Yes, you literally said you buy the whole loin and cut steaks from it. All red meat, even the cheapest of the cheap, has been aged for some length of time before it was made available for sale, unless you slaughtered the animal yourself without knowing how to age it, for some reason. Meats that are aged longer are more expensive, but steak that hasn’t been aged at all borders on inedible. What I’m saying is that the whole loin has been wet- or dry-aged before you purchased it, which primarily affects the outer layers, doesn’t have nearly as much impact on the meat throughout the interior. When you buy a single ribeye steak, it has been wet- or dry-aged as an individual steak, so the percentage of meat (surface area) that has been improved by the aging process is significantly higher than a steak you cut from the loin yourself, which is why they call them “roasts,” because they’re intended to be roasted, not cut into steaks