🇪🇸 Spain · Close substitute
Chuletón
Bone-in tomahawk ribeye — the US cut closest to chuletón
Ribeye is the traditional name in United States. Elsewhere, butchers sell the same piece — or a close cousin — under a different name.
What to ask for
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Order one of these
Substitutes for Ribeye that can be delivered rather than hunted down at a counter.
🇺🇸 United States · Close substitute
Tomahawk steak
Grumpy Butcher tomahawk steak
🇺🇸 United States · Approximate
New York strip
Grumpy Butcher strip steaks
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United States
Prime ribclose substitute
The same muscle — the prime rib is the bone-in roast while the ribeye is the boneless steak cut from the same section; roasting on the bone imparts additional flavour.
Tomahawk steakclose substitute
The tomahawk is a ribeye with the full rib bone left intact; the meat is identical
New York stripapproximate
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.
Rib capapproximate
Anatomically attached — the rib cap is the spinalis dorsi muscle that sits on top of the longissimus dorsi (the main ribeye muscle). On a bone-in roast or whole ribeye it's part of the same cut; sold separately, it's the prized outer crescent removed from the eye.