What is the Difference Between a Calotte (I assume this should be [French] Coulotte and a "Ribeye Cap Steak?

Although I further elaborate below, this top image-especially the "Choice" side clearly shows rhe reasons why the Multifidus Dorsi,  Spinalis Dorsi and Longissimus dorsi muscles are often trimmed from around the Eye Fillet Entrecote steak. Both of the shown cuts  (prime or choice) also show the fillet CAP- if, one were to claim such actually exists. 

As stated in the title of this post, I believe Mr Lopez meant to write-it's Coulotte in French. There isn't much difference-REALLY, TRULY-except 1. That there can be no such thing as a Rib-eye  Cap"

2. A North American fabricated and named, Rib-eye comes from the front quarter (primal, rib) while a Coulotte comes from the hind quarter (primal, long Sir-Loin)  On the other hand, steak-loving cooks, and United States of the Americas based, aspiring, chefs, have a SECRET that they've only just started to “SHARE” with their customers. It's a so called Rib-eye Cap--calotte de boeuf-Is NOT the French name for this cut fabricated in the United States of the Americas{The calotte (plural calottes, French from Provençal calota or Italian callotta), is a skullcap worn by students at catholic universities in Belgium. It originates from the skullcap worn by the Papal Zouave regiment around 1860.}that highly fated, tallowed, not marbled, relatively tender (when compared with other mainly LOIN cuts), layer of meat wrapped around the Rib-eye(Longissimus Dorsi muscle), that’s starting to show up on the menus of “Innovative” Broiler Cooks around the United States of the Americas and even, to some extent, in Canada. With all the flavour of the Rib-eye(thinned out section of longissimus dorsi muscle that runs for pretty much the entire length of a beef carcass and main muscle of the strip-ped loin) and none of the tenderness- of a lacking in flavour tenderloin fillet, the very incorrectly named "Rib-eye cap"-another contradiction in terminology, indicative of the problems peoples of the United States of the Americas have in using the English language(functional illiteracy), is simply one of the thinned dorsi muscles that are thickest and tenderest in the HIND QUARTER SIR-loin Primal Cut.

Just as the tenderloin has been strip-ped from a strip loin(in that case, strictly for increased retail profit) the Mulfidus Dorsi and the spinalis Dorsi have been stripped- trimmed off- a boneless rib steak[In French, the word entrecôte (French pronunciation: ​[ɑ̃.tʁə.kot]) denotes the boneless rib cut of beef used for such steaks]; in this case to rid the entrecote-which is traditionally  considered of lower quality than steaks cut from SIR-LOIN of excessive(waste)tallow type fat and connective tissues.
This trimmed and shaped entrecote then, and only then; becomes the Rib-eye fillet or Premium/Prime(if cut fromprime grade beef)entrecote.

If one so insists, this tallowed, more than marbled, mostly hamburger scrap trimming from around the rib eye; CAN be used for dry-heat cooking methods like grilling, roasting and pan-broiling. The thin (undesirably so, as the thinness serves to toughen the meat if broiled) flat, oblong muscle can also be broiled/roasted in one piece, cut into individual fast fry/grilling strips (a steak is defined, by Oxford or Webster's dictionaries, as "a thick slice of meat"), or rolled, tied and cut into medallions. As it like a true fillet, is somewhat lacking in flavour but is not as tender; it's almost, ideal for a stuffed and rolled presentation-I however, would much prefer a much more flavourful, braised flank steak--or a nicely broiled, very flavourful, Coulotte.© Al (Alex-Alexander) D. Girvan. All rights reserved.

 Meet the Rib-eye Cap, the Tastiest Cut on the Cow--NOT.

'Ribeye cap, light of my life when there's fire in my grill. My steak, my soul. Rib-eye-cap. It's deckle, plain deckle, in the kitchen, sitting one foot four when trimmed. It's calotte in France. It's Butcher's Butter in the shop. It's spinalis dorsi in the anatomist's manual. But in my tongs, it is always rib-eye cap.'

J. Kenji López-Alt MANAGING CULINARY DIRECTOR