How many calories are in an ounce of ribeye?
One ounce of cooked ribeye carries 74 calories, and the steak it came off runs 260 calories per 100 g. That is 7.1 g of protein and 5.0 g of fat per ounce. A regular 240 g restaurant steak, eaten the way it lands on the plate, comes to 624.
You'd need to walk about 15 minutes to burn the 74 calories in one ounce of cooked ribeye (28.4 g).
How long does it take to burn off 74 kcal of ribeye calories per ounce?
One ounce of cooked ribeye (28.4 g) is 74 kcal. Enter your weight and the amount you ate to see how long it takes you to burn that off:
lb
| Activity | Time to burn 74 kcal |
|---|---|
| Walking, brisk | 15 min |
| Cycling, moderate | 9 min |
| Swimming, moderate | 11 min |
| Jogging | 9 min |
| Weight training, moderate | 16 min |
Times are for a 155 lb adult at a steady pace; change the weight to see yours. The amount is set to the portion in the text (28.4 g); change it to what you actually ate. BodyPal works this out from your steps automatically.
On this page
- Ribeye quick facts
- Steak sizes from one ounce to a 16 oz plate
- Which part of the ribeye you eat
- Raw weight versus cooked weight
- Saturated fat and sodium are the rows to watch
- How does ribeye compare to other steaks?
- Most popular ribeye steak brands
- FAQ
Ribeye quick facts
The row behind every number here is FNDDS 2705828, "Beef, steak, ribeye, NS as to fat eaten". It describes a cooked ribeye eaten the ordinary way: some of the fat rim goes, some stays. That is the steak in front of you at a steakhouse or off your own grill, seasoned, with a little of the fat cut away on the plate.
The other USDA ribeye records are not wrong, they are just describing different eating. The lean-only and lean-and-fat rows bracket this one from both sides, and the SR Legacy entries are trimmed to zero inches of fat and cooked without salt, which is a lab preparation more than a dinner. The difference is the trimming and the seasoning, not the database.
| Nutrient | Per 100 g | Per 1 oz cooked (28.4 g) | % Daily Value |
|---|---|---|---|
| Calories | 260 | 74 | — |
| Total fat | 17.73 g | 5.0 g | 6% |
| Saturated fat | 7.7 g | 2.2 g | 11% |
| Carbohydrate | 0 g | 0 g | 0% |
| Dietary fiber | 0 g | 0 g | 0% |
| Total sugars | 0 g | 0 g | — |
| Protein | 24.99 g | 7.1 g | 14% |
| Sodium | 362 mg | 103 mg | 4% |
| Cholesterol | 79 mg | 22 mg | 7% |
| Potassium | 270 mg | 77 mg | 2% |
% Daily Value is based on a 2,000-calorie diet.
Verified nutrition data
Numbers on this page come from USDA FoodData Central, the U.S. Department of Agriculture’s food composition database, and from manufacturer labels where a branded product is named. Last verified September 2026. How we verify our data →
There is no added sugars row and no trans fat row on this page because the FNDDS release does not publish either for this record. Plain beef with no breading and no marinade has no added sugar to declare anyway, so nothing useful is lost. Carbohydrate, fiber and sugars are all flat zero, which makes ribeye one of the few foods where the calorie math is only fat and protein.
Steak sizes from one ounce to a 16 oz plate
| Serving | Weight | Calories |
|---|---|---|
| 1 oz cooked | 28.4 g | 74 kcal |
| One piece or slice, any size | 30 g | 78 kcal |
| One thin steak | 180 g | 468 kcal |
| One regular steak | 240 g | 624 kcal |
| One thick steak | 360 g | 936 kcal |
| Per 100 g | 100 g | 260 kcal |
The thin, regular and thick steaks are USDA household portions, and they are generous by design: 360 g of beef is a serious plate. The single ounce is our own arithmetic from the USDA 100 g figure rather than a USDA serving, but it is the unit menus and butcher counters actually use, so it is worth having in your head.
Menu sizes work out like this, all scaled from the same 260 calories per 100 g: an 8 oz ribeye is 227 g and 591 calories, a 12 oz is 341 g and 886 calories, and a 16 oz is 454 g and 1,181 calories. Those three are our arithmetic too, not USDA servings. One more trap comes off the bone-in cuts. A tomahawk sold as 32 oz is priced and weighed with the bone in, and you do not eat the bone, so log what comes off it rather than what the menu called it.
Which part of the ribeye you eat
| Version | Per 100 g | Serving | Calories |
|---|---|---|---|
| Ribeye, lean only eaten | 230 kcal | 1 oz cooked, 28.4 g | 65 kcal |
| Ribeye, eaten as served | 260 kcal | 1 oz cooked, 28.4 g | 74 kcal |
| Ribeye, lean and fat eaten | 289 kcal | 1 oz cooked, 28.4 g | 82 kcal |
| Ribeye filet, grilled, trimmed | 199 kcal | 1 oz cooked, 28.4 g | 56 kcal |
| Ribeye cap steak, grilled | 246 kcal | 1 oz cooked, 28.4 g | 70 kcal |
| Bison ribeye, broiled | 177 kcal | 1 oz cooked, 28.4 g | 50 kcal |
Read that top to bottom and the fat rim is doing more work than the grill ever does. Over a regular 240 g steak, eating lean only comes to 552 calories and eating every scrap of fat comes to 694. That is a 142-calorie swing decided entirely by what you leave on the plate, with no change to the cut, the size or the cooking.
The trimmed filet row is the outlier at 199 calories per 100 g. It is a lean center cut with the fat pared to zero inches, closer to a tenderloin in behavior than to the marbled steak most people mean by ribeye. The cap steak, the spinalis muscle everyone fights over, lands at 246 per 100 g in its lean-only record, which is lower than the as-eaten ribeye only because USDA trimmed it first. Bison ribeye is the genuinely lighter animal: 50 calories an ounce, a third less than beef, with the same zero carbohydrate.
Raw weight versus cooked weight
This is where most ribeye logs go wrong. USDA's own yield figure for beef steak is 20 g of cooked meat from one raw ounce, so a raw ounce lands at about 52 calories once the water and some fat are gone. The ounce on a menu is almost always the raw cut weight, while the ounce you weigh at home after resting is cooked weight, and they are not the same food.
Raw ribeye has its own record: choice boneless ribeye at 254 calories per 100 g, so a 4 oz raw steak of 113 g is 287 calories. Cooked, the same beef reads 260 per 100 g. The per-gram density barely moves, six calories in 100 g, but the weight drops by roughly 30%. Pick one convention and stay with it. Weighing cooked is easier to repeat, since resting time and doneness change the finished weight less than they change your patience.
Saturated fat and sodium are the rows to watch
A regular 240 g ribeye brings 60.0 g of protein, 120% of the FDA Daily Value in one item, which is the honest reason steak keeps people full for hours. The cost sits two rows down: 18.5 g of saturated fat, 92% of the Daily Value, before any butter hits the top. The Dietary Guidelines for Americans put the saturated fat target under 10% of daily calories, so a full ribeye uses most of that allowance by itself. Choosing the lean-only version drops it to 13.9 g and takes 72 calories off at the same time.
Sodium is the row nobody expects. The as-eaten row carries 362 mg per 100 g, or 869 mg in a 240 g steak, 38% of the Daily Value. Beef itself has almost none of that: the trimmed SR Legacy filet, cooked without salt, holds 56 mg per 100 g. The gap is seasoning, plain and simple. If you are watching sodium, that is 700-odd milligrams you control with your own hand at the grill, unlike the cholesterol at 190 mg per steak, which comes with the meat. Ribeye also sits squarely in the MyPlate protein foods group, where lean cuts are the recommended default and the fatty ones are the occasional pick.
How does ribeye compare to other steaks?
| Steak | Per 100 g | US serving | Calories |
|---|---|---|---|
| Ribeye, as eaten | 260 kcal | 1 oz cooked, 28.4 g | 74 kcal |
| Strip steak, as eaten | 239 kcal | 1 oz cooked, 28.4 g | 68 kcal |
| T-bone, lean only eaten | 230 kcal | 1 oz cooked, 28.4 g | 65 kcal |
| Chuck steak | 225 kcal | 1 oz cooked, 28.4 g | 64 kcal |
Our take: ribeye is the heaviest of these four per 100 g, but the spread is smaller than steak arguments suggest. Ten calories an ounce separate ribeye from chuck, which over an 8 oz dinner is 591 against 511, an 80-calorie difference you could erase by skipping two bites. If you want the cut and you are watching the day's total, order the size down rather than the cut down: an 8 oz ribeye beats a 12 oz strip by more than 200 calories. If saturated fat is the number you track, trim the rim and the ribeye behaves like the leaner cuts on this table.
Most popular ribeye steak brands in the United States
Ranked by how widely each product appears among foods sold in the United States, from the BodyPal food database of over 3.3 million products. Calories are the figures printed on each Nutrition Facts label, checked against USDA FoodData Central.
| Product | Calories (per 100 g) |
|---|---|
| SunFed Ranch Ribeye Steak | 205 cal |
| Stony Fork Farms Beef Ribeye Steak | 125 cal |
| Laura's Lean Beef Ribeye Steak | 161 cal |
| Heritage Premium Beef Finely Sliced Ribeye Steak | 186 cal |
| Marketside Butcher Beef Ribeye Steak | 142 cal |
| Simple Truth Angus Beef Ribeye Steak | 250 cal |
Brand popularity: BodyPal food database. Nutrition: manufacturer labels / USDA FoodData Central.
Ribeye FAQs
How many calories are in 1 oz of ribeye?
74 calories in 1 oz of cooked ribeye, which is 28.4 g on the scale. That ounce brings 7.1 g of protein, 5.0 g of fat and 103 mg of sodium. The figure comes from the USDA row for ribeye eaten as served, fat rim and all.
How many calories are in an 8 oz ribeye?
591 calories in an 8 oz cooked ribeye, or 227 g. That is our own arithmetic from the USDA 100 g figure of 260 calories, not a USDA serving. Menu ounces are usually raw weight, so an 8 oz steak on the menu weighs less once it is cooked.
How many calories are in a 12 oz ribeye steak?
886 calories in a 12 oz cooked ribeye, about 341 g. It carries roughly 85 g of protein and 26 g of saturated fat, which is 131% of the FDA Daily Value in one sitting. Scaled from the USDA 100 g row rather than taken from a USDA serving.
How many calories are in a 16 oz ribeye?
1,181 calories in a 16 oz cooked ribeye, around 454 g, plus about 1,643 mg of sodium, or 71% of the Daily Value. Very few people finish one alone. Splitting it in half puts each side near 591 calories, the same as an 8 oz steak.
How much protein is in an ounce of ribeye?
7.1 g of protein per ounce of cooked ribeye, or 24.99 g per 100 g. Eight ounces gets you about 57 g, more than the 50 g Daily Value for protein from a single steak. Trimming to lean only nudges it up to 7.5 g per ounce, since fat gives way to muscle.
Is ribeye measured raw or cooked?
Cooked, in the USDA row used here: 74 calories per ounce is cooked weight. Raw is a separate record, choice ribeye at 254 calories per 100 g, so a 4 oz raw steak of 113 g is 287 calories and will weigh about 30% less after grilling. Weigh after cooking when you can.
How much fat does trimming a ribeye actually save?
About 72 calories per 240 g steak. Eating the ribeye lean only is 552 calories against 624 when it is eaten as served, and 694 if you clear the fatty rim too. Fat drops from 42.6 g to 33.2 g, and saturated fat from 18.5 g to 13.9 g.
Does grilling change the calories in a ribeye?
Barely. USDA lists raw choice ribeye at 254 calories per 100 g and cooked ribeye at 260, a six-calorie gap per 100 g. Grilling adds nothing if no oil goes on the grate. It drives out water and drips some fat, so the steak weighs less while the density stays close.
Similar foods
- Beef — 223 cal for 3 oz cooked
- New York Strip — 449 cal per 6 oz steak
- Pizza — 317 cal per slice
- Ribs — 267 cal for 3 ribs
- Caesar Chicken Wrap — 643 cal per wrap
- Pork Shoulder — 229 cal per 3 oz
Count it without the math
Point the camera at the plate and BodyPal counts the steak for you, fat rim included.
