | 259 kcal | 36% |
| Trimmed / Lean Ribeye | 27.2g | 10.4g | 207 kcal | 53% |
| Goal / Body Weight | Daily Protein Target | 8 oz Ribeye Covers | Ribeye Servings Needed |
|---|---|---|---|
| Sedentary (150 lb / 68 kg) | 54g/day | 56g ✔ Meets goal | 1 serving |
| Active adult (150 lb / 68 kg) | 82–113g/day | 50–68% of goal | 1.5–2 servings |
| Athlete (180 lb / 82 kg) | 130–164g/day | 34–43% of goal | 2.5–3 servings |
| Muscle building (180 lb) | 164–200g/day | 28–34% of goal | 3–4 servings |
The ribeye steak comes from the rib area of the cow. One cuts it mainly from the primal rib between the sixth and twelfth ribs. In it are muscles like the longissimus dorsi, complexus and spinalis.
They take the ribeye steak by hand from the centre of the main rib roast. Picture it close to the spine, a bit below the shoulder blades.
Ribeye Steak: Where It Comes From and How to Cook It
What makes the ribeye steak so liked is the marbling. Those thick lines of fat through the flesh give it juiciness and rich flavor during the cook. The marbling brings taste, tenderness and quality right at the mouth.
It has more fat than the New York strip and stronger taste than the filet mignon. Exactly because of that fat richness, many steak lovers favour it over otehr slices. The sirloin cuts are thin and have their own taste, but the ribeye steak draws those who reckon that fat matches to taste.
One sometimes calls the bone-in ribeye steak simply ribeye steak. The version with thick slices and bone weighs between 30 and 32 ounces, which is enough for too people sharing it nicely or for three with side dishes. Steaks usually get cut to one inch or one and half inches of thickness.
A one-inch bit weighs around 12 ounces, while one-and-half-inch pieces reach around 16 ounces. For one person, 8 to 10 ounces form a typical serving. Portions in steakhouses commonly have 12 to 16 ounces.
The best way to prepare ribeye steak is to sear it over strong flame or use a cast iron pan. Cooking in such a pan on the grill keeps the melting fat and taste inside, instead of letting them escape. It works well to top the steak with herbs and butter.
Garlic also surprisingly goes with ribeye steak. Topping it with mixed butter or melted fat during the rest makes a bigchange.
Ribeye steaks cook best from medium-rare to medium, so that the fat in the flesh can melt properly. For a one-inch steak, around four minutes on one side and five on the other gives medium-rare result. After the cook, leave it rest for around ten minutes, which is important.
Overdone steak you cannot fix, so knowingly lean toward rare. A thermometer for meat helps a lot.
Ribeye steaks with big fat caps are not worth a lot, because the usable flesh is less than it seems. Removing the uneaten outer fat is a good idea. The chuck eye forms a good cheap choice for similar flavor.
It goes well with roasted garlic mashed potato, salad, sauteed onions, mushrooms or fried onion.
