What is the difference between striploin, ribeye and tenderloin?

Tenderloin is the most tender and mildest in flavour. Ribeye is medium-tender with rich, buttery marbling. Striploin sits in between, with a firm bite and a bold, beefy flavour. All three are premium steak cuts.

Is striploin a tender steak?

Striploin is medium-tender. It is firmer than ribeye and tenderloin but rewards you with a stronger, beefier flavour. Cook it no further than medium and slice against the grain for the most tender result.

Which steak cut is best value in Singapore?

Striploin and ribeye usually offer the best balance of flavour and price. For wagyu-like richness at a lower price, marbled Meltique striploin and ribeye are popular choices. Tenderloin is the most expensive due to its tenderness.

Where can I buy fresh steak in Singapore?

Tasty Food Affair cuts steak in its own butchery and delivers across Singapore in its own refrigerated trucks, with free delivery on orders above S$65.

Glossy red wine pan sauce being spooned over a sliced steak

How to Make a Pan Sauce After Searing Steak

September 15, 2026

Why pan sauce exists

When a steak sears, the dark brown crumbs that stick to the bottom of the pan are called fond. Fond is the most flavour-dense substance in a steak dinner — concentrated browned protein and rendered fat, packed into a small surface area. A pan sauce captures the fond, dissolves it, and brings it back to the plate as liquid flavour.

The technique is one of the highest-leverage steps in home cooking. It takes ten minutes, uses what is already in the pan, and turns a plain steak into something that tastes like restaurant food. There is no equivalent shortcut anywhere else in steak cookery.

The base method

After the steak comes out of the pan to rest, follow this sequence. The whole thing happens in the same pan, while the steak is resting.

Pour off most of the fat. Leave roughly 1 to 2 tablespoons in the pan. Tilting the pan and using a spoon is easier than tipping it into a container. Do not pour off the fond — only the loose fat above it.
Reduce heat to medium. Add finely chopped shallot or onion (one small shallot per portion). Sweat for 60 to 90 seconds, scraping the pan to start loosening the fond. The shallot softens and turns translucent.
Add garlic if you want it (one clove, minced, per portion). Cook 30 seconds. Do not let it brown.
Deglaze with liquid. 60 to 100ml per portion. Pour in, then immediately scrape the bottom of the pan with a wooden spatula. The fond dissolves into the liquid. This is the moment the sauce gets its flavour.
Reduce by half over medium-high heat. This concentrates the flavour and thickens the sauce. The liquid should be syrupy, not watery.
Off the heat, swirl in 20 to 30g cold butter, cut into cubes. The butter emulsifies into the sauce as it melts, thickening it and adding gloss. Adding butter off the heat is essential — too hot and it splits into oil.
Taste, adjust with salt and a few drops of acid (lemon juice, vinegar, or more wine). Pour over the rested steak.

The three classic variations

Red wine and shallot

Deglaze with dry red wine (100ml per portion). Reduce by two-thirds. The result is a glossy, deep-flavoured sauce that complements ribeye and striploin. Add a teaspoon of Dijon mustard at the end for sharpness.

Cognac and cream

Deglaze with 30ml cognac or brandy (carefully — it can flame). Reduce by half, then add 60ml double cream. Reduce another 60 seconds. Finish with cracked green or black peppercorns. This is the classic steak au poivre sauce, best with tenderloin or striploin.

Soy, mirin and ginger

Deglaze with 30ml mirin and 15ml soy sauce. Add 5g grated ginger. Reduce until syrupy. Finish with a teaspoon of sesame oil and a knob of butter. Suits Wagyu, sirloin, and chuck flap tail. A Singapore-friendly alternative to the European wine reductions.

The ratios that matter

A pan sauce is forgiving but follows a few rules.

Liquid: 60 to 100ml per portion. More than that and the sauce stays watery. Less and there is not enough volume for the fond to dissolve into.
Butter: 20 to 30g per portion at the end. Less and the sauce is thin. More and it becomes greasy.
Reduction: by half is the rule of thumb. The sauce should coat the back of a spoon when drawn through.
Salt: the fond is already salty from the steak. Taste before salting. Most pan sauces need very little additional salt.

Common mistakes

Pouring off the fond with the fat. Tilt the pan slowly. The fat sits on top of the fond. If the fond comes loose, leave it in.
Adding cold liquid to a smoking pan. The sudden temperature drop can spit. Take the pan off the heat for ten seconds before deglazing, then return to heat.
Burning the shallot. Drop the heat to medium before adding shallot. The residual heat from searing is enough to scorch.
Adding butter on high heat. Splits the sauce. Off the heat is non-negotiable.
Over-reducing. A sauce that has reduced to a thick paste is past usable. Pull it earlier than you think.

Frequently asked questions

Can I make pan sauce in a non-stick pan?

Not well, because non-stick pans do not produce significant fond — the whole point of the non-stick coating is to prevent the browning that creates the fond. Use cast iron or stainless steel.

Can I use stock instead of wine?

Yes. Beef stock works, chicken stock works (lighter), even water works in a pinch. Wine adds acidity that cuts through the richness — if you use stock, add a teaspoon of vinegar or lemon juice at the end to compensate.

Should I strain the pan sauce?

For a rustic home dinner, no. For a more refined presentation, yes — strain through a fine mesh sieve to remove the shallot solids.

Can I make the sauce ahead of time?

No. The point of a pan sauce is the fond from the steak you just cooked. There is no equivalent fond when the steak is not being made simultaneously. Pan sauce is fundamentally a 10-minute, in-the-moment technique.

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