It's really difficult for me to directly compare. Primarily because I think of a ribeye as two completely different cuts that come joined together. The deckle/cap/callotte has a completely different nature than the other part that I call 'the eye'. To me, the eye is like an inferior filet, or more like sirloin, or Manhattan steak (basically a New York strip cut in half and trimmed of fat). They need totally different cooking in a traditional sense and in a perfect world, I would always buy a ribeye roast, cut the eye out, and roll up the cap to cut steaks out of.
The chuckeye shares more character with the deckle/callotte/cap than with the eye. My traditional way of cooking both is to pan sear each side at a really high heat and then turn the heat down to almost off for and extended period - maybe 15-20 minutes (during which time I'm adding butter, garlic and mushrooms). With a ribeye, this results in OMG deckle and overcooked eye. With a chuckeye, the flavor of the deckle is there, but it hasn't broken down as much so there's some stringiness. But, for the price, quite acceptable.
