Lean Broiled Beef Rib Eye (Ribs 10-12) – High-Protein, Low-Fat Steak Recipe
Beef Rib Eye Small End (Ribs 10–12), Lean, Cooked, Broiled
This beef rib eye cut from the small end of the rib section offers a tender and flavorful eating experience. With minimal fat, it is broiled to perfection, providing a lean and nutritious source of protein. The cut is ideal for those seeking a satisfying meal without excess fat, maintaining rich taste while keeping calorie content moderate.
Nutritional Information
| Nutrient | Amount per 100g |
|---|---|
| Energy | 182 kcal |
| Protein | 29.93 g |
| Total Fat | 6.05 g |
| Saturated Fat | 2.305 g |
| Carbohydrates | 0.0 g |
| Fiber | 0.0 g |
| Sugar | 0.0 g |
| Calcium | 21.0 mg |
| Iron | 1.84 mg |
| Magnesium | 26.0 mg |
| Phosphorus | 242.0 mg |
| Potassium | 392.0 mg |
| Sodium | 63.0 mg |
| Zinc | 5.46 mg |
| Copper | 0.081 mcg |
| Manganese | 0.011 mg |
| Selenium | 37.3 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (B1) | 0.085 mg |
| Riboflavin (B2) | 0.159 mg |
| Niacin (B3) | 8.748 mg |
| Vitamin B6 | 0.661 mg |
| Folate | 10.0 mcg |
| Vitamin B12 | 1.43 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.38 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information
This beef rib eye cut is naturally free from common allergens such as gluten, dairy, soy, nuts, and eggs. As with all meat products, cross-contamination during handling is possible, but it is not inherently linked to any specific allergens. Always ensure proper food handling and preparation.
Dietary Preferences
- High in Protein: A great choice for those following high-protein diets like keto, paleo, or bodybuilding.
- Low-Carb: With 0g of carbohydrates, it is an excellent option for low-carb and ketogenic diets.
- Gluten-Free: Naturally free from gluten, making it suitable for individuals with celiac disease or gluten sensitivity.
- Paleo-Friendly: Fits into the paleo diet by providing a clean, nutrient-dense protein source without added sugars or processed ingredients.
- Low in Saturated Fat: While it contains a moderate amount of fat, the rib eye is leaner compared to other cuts, making it a better choice for those mindful of their saturated fat intake.
Preparation Tips
- Cooking Method: Broiling this cut brings out its natural juices, making it both tender and flavorful. Ensure to cook it to your desired doneness but avoid overcooking to retain moisture.
- Seasoning: Keep it simple with salt, pepper, and garlic to enhance its savory taste, or use your favorite steak rub for a more robust flavor profile.
- Rest Before Serving: After broiling, let the beef rest for about 5 minutes to allow the juices to redistribute, ensuring each bite is juicy and tender.
Conclusion
The Beef Rib Eye Small End (Ribs 10–12), lean, cooked, and broiled, offers a rich protein-packed meal with minimal fat. It is an excellent option for those seeking a hearty and flavorful dish while adhering to a healthy diet. Whether enjoyed as a main course or as part of a balanced meal, this cut delivers essential nutrients like iron, zinc, and B vitamins, contributing to overall health and wellness.
