Ingredient substitution guide
Best substitutes for steaks
Best swap for steaks: Ribeye, if no cut specified, ribeye is a standard choice.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Steaks?
The best swap for Steaks is Ribeye, if no cut specified, ribeye is a standard choice. Another option is Chicken Breasts, 1:1 by portion; pound to even thickness, adjust cook time. The table below also lists Portobello Mushrooms and Pork Tenderloin Steaks, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Ribeye | if no cut specified, ribeye is a standard choice |
| Chicken breasts | 1:1 by portion; pound to even thickness, adjust cook time How to use it: Cook to 165°F, not the 145°F that beef steak needs. |
| Portobello mushrooms | 1 large cap per steak; brush with oil, grill or pan-sear |
| Pork tenderloin steaks | slice thick; cook to 145F internal How to use it: Once it reaches 145°F, let it rest at least 3 minutes before slicing. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- USDA FSIS, Safe Minimum Internal Temperature Chart (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for steak