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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.
Kondor83/iStock/Getty Images. Location of the Cuts. The rib eye and Delmonico steaks are each cut from different areas of the cow, although the areas are in close proximity to each other. The rib eye, as its name suggests, is cut from the rib section of a cow, specifically the Longissimus dorsi muscle.