Ribeye vs Top Sirloin
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Beef (Ribeye, Raw) vs Beef (Top Sirloin Steak, Raw): nutrition per 100 g
| Per 100 g | Beef (Ribeye, Raw) | Beef (Top Sirloin Steak, Raw) |
|---|---|---|
| Calories | 254 kcal | 140 kcal |
| Protein | 18.7 g | 22 g |
| Carbohydrate | 0 g | 0.2 g |
| Fat | 20 g | 5.7 g |
| Fibre | 0 g | 0 g |
| Allergens | None listed | None listed |
Vitamins and minerals per 100 g
| Nutrient | Beef (Ribeye, Raw) | Beef (Top Sirloin Steak, Raw) |
|---|---|---|
| Calcium, Ca | 4.17 mg | 3.7 mg |
| Copper, Cu | 0.04 mg | 0.07 mg |
| Iron, Fe | 1.64 mg | 2.22 mg |
| Magnesium, Mg | 16.68 mg | 22.08 mg |
| Manganese, Mn | 0 mg | 0 mg |
| Phosphorus, P | 149.7 mg | 193.1 mg |
| Potassium, K | 288 mg | 349.4 mg |
| Sodium, Na | 42.54 mg | 42.85 mg |
| Zinc, Zn | 4.06 mg | 3.45 mg |
Beef (Ribeye, Raw) is higher in fat. Beef (Top Sirloin Steak, Raw) is higher in protein, and the leaner, lower-calorie choice. That makes Beef (Ribeye, Raw) more relevant when you want a richer, higher-fat option, and Beef (Top Sirloin Steak, Raw) when you want protein for fullness or recovery.
Full nutrition facts: Beef (Ribeye, Raw) · Beef (Top Sirloin Steak, Raw)
Bottom line
Per 100 g, Beef (Ribeye, Raw) provides 254 kcal, 18.7 g protein and 20 g fat; Beef (Top Sirloin Steak, Raw) provides 140 kcal, 22 g protein and 5.7 g fat.
That is a difference of 114 kcal and 14.3 g of fat per 100 g, before anything is added in the pan.
Ribeye is marbled through the muscle, which is the whole reason it tastes the way it does under high heat. Sirloin is the leaner steak and needs a shorter, hotter sear and a rest; taken past medium it turns firm. Both are whole cuts, so 145°F plus a three-minute rest is the safe finish.
In short: for protein per calorie, top sirloin. If that is not the deciding factor, pick by the dish, the price and how you plan to cook it.
Want a different pair? Use the food comparison tool to compare any two foods from the same category.
Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.