Ribeye steaks are a popular choice for grilling because they contain fat marbling resulting in added flavor and tenderness. As a result of the flavor, it is ranked as the fifth best beef entree in the United States, according to Food Reference. Cut from the large end of the beef rib near the shoulder, a 5 oz. ribeye is a significant source of protein, vitamins and minerals.
Calories
One 5 oz. ribeye steak, broiled, with no fat trimmed, contains about 285 calories. The bulk of the calories is fat and protein, with the majority of the calories coming from fat.
Fat
The ribeye steak, by nature, is a fatty piece of meat. In a 5-oz. steak, there are approximately 15 g of total fat. This accounts for about 4 percent of the recommended daily value (DV) for fat. Of the 15 g of total fat, there are 5 g of saturated fat and 25 mg of cholesterol. A ribeye also contains trace amounts of monounsaturated fats, polyunsaturated fats, and omega-3 and omega-6 fatty acids. About 115 of total calories come from fat.
Protein
Ribeye steak is a significant source of protein. A ribeye has 8 g of protein for every ounce of steak. In a 5-oz. ribeye, there are 40 g of total protein, which is about 80 percent of the DV.
Carbohydrates
Ribeye steaks don't contain any carbohydrates or dietary fiber. Consider adding a side dish, such as fruit or vegetables, to supply a carbohydrate source for a balanced meal.
Vitamins and Minerals
Iron, selenium and zinc are the top minerals found in a 5 oz. ribeye steak, with 3 mg (15 percent DV), 47 mcg (65 percent DV) and 7.5 mg (50 percent DV) of each, respectively. Other vitamins and minerals present in a 5 oz. ribeye include magnesium, potassium, niacin and phosphorus.
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