How to Grill Ribeye Steak Without Adding Extra Calories
Juicy Ribeye Steak: Calories, Flavor, and How to Cook It Perfectly
Table of Contents
Introduction
There’s nothing quite like sinking your teeth into a perfectly cooked ribeye steak. Bursting with rich, buttery flavor and a melt-in-your-mouth texture, this cut is a carnivore’s dream. But if you’ve ever wondered, “How many calories are in a ribeye steak?”—you’re not alone! A juicy 8-ounce ribeye packs around 630–800 calories, but don’t let that number scare you. With its marbled fat and hearty protein, it’s a meal that satisfies both your taste buds and your hunger. Fun fact: The ribeye gets its name from the “eye” of meat nestled near the ribs, which is packed with flavor thanks to its generous marbling.
Compared to our popular Garlic Butter Sirloin recipe, the ribeye is richer and more indulgent—perfect for special occasions or when you’re craving a steakhouse-quality meal at home. Best of all, it’s surprisingly simple to cook. Whether you’re grilling for a summer BBQ or pan-searing for a cozy dinner, this guide will show you how to enjoy ribeye steak calories wisely. Let’s fire up that skillet!
What is Ribeye Steak?
Why is it called a ribeye? Picture this: A cow’s rib section has a tender, eye-shaped muscle that’s surrounded by rich marbling—the secret to its legendary juiciness. (Funny enough, it’s not named after a pirate’s treasure, though it is a goldmine of flavor!) As the saying goes, “The way to someone’s heart is through their stomach,” and this steak is proof.
But ribeye isn’t just for meat lovers. Even veggie fans might reconsider after one bite of its savory goodness. Ready to see why this cut reigns supreme? Grab your apron—it’s time to cook!
Why You’ll Love This Ribeye Steak
- Restaurant-Quality Flavor at Home: Skip the $50 steakhouse bill! A ribeye cooked in your kitchen rivals any chef’s version, especially when seasoned with just salt, pepper, and a hot skillet.
- Budget-Friendly Indulgence: Buying a ribeye from the butcher costs half the price of dining out. Plus, leftovers make killer steak sandwiches!
- Customizable Toppings: Drizzle with garlic herb butter, add a zesty chimichurri, or keep it classic with a sprinkle of flaky sea salt.
If you loved our Grilled Sirloin with Chimichurri, you’ll adore the ribeye’s richer texture. Ready to master this crowd-pleaser? Let’s get cooking!
How to Make Ribeye Steak
Quick Overview
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Total Time: 20 minutes (plus resting)
- Ease: Beginner-friendly, minimal ingredients
Key Ingredients
- 1 ribeye steak (1–1.5 inches thick, 8–12 oz)
- 1 tbsp olive oil or avocado oil (high smoke point for searing)
- Kosher salt and black pepper (the only seasonings you need!)
- 2 tbsp butter (optional, for basting)
- Fresh rosemary or thyme (optional, for aroma)
Step-by-Step Instructions
- Prep the Steak:
- Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
- Pat it dry with paper towels—this ensures a crispy crust!
- Generously season both sides with salt and pepper.
- Heat the Pan:
- Use a cast-iron skillet or heavy-bottomed pan.
- Add oil and heat over medium-high until it shimmers (about 2 minutes).
- Sear the Steak:
- Place the steak in the pan. It should sizzle loudly—if not, wait a bit longer.
- Cook for 4–5 minutes per side for medium-rare (135°F internal temperature).
- For extra flavor, add butter and herbs to the pan during the last 2 minutes. Tilt the pan and spoon the melted butter over the steak repeatedly.
- Rest and Serve:
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. This keeps the juices locked in.
- Slice against the grain for tender bites.
What to Serve With Ribeye Steak
Pair your ribeye with sides that balance its richness:
- Garlic Mashed Potatoes: Creamy and comforting.
- Roasted Asparagus: Tossed in olive oil and lemon zest.
- Arugula Salad: With shaved Parmesan and a light vinaigrette.
- Crusty Bread: To soak up any leftover juices.
Drink Pairings:
- Red Wine: A bold Cabernet Sauvignon or Malbec.
- Craft Beer: An IPA or stout complements the charred flavor.
Top Tips for Perfecting Ribeye Steak
- Trim Excess Fat: Reduce ribeye steak calories by slicing off thick edges of marbling before cooking.
- Invest in a Meat Thermometer: Aim for 130–135°F for medium-rare perfection.
- Reverse Sear for Thick Cuts: Bake at 275°F until the steak reaches 115°F, then sear for a crispy exterior.
- Use Leftovers Wisely: Chop cold ribeye for tacos, salads, or breakfast hash.
Storing and Reheating Tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days.
- Reheat: Warm in a skillet over low heat with a splash of beef broth to retain moisture.
- Freeze: Wrap tightly in plastic and foil. Freeze for up to 3 months. Thaw overnight in the fridge.
Ribeye Steak Calories: Balancing Indulgence and Health
Watching your calorie intake? Here’s how to enjoy ribeye guilt-free:
- Opt for Smaller Portions: A 6oz steak cuts calories by 25%.
- Choose Leaner Cuts: Ask your butcher for a “ribeye cap” (less marbling).
- Grill Instead of Pan-Sear: Let excess fat drip away on the grill grates.
Nutrition Breakdown (8oz Ribeye):
- Calories: 720
- Protein: 55g
- Fat: 55g
- Carbs: 0g
Frequently Asked Questions
Q: Can I eat ribeye on a keto diet?
A: Absolutely! Its high fat content fits keto macros. Pair with avocado or cauliflower mash.
Q: What’s the best way to reduce ribeye steak calories?
A: Trim visible fat, cook with minimal oil, and pair with low-calorie sides like steamed veggies.
Q: Is ribeye healthier than chicken breast?
A: It’s higher in calories and fat but offers more iron and B vitamins. Balance is key!
Final Thoughts
Ribeye steak is a celebration of flavor, and with these tips, you can enjoy it without guilt. Whether you’re tracking ribeye steak calories or just craving a hearty meal, this recipe delivers. Share your masterpiece with #SteakNight and tag us—we’d love to see your sizzle!
CTA: Ready to become a steak pro? Grab your skillet and tag us in your ribeye creation. Happy cooking! 🥩🔥
