Cowboy steak. The most tender part of the fine rib. The part from which this steak is cut is the extension of the thin loin. The meat is buttery tender and sometimes has a small edge of fat. For the cowboy steak, the rib is not cut from the meat. When the bone is removed, you are left with the rib-eye.
Bone-in Ribeye (a ribeye steak with the bone still attached)
about 1 kg