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All true steak lovers know that fat is what gives beef it’s amazing flavor. That’s why Ribeye Steak is our personal favorite when it’s steak for dinner. Perfect marbling and the perfect balance between protein and fat, nothing can beat the amazing taste, as you roll your eyes and enjoy every bite.
In fact, we love the taste so much, we regularly save the leftover fat and use it in our pastured eggs for breakfast. Try out Ribeye today, you won’t forget it.
Looking to entertain a dinner party? Check out our Prime Rib roast.
Nutrition Facts: Ribeye SteakÂ
| Amount per 100 grams |
| Calories 291 |
| % Daily Value* | |
|---|---|
| Total Fat 22g | 33% |
| Saturated fat 10g | 50% |
| Polyunsaturated fat 1g | |
| Monounsaturated fat 11g | |
| Trans fat 1.5g | |
| Cholesterol 80mg | 26% |
| Sodium 54mg | 2% |
| Potassium 260mg | 7% |
| Total Carbohydrate 0g | 0% |
| Dietary fiber 0g | 0% |
| Sugar 0g | |
| Protein 24g | 48% |
| Vitamin A | 0% | Vitamin C | 0% |
| Calcium | 1% | Iron | 12% |
| Vitamin D | 1% | Vitamin B-6 | 25% |
| Vitamin B-12 | 35% | Magnesium | 5% |
*Per cent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The front end of the Longissimus dorsi, from the Rib primal of the steer. The further towards the head of the steer you get, the more of the Spinalis muscle you’ll find in your steak—this is the cap of meat that wraps around the ourside end of the ribeye steak.
The Best Way to Cook It: Pan-frying on a cast iron pan, or grilling over a barbecue. Because its copious fat is prone to causing flare-ups, grilling can be a bit tricky. Have a lid ready, and stand by with the tongs in case you need to rapidly spring into action and retrieve them from the depths of a fireball. This is our favorite cut for pan-searing.
| Weight | N/A |
|---|---|
| Size | 200g, 300g, 350g, 400g, 500g |
| Dry-Aged? | Dry-Aged, Wet-Aged |
| Steak Quality | Premium, Standard, Super-Marbled |
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