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.

Steakhouse Secrets: How to Cook the Perfect Steak at Home

April 21, 2026

Ever wonder why your homemade steak never quite hits that restaurant-level perfection? It’s not about expensive equipment—it’s about technique and starting with the right cut. Today, we’re revealing the steakhouse secrets that will turn your kitchen into the best bistro in town.

The Prep: The Secret to a Perfect Crust

The biggest mistake most home cooks make? Moisture. Before your steak even touches the pan, grab a paper towel and pat it completely dry. A dry surface is the secret to achieving that deep, golden-brown, caramelized crust—the hallmark of a professional steakhouse.

Pro-Tips for Success:

Bring to Temp: Let your steak sit out for 30–60 minutes before cooking. Cold meat hits a hot pan and instantly cools it down, leading to a grey, steam-cooked mess instead of a beautiful sear.
Season Boldly: Don't be shy with Kosher salt. Season generously at least 45 minutes before cooking, or dry-brine it in the fridge overnight for maximum flavour penetration.

Recipe: The Ultimate Pan-Seared Steak

Master the art of the butter-baste with this foolproof method.

Prep time: 10 mins | Cook time: 6-10 mins | Serves: 2

Ingredients

2 Prime Steaks (We recommend our Young Prime Striploin or Wagyu Ribeye)
2 tbsp Avocado or Grapeseed oil (high smoke point)
3 tbsp Unsalted butter
4 cloves Garlic, smashed
3 sprigs Fresh thyme or rosemary
Flaky sea salt and cracked black pepper

Instructions

Get it Hot: Place a heavy cast-iron skillet over high heat until it starts to wisps of smoke appear. Add your oil.
The Sear: Carefully lay the steaks away from you into the pan. Press down slightly to ensure contact. Sear for 3 minutes without moving them to develop that crust.
The Flip: Flip the steaks. You should see a deep mahogany crust.
The Butter Baste: Lower the heat to medium. Toss in the butter, garlic, and herbs. As the butter foams, tilt the pan and use a large spoon to continuously pour the hot, aromatic butter over the steaks for the final 2–3 minutes of cooking.
Check Temperature: For Medium-Rare, aim for an internal temp of 130°F to 54°C - 57°C (135°F).
The Rest: Transfer steaks to a warm plate. Pour the remaining pan juices over them and let rest for 10 minutes. This is non-negotiable for a juicy steak!

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