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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.
The rib eye is cut from ribs six through twelve on the cow, between the loin and the shoulder. If youâre getting more than one bone in your rib eye, this cut becomes a rib roast â you know, those fancy showstoppers you see at holiday parties that cook for hours and hours and leave the host(ess) frazzled and sweaty.obody wants that. The rib eye also has more connective tissue than other steaks, especially as it gets higher up toward the shoulder, and those tissues also need time to render and break down. A 1 1/2-inch steak should cook for about 5 minutes on each side in a hot skillet or grill.