Which Has More Calories, Filet Mignon or Ribeye? A Complete Nutritional Breakdown

November 22, 2025 •

4 min read

On average, a 3.5-ounce serving of trimmed ribeye steak can contain nearly 100 more calories than the same size serving of filet mignon. If you’re asking which has more calories, filet mignon or ribeye, the answer depends on where the cut comes from and its inherent fat content, or marbling.

Quick Summary

The nutritional difference between filet mignon and ribeye is mainly the fat content, with the fattier, more marbled ribeye containing more calories per serving than the leaner filet mignon.

Key Points

Calorie King: Ribeye consistently has more calories than filet mignon due to a higher fat content and significant marbling.
Lean vs. Fatty: Filet mignon is a leaner cut from the tenderloin, while ribeye comes from the rib area and is prized for its rich, marbled fat.
Flavor vs. Texture: The extra fat in a ribeye provides a more robust, intense flavor, whereas the filet mignon is prized for its exceptional tenderness.
Cooking Forgiveness: Ribeye’s higher fat makes it more forgiving to cook without drying out, while filet mignon is best cooked carefully to a perfect medium-rare.
Healthier Option: For those monitoring fat intake, filet mignon is the leaner and lower-calorie choice among these two premium cuts.
Portion Matters: Regardless of the cut, the final calorie count is heavily influenced by portion size and cooking methods, such as adding butter.

Understanding the Nutritional Difference

When comparing filet mignon and ribeye, the core difference in calorie content boils down to one factor: fat. Filet mignon is a cut from the tenderloin, a long, thin muscle that sees very little use. As a result, it is incredibly lean and has minimal fat marbling, making it the most tender but also the most calorie-conscious option among premium steaks. Ribeye, on the other hand, comes from the rib section and is known for its rich, extensive marbling. This intramuscular fat gives the ribeye its signature robust flavor and juicy texture but also contributes significantly to its higher calorie count.

The Role of Marbling

Marbling is the term for the white flecks of fat that run through the lean muscle of a cut of beef. When heated, this fat melts and infuses the meat, giving it moisture and flavor. While marbling is a prized characteristic among steak connoisseurs, more marbling means more calories. A ribeye's generous fat content means a more intense, beefy flavor profile compared to the delicate, mild flavor of a filet mignon. This trade-off between flavor and leanness is the main decision point for many diners.

Head-to-Head: Filet Mignon vs. Ribeye Nutrition

To put the difference into perspective, let's compare the average nutritional information for a standard 3.5-ounce (100g) cooked and trimmed serving of each steak based on USDA data. Keep in mind that exact values can vary based on the grade of beef and the amount of fat trimmed.


Nutrient	Filet Mignon (Tenderloin Steak)	Ribeye Steak
Calories	~185-227 kcal	~270-291 kcal
Total Fat	~7-10g	~20-22g
Saturated Fat	~4g	~9-10g
Protein	~22-26g	~23-24g
Carbohydrates	0g	0g

Other Nutritional Considerations

While the calorie and fat differences are the most dramatic, both cuts of steak are excellent sources of key nutrients. Here's a quick look at what else they offer:

Protein: Both steaks are packed with high-quality protein, crucial for muscle repair and satiety. Filet mignon typically has a slightly higher protein-to-fat ratio.
Vitamins: Both contain a wide variety of B vitamins, including B12, which is essential for nerve function and energy production.
Minerals: Steaks are great sources of iron and zinc, which play roles in oxygen transport and immune function. The exact mineral content is similar between the two cuts.

Choosing the Right Steak for Your Plate

Your decision between filet mignon and ribeye should be based on your personal priorities for flavor, texture, and dietary needs. Here are some points to consider:

Flavor and Texture

For those who crave a rich, intense, and beefy flavor, the ribeye is the clear winner. The high fat content renders during cooking, creating a juicy and deeply savory experience. In contrast, the filet mignon offers a more delicate, mild flavor that is often complemented by sauces or other seasonings to enhance its appeal. For texture, no steak surpasses the buttery, tender quality of a perfectly cooked filet mignon.

Cooking Methods and Techniques

The leanness of the filet mignon makes it prone to drying out if overcooked. This is why it is often recommended to cook it to a rare or medium-rare temperature and to use high-heat searing methods. Some chefs wrap filet mignon in bacon to add moisture and flavor. Ribeye's higher fat content makes it more forgiving to cook, as the fat keeps the meat moist even at higher temperatures. It is a fantastic cut for grilling, pan-searing, and reverse-searing.

Dietary and Health Goals

If you are on a low-fat or low-calorie diet, filet mignon is the better choice. It allows you to enjoy a premium steak experience with less of the saturated fat found in a ribeye. However, both steaks can fit into a balanced diet when consumed in moderation. Portion control is key—a 3-ounce serving is typically recommended by the USDA. For a healthier preparation, opt for grilling or broiling to allow fat to drip away, and use minimal added oils or butter. Grass-fed beef, available for both cuts, often has a more favorable omega-3 to omega-6 fatty acid ratio, though it may be pricier.

Conclusion

Ultimately, the question of which has more calories, filet mignon or ribeye, has a simple answer: ribeye. Its higher calorie count is a direct result of the extensive fat marbling that gives it a rich flavor and juicy texture. Filet mignon offers a leaner, lower-calorie, and more tender experience. Your personal preference for flavor intensity versus leanness, coupled with your dietary goals, should guide your choice. Both are exceptional cuts of beef with valuable nutritional content, but they cater to different tastes and health considerations.

For more detailed nutritional information on different cuts of beef, you can consult reliable sources like the USDA's FoodData Central.

Frequently Asked Questions

Ribeye steak has a higher calorie count primarily because of its higher fat content. The cut comes from the rib section and is known for its extensive marbling—the intramuscular fat that contributes to both flavor and calories.

Yes, filet mignon is considered one of the healthier steak options. It is a lean cut with significantly less fat and fewer calories than other premium steaks like ribeye, making it a good choice for those watching their fat intake.

The calorie difference can be substantial. For a 3.5-ounce serving, a trimmed ribeye can have almost 100 more calories than a similarly sized filet mignon. The exact amount depends on the grade of beef, the trim, and the cooking method.

Yes, how you cook your steak greatly impacts its final calorie count. Cooking methods that add fat, like pan-frying in butter, will increase calories. Grilling or broiling allows excess fat to drip away, which can help reduce the overall calorie total.

Filet mignon is renowned for being the most tender cut of steak. It comes from the tenderloin, a muscle that does very little work. The lack of connective tissue results in its signature buttery, melt-in-your-mouth texture.

Ribeye steak is generally considered to be more flavorful. Its rich flavor comes from the higher fat content and extensive marbling, which renders down during cooking and bastes the meat from the inside.

Your choice depends on your dietary goals. If you prioritize a lower-calorie, lower-fat meal, opt for filet mignon. If you want a more robust, flavorful, and indulgent experience and are not as concerned about calories, ribeye is the better choice.