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Geography. The rib-eye steak comes from the rib area of a cow, located just behind the shoulder or chuck section. The area behind the ribs is known as the short loin, which is where T-bone and porterhouse steaks come from.
If one is not sure if a given steak is a ribeye, all one has to do is look for this muscle which runs along the outer edge of the steak. RE the eye, I believe the eye refers to the largest part of the ribeye, the round muscle which makes up the majority of the steak. But this may seem counter-intuitive, because if one trims off the other parts of the steak leaving only the eye, it's no longer a ribeye, because a ribeye steak must include the Spinalis muscle. The page seems to describe the ribeye steak and rib steak by simply referencing the bone.