These cuts are approximate equivalents — similar in character but with meaningful differences in preparation or exact cut.
Both are premium loin-adjacent steakhouse cuts suited to high-heat cooking, but ribeye has significantly more intramuscular fat and a richer flavour while strip is firmer and beefier.
| Country | New York strip | Ribeye |
|---|---|---|
| 🇺🇸United States | New York strip | Ribeye |
| 🇬🇧United Kingdom | Sirloin steak | Scotch fillet |
| 🇫🇷France | Contre-filet | Entrecôte |
| 🇪🇸Spain | Entrecot | Entrecot |
| 🇦🇷Argentina | Bife angosto | Ojo de bife |
| 🇲🇽Mexico | New York | Ribeye |
| 🇵🇹Portugal | Alcatra | Entrecosto |
| 🇧🇷Brazil | Bife de chorizo sem osso | Entrecôte |