The rib eye steak, or ribeye, is a beef steak from a cow's rib section. When cut into steaks, the rib eye is one of the most popular (and flavorful) steaks on the market. Meat from the rib section is tender and fattier (the meat is said to be "marbled") than other parts of the cow. This extra fat makes rib eye steaks and roasts especially tender and flavorful.
The New York strip steak, is cut off of the back of the cow from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the New York strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters.