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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.
There is lot confusion on names. Butchers, markets, and restaurants often call them by different names. But essentially a ârib steakâ and âribeye steakâ are the same cut of beef. Ribeyes are boneless and rib steaks include the bone. Sometimes rib steaks are called âbone-in ribeyesâ, ârib chopsâ, and âcowboy steakâ.A âDelmonicoâ is a boneless ribeye that is pounded flat before cooking. Regardless, itâs love at first bite.ou guessed it. A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef. A multiple âprime rib roastâ is slow-roasted in the oven. When individually sliced between the ribs, it becomes a steak that is best when grilled or broiled.