If you love steaks, Singapore offers some of the most accessible and delicious options. Among them, Primary Cut steaks dominate menus and home grills: Striploin, Ribeye, and Tenderloin. Let’s dive deeper into what makes each cut special.
Also known as: Strip, New York Strip, Sirloin Steak, Club Steak
The strip steak is a cut of beef steaks from the short loin of a cow. It consists of a muscle that does little work.
Cooking Tips:
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Best cooked to medium-rare to medium to retain juiciness.
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Pan-sear or grill for a caramelized crust.
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Pair with bold sauces like peppercorn or mushroom to enhance flavour.
Also known as: Scotch Fillet
Known for its rich, buttery flavour and tender texture. They come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat. Though slightly less tender than Tenderloin, its fat content ensures it remains juicy even under high heat cooking.
Cooking Tips:
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Ideal for high-heat grilling or pan-searing.
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Minimal seasoning works best — the natural flavour shines through.
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Perfect for steak lovers who enjoy a rich, intense beefy taste.
Tenderloin
Also known as: Fillet, Filet Mignon, Chateaubriand, Tournedos, Medallions, Filet de Boeuf
Tenderloin is the ultimate in tenderness.
A long, narrow, and lean muscle located within the Loin. This muscles do not get much exercise, it's the most tender cut of beef.
Cooking Tips:
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Best cooked rare to medium-rare to preserve juiciness.
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Often served with butter or sauce to complement its mild flavour.
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Ideal for gourmet dishes and fine dining presentations.
Flavour & Tenderness
Now let’s compare the three cuts to one another. Of the three steaks, the Tenderloin is the most tender and least flavourful.
Ribeye is less tender compared to the Tenderloin but more tender compared to the Striploin. The Ribeye is also the most flavourful among the 3 cuts.
Striploin is slightly less tender and less flavourful, compared to the Ribeye. But if you are looking for the beefy flavour in your steak, striploin is your best bet.
Having said that, all 3 cuts make wonderful and delicious steaks!
| Cut |
Tenderness |
Flavour |
|
Tenderloin |
Most tender
|
Mild |
|
Ribeye |
Medium-tender |
Rich & buttery |
|
Striploin |
Medium
|
Beefy
|
More on steaks!
T-Bone Steak & Porterhouse Steak
The main bone running in between the Tenderloin and Striploin muscles is the “
T-Bone”. If the cut is made cross-wise, cutting through the bone, then you will get a T-Bone or
Porterhouse steak (the latter cut from the back end where there is a larger portion of Tenderloin).
