Beef Ribeye Steak (Bone-In, Lip-On, 18″ Fat, All Grades, Raw)
Beef ribeye steak, specifically bone-in and lip-on with an 18-inch fat cap, is a prized cut of meat known for its rich flavor and tenderness. This steak comes from the rib section of the cow and is characterized by its marbling, which helps provide a juicy and flavorful experience when cooked. Typically served as a luxurious main course, the ribeye is ideal for grilling, pan-searing, or broiling, offering a delightful balance of texture and taste.
Nutritional Information (Per 100g of Raw Beef Ribeye Steak):
| Nutrient | Amount |
|---|---|
| Energy | 166 kcal |
| Protein | 21.22 g |
| Saturated Fats | 3.544 g |
| Total Fat | 9.04 g |
| Carbohydrates | 0.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 0.0 g |
| Calcium | 9.0 mg |
| Iron | 1.96 mg |
| Magnesium | 21 mg |
| Phosphorus | 152 mg |
| Potassium | 275 mg |
| Sodium | 64 mg |
| Zinc | 4.89 mg |
| Copper | 0.073 mcg |
| Manganese | 0.073 mg |
| Selenium | 21.1 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.1 mg |
| Riboflavin (Vitamin B2) | 0.269 mg |
| Niacin (Vitamin B3) | 5.08 mg |
| Vitamin B6 | 0.488 mg |
| Folate | 3.0 mcg |
| Vitamin B12 | 1.94 mcg |
| Vitamin A | 2.0 mcg |
| Vitamin E | 0.15 mg |
| Vitamin D2 | 0.1 mcg |
Allergen Information:
Beef ribeye steak, being a single-source protein derived from cattle, is naturally free of common allergens like gluten, dairy, and nuts. However, cross-contamination can occur depending on how the steak is processed or cooked. It is always advisable to ensure that the preparation area is free from allergens if preparing for individuals with sensitivities.
Dietary Preferences:
- Paleo-friendly: Beef ribeye steak fits well into a paleo diet, as it is a whole, unprocessed animal product.
- Low Carb/Keto: The steak contains no carbohydrates, making it suitable for low-carb and ketogenic diets.
- Gluten-Free: Naturally free from gluten.
- Carnivore: This cut of beef adheres to the carnivore diet, as it is solely an animal-based product.
- High-Protein: With over 20 grams of protein per 100 grams, this steak is an excellent choice for those seeking a high-protein meal.
Cooking Tips:
- Grilling: For the best results, season the ribeye with salt, pepper, and your favorite herbs, then grill over medium-high heat for 4-5 minutes per side. This brings out the deep, rich flavors of the beef while keeping it juicy.
- Pan-searing: Heat a heavy skillet over high heat, add a small amount of oil, and cook the ribeye for 4-5 minutes on each side. Let it rest before slicing to allow the juices to redistribute.
- Broiling: Set your broiler to high and place the steak 3-4 inches from the heat. Broil for about 5 minutes on each side for a medium-rare finish.
Conclusion:
Beef ribeye steak is a flavorful and nutrient-dense cut that provides a wealth of essential vitamins and minerals, including iron, zinc, and vitamin B12. With its rich marbling and tender texture, it makes for a perfect centerpiece for any meal. Whether you are cooking it on the grill, in a pan, or under the broiler, this cut of beef offers a savory and satisfying dining experience. Enjoy it as part of a balanced diet or as a treat for special occasions.
