Tenderloin vs Ribeye
Compared on one consistent basis: per 100 g, from USDA data behind each food page.
Beef (Tenderloin Steak, Raw) vs Beef (Ribeye, Raw): nutrition per 100 g
| Per 100 g | Beef (Tenderloin Steak, Raw) | Beef (Ribeye, Raw) |
|---|---|---|
| Calories | 143 kcal | 254 kcal |
| Protein | 21.1 g | 18.7 g |
| Carbohydrate | 0.2 g | 0 g |
| Fat | 6.5 g | 20 g |
| Fibre | 0 g | 0 g |
| Allergens | None listed | None listed |
Vitamins and minerals per 100 g
| Nutrient | Beef (Tenderloin Steak, Raw) | Beef (Ribeye, Raw) |
|---|---|---|
| Calcium, Ca | 4.09 mg | 4.17 mg |
| Copper, Cu | 0.1 mg | 0.04 mg |
| Iron, Fe | 2.53 mg | 1.64 mg |
| Magnesium, Mg | 21.98 mg | 16.68 mg |
| Manganese, Mn | 0 mg | 0 mg |
| Phosphorus, P | 189.7 mg | 149.7 mg |
| Potassium, K | 344.7 mg | 288 mg |
| Sodium, Na | 44.85 mg | 42.54 mg |
| Zinc, Zn | 3.23 mg | 4.06 mg |
Beef (Tenderloin Steak, Raw) is higher in protein, and the leaner, lower-calorie choice. Beef (Ribeye, Raw) is higher in fat. That makes Beef (Tenderloin Steak, Raw) more relevant when you want protein for fullness or recovery, and Beef (Ribeye, Raw) when you want a richer, higher-fat option.
Full nutrition facts: Beef (Tenderloin Steak, Raw) · Beef (Ribeye, Raw)
Bottom line
Per 100 g, Beef (Tenderloin Steak, Raw) provides 143 kcal, 21.1 g protein and 6.5 g fat; Beef (Ribeye, Raw) provides 254 kcal, 18.7 g protein and 20 g fat.
That is a difference of 111 kcal and 13.5 g of fat per 100 g, before anything is added in the pan.
Tenderloin is prized for texture, not flavour: it is the least worked muscle on the animal, so it is soft but mild. Ribeye brings the fat and with it the taste. If you plan to serve a sauce, tenderloin gives it room; if the steak is the point, ribeye carries itself.
In short: for protein per calorie, tenderloin. 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.