Does rib steak have a lot of fat?

January 9, 2026 •

3 min read

A standard 3.5-ounce serving of ribeye steak contains approximately 22 grams of fat, a high amount that greatly influences its flavor and tenderness. So, does rib steak have a lot of fat? The answer is yes, and it is a key characteristic of the cut.

Quick Summary

Rib steak is prized for its high fat content, specifically the intramuscular fat known as marbling, which creates a rich, juicy, and tender eating experience.

Key Points

High Fat Content: Rib steak is a fatty cut, prized for its extensive marbling (intramuscular fat) that provides richness and tenderness.
Flavor is in the Fat: As the steak cooks, the marbling melts and bastes the meat, infusing it with flavor and ensuring a juicy result.
Ribeye vs. Rib Steak: A rib steak is a bone-in ribeye, with the bone potentially contributing to more flavor during cooking.
Grading Matters: The USDA grade, like Prime or Choice, directly correlates with the amount of marbling and, therefore, the fat content.
Healthy Fats and Moderation: While high in saturated fat, ribeye also contains monounsaturated and polyunsaturated fats. Portion control and healthy cooking methods are key.
Cooking Methods Affect Fat: Grilling or broiling can help reduce the final fat content by allowing excess fat to drip away.
A Delicacy, Not a Staple: The high fat and calorie density mean rib steak is best enjoyed as an occasional, flavorful indulgence rather than a daily staple.

The Science Behind Rib Steak's High Fat Content

Yes, a rib steak has a considerable amount of fat, which is the primary reason for its desirable flavor and juicy texture. This fat is predominantly found as marbling, which refers to the white streaks of intramuscular fat distributed throughout the muscle tissue. As the steak cooks, this marbling melts, essentially basting the meat from the inside out. The result is a flavorful, succulent, and tender bite that is highly sought after by steak enthusiasts. The rib primal, from which the rib steak is cut, is located in an area of the cow that sees less movement, allowing for more of this desirable fat accumulation. The fat layer separating the main 'eye' muscle (the longissimus dorsi) and the cap (spinalis dorsi) is another hallmark of this cut.

Rib Steak vs. Ribeye Steak: Unpacking the Differences

While the terms 'rib steak' and 'ribeye' are often used interchangeably, there is a technical distinction. A rib steak is a bone-in cut from the rib primal, while a ribeye is the boneless version of the same cut. Both possess the rich marbling characteristic of the rib section, but some connoisseurs believe the bone-in version provides additional flavor during cooking. Cooking with the bone in can also affect heat distribution, requiring slight adjustments to achieve the perfect doneness.

Comparison Table: Ribeye vs. Other Cuts

To put the rib steak's fat content into perspective, here's a comparison with other popular beef cuts. Nutritional values can vary based on factors like trim and cooking method, but this general overview highlights key differences.


Feature	Ribeye Steak	Filet Mignon	New York Strip	Top Sirloin
Fat Content	High marbling and fat cap	Very low fat, very lean	Less marbling than ribeye, fat cap on side	Leaner than ribeye and strip steak
Flavor Profile	Rich, buttery, and intense beef flavor	Milder, more subtle flavor	Bold, classic beef flavor	Beefy, but less rich
Tenderness	Extremely tender due to marbling	Most tender cut available	Tender with a pleasant chew	Less tender than ribeye or filet
Cost	Typically higher priced	Premium pricing	Mid-to-high range	More affordable

The Role of Grading in Rib Steak Fat Content

The amount and quality of fat in a rib steak are directly tied to its USDA grade. The grading system measures the degree of marbling, and a higher grade signifies more fat distributed throughout the meat. USDA Prime, for example, represents the top 3% of American beef and features abundant marbling. A USDA Choice cut has less marbling than Prime but is still a high-quality product. At the pinnacle of marbling is Wagyu beef, with an exceptionally high fat-to-meat ratio that melts at a lower temperature for an intensely rich and buttery experience. For more information on beef grading, visit the USDA website.

Health Considerations and How to Cook for Less Fat

While the fat in rib steak is responsible for its flavor, it also contributes to its high calorie and saturated fat content. However, beef fat also contains monounsaturated and polyunsaturated fats, which are considered healthier. The key is moderation and choosing the right cooking method. Healthier cooking methods can manage the fat content of a rib steak:

Grilling: Grilling allows excess fat to drip away, reducing the final fat and calorie count.
Broiling: Similar to grilling, broiling cooks the steak under high heat, allowing fat to render and drip off.
Pan-Searing (with moderation): A non-stick pan and a small amount of healthy oil can be used to pan-sear, locking in juices without adding too much extra fat. For a healthier approach, you can also trim some of the larger fat deposits before cooking.

Conclusion: A Flavorful Indulgence in Moderation

In conclusion, a rib steak, or boneless ribeye, is undeniably a fatty cut of beef, and this is precisely why it is so beloved. The plentiful marbling gives it a rich, buttery flavor and a supremely tender texture that is unmatched by leaner cuts. While the higher fat content requires mindful consumption, it is not inherently unhealthy when enjoyed in moderation as part of a balanced diet. By understanding the role of fat and choosing appropriate cooking methods, you can fully appreciate the unique characteristics that make rib steak a culinary masterpiece.

Frequently Asked Questions

A rib steak is a bone-in cut from the rib primal, while a ribeye is the boneless version of the same cut. They come from the same part of the cow and share the same rich marbling.

Rib steak is cut from the rib primal, a section of the cow that is not heavily worked. This allows for greater fat accumulation, both as intramuscular marbling and in larger deposits, which contributes to its tenderness and flavor.

Marbling refers to the visible white streaks of intramuscular fat distributed throughout the muscle tissue of the beef. It is the key to the steak's juicy, rich flavor and tender texture.

Rib steak has a higher fat content than leaner cuts like top sirloin, but typically more marbling than a New York strip. It is significantly fattier than a filet mignon, which is known for being extremely lean.

Ribeye fat contains both saturated and unsaturated fats. While it should be consumed in moderation due to high saturated fat, it also has beneficial monounsaturated and polyunsaturated fats.

Yes, cooking methods like grilling or broiling allow some of the excess fat to drip away during the cooking process. Trimming some of the larger fat pieces before cooking can also help.

Yes, the USDA grade is based on the degree of marbling. USDA Prime cuts have the highest amount of marbling and fat, while lower grades like Select have less.