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.

Coarse sea salt being sprinkled over raw steak, pork and chicken

How to Season Different Proteins Like a Pro

September 30, 2026

Salt is the master variable

Before any spice rub or marinade, the most important seasoning decision is salt — how much, and when. Salt does three things: it seasons, it draws out and then reabsorbs moisture (a process that seasons the interior, not just the surface), and it changes protein structure in a way that improves texture. Getting salt right matters more than any blend of spices. Everything below assumes coarse salt, which is easier to distribute evenly than fine table salt.

The timing principle that applies to all proteins

When salt hits meat, it first pulls moisture to the surface through osmosis. Over time, that moisture dissolves the salt into a concentrated brine, which is then reabsorbed back into the meat, carrying the salt deep into the interior. This takes time. The practical consequence: salt either right before cooking (so the surface stays dry for searing) or at least 40 minutes ahead, ideally several hours (so the reabsorption completes). The window in between — five to 30 minutes — is the worst time, because the surface is wet with drawn-out moisture but the salt has not yet reabsorbed, giving you the downsides of both.

Beef

Beef benefits most from a long dry brine. Salt a steak generously, uncovered, in the fridge for two to 24 hours before cooking. The surface dries out, which gives a superior sear, and the interior is seasoned throughout. For everyday cooking without that lead time, salt right at the pan. Pepper goes on after cooking — it burns at sear temperature. Beef stands up to robust seasoning: garlic, rosemary, thyme, and black pepper all suit it.

Pork

Pork also rewards dry brining, especially leaner modern pork that dries out easily. Salt chops or roasts several hours ahead. Pork pairs with sweeter and more aromatic seasonings than beef — fennel, sage, five-spice, white pepper, and sugar-based rubs that caramelise. For pork belly and other fatty cuts, salt helps the fat render and the skin crisp; salt the skin generously and leave it uncovered in the fridge overnight for crackling.

Lamb

Lamb has a strong flavour that takes assertive seasoning. Salt ahead as with beef. Lamb's classic partners are rosemary, garlic, cumin, coriander, mint, and anchovy (which melts into a savoury depth without tasting of fish). For Middle Eastern and South Asian preparations, lamb takes heavy spice rubs well — the meat is robust enough not to be overwhelmed.

Chicken

Chicken benefits enormously from brining because it is lean and dries out easily. A wet brine (salt water, 60g salt per litre, for one to four hours) or a dry brine (salt the surface and skin, fridge, several hours to overnight) both work. Dry brining gives crispier skin. Chicken is a blank canvas — it takes almost any seasoning direction, from lemon and herb to heavy spice. Always season under the skin as well as on top, since the skin blocks surface seasoning from reaching the meat.

Seafood

Fish is the exception to the salt-ahead rule. Salting fish too far in advance draws out moisture and firms the flesh excessively, which can turn delicate fish rubbery. Salt fish 15 minutes or less before cooking, or right at the pan. The exception is when you specifically want a firmer texture (some recipes for salmon or for curing). Seafood pairs with bright, acidic, and aromatic seasonings — lemon, lime, dill, fennel, chilli, ginger — that complement rather than overwhelm. Use a lighter hand than with red meat.

A note on seasoning by weight

Professional kitchens season by weight for consistency: roughly 1 percent of the meat's weight in salt for a thorough season (10g salt per kilo of meat), reduced for fish. Home cooks rarely weigh salt, but the principle is useful — under-seasoning is the most common home mistake, and most people salt far less than a restaurant would. If your cooking consistently tastes flat despite good ingredients, the answer is almost always more salt, applied earlier.

Frequently asked questions

When should I salt a steak?

Either right before it hits the pan, or at least 40 minutes ahead (ideally several hours, uncovered in the fridge). Avoid the five-to-30-minute window, when the surface is wet but the salt has not reabsorbed.

Why should I not salt fish in advance?

Salt draws moisture out of the delicate flesh and can make it rubbery if left too long. Salt fish within 15 minutes of cooking, unless a recipe specifically calls for firming the texture.

Should I season under chicken skin?

Yes. The skin blocks surface seasoning from reaching the meat. Lifting the skin and salting the flesh directly, in addition to the skin surface, seasons the chicken properly and helps the skin crisp.

Does the type of salt matter?

Coarse salt (kosher or sea salt) is easier to distribute evenly and is more forgiving than fine table salt, which is denser and easier to over-apply. If using table salt, reduce the quantity by roughly a third compared to coarse salt.

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