The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin. Wikipedia

T-bone or Porterhouse is a “T-shaped” steak that actually contains two steaks: the bigger size is the strip stake and the smaller size is a piece of the tenderloin. They’re cut from the short loin and are always sold on the bone.

The major difference between a T-bone and a porterhouse is that the latter is generally cut from the back of the loin, and it contains a larger portion of filet mignon.

The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles. Wikipedia

The rib eye comes boneless or with the rib bone still attached (in which case it's frequently known as a cowboy steak). And while the bone might make it harder to navigate your knife and fork, gnawing …

A hanger steak, also known as butcher's steak, is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 450 to 675 grams (1 to 1 1⁄2 pounds). This cut is taken from the plate, which is the upper belly of the animal. In the past it was sometimes known as "butcher's steak", because butchers would often keep it for themselves rather than offer it for sale. The …