Cooked Ribeye steak stores around 24.6 g of protein for every 100 grams. That is USDA choice quality that most stores of food offer. I hoped that the regular quality has less protein even so it does have: about 23 g for 100 g, because the extra marbling lowers the lean part.

The prime quality reaches almost 26 grams. That is a real difference for the same slice.

Ribeye Steak Protein and Cooking Tips

A typical ribeye steak in a restaurant weighs 8 to 12 ounces cooked, what matches to around 56 to 84 grams of protein in one serving. For 8-ounce parts? It is 227 grams with almost 558 calories and 56 g of protein.

Bone-in steak fools folks (remove around 17 % for teh bone), like this a 16-ounce bone-in steak delivers only maybe 13 ounces of real meat.

Raw Ribeye steak seems thinner on paper with 18.6 g of protein for 100 g, but after cooking (when you lose 25 to 30 % of the weight), the protein builds up. From my tests, 340 g of raw rib steak shrinks too around 245 g cooked and gives about 60 g of protein. The numbers match.

Ribeye  steak comes from the rib part of the cow. Exactly, one cuts it from the rib roll, also known as the regular rib roast. This part of the cow sits beside the spine, a bit under the shoulder blades.

The ribeye area matters because of its good marbling and rich flavor. Rib steak consists mostly from the longissimus dorsi muscle, but also includes the complexus and spinalis muscles. In Australia and New Zealand, this cut is called Scottish round.

The lines of fat marble that run through the meat give rib steak its unique character. This fat melts during cooking and fills the steak with juice and deep taste. It is best to cook ribeye steak to medium-rare or medium grade, because like this the fat melts well in the meat.

Ribeye steak is fatter than sirloin, which is lean with its own special flavor. Fat matches to taste when dealing about steak.

Choose steak with nice, even marbling for the best results. Rib steak with big thick fat spots commonly do not worth the price, because the usable meat is less than it seems. One usually cuts steak to one inch or one and half inch thick.

One-inch steak weighs around twelve ounces, while one-and-half-inch reach almost sixteen ounces. Bone-in rib steak of thirty to thirty-two ounces works great for two folks sharing, or three if you add several side dishes.

The rough surface of rib steak absorbs salt, pepper and rubs more well than other steak. A little amount of garlic goes far on ribeye steak. Add heavy butter or melted butter on top, while the steak rests, to raise it to new height.

Leave the steak to rest after cooking, that is key.

Cooking in a cast iron pan on the grill keeps the melting fat and taste close with the meat, instead of it dripping through the grate. Very warm grill works well with simple salt and pepper spice. For one-inch steak, around four minutes on one side and five on the other delivers medium-rare result with a pink center.

One-inch steak needs around eight minutes total for medium-rare grade.

Ribeye steak fits various cooking methods, what makes it good for anyone that still learns to cook. A three-ounce serving of broiled rib steak stores around 199 calories, about 10.8 g of fat, no carbohydrates and 23.8 g of protein. It gives also zinc, vitamin B6, B12 and iron.

One can grill ribeye steak, fry in a pan oreven braise with broth, vegetables and spices for something new.