The Complete Guide to Steak Cuts in Singapore

Choosing a steak can be overwhelming when you're faced with a menu full of options. Ribeye? Tenderloin? Tomahawk? Striploin? Here's everything you need to know to order with confidence.

Ribeye — The Flavour King

The ribeye is cut from the rib section and is known for its generous marbling and intense beefy flavour. The fat runs through the muscle, keeping it juicy and tender even at medium doneness. If you love rich, flavourful steak, ribeye is your cut.

Best cooked: Medium-rare to medium.

Tenderloin — The Tender Choice

Also known as filet mignon, the tenderloin is the least worked muscle on the cow — which makes it the most tender cut available. It has less marbling than ribeye, so the flavour is more delicate. A great choice if you prefer a leaner, melt-in-your-mouth experience.

Best cooked: Rare to medium-rare.

Striploin — The Best of Both Worlds

The striploin (also called New York Strip) sits between the tenderloin and the ribeye in terms of both tenderness and flavour. It has a firm texture with a good fat cap along the edge and enough marbling to deliver great flavour. A reliable choice for steak lovers who want balance.

Best cooked: Medium-rare.

Tomahawk — The Showstopper

The tomahawk is essentially a ribeye with the full rib bone left intact — sometimes up to 45cm long. It's as much a visual spectacle as it is a meal. The long bone adds flavour during cooking and makes for a dramatic presentation. Perfect for sharing or for a special occasion.

Best cooked: Medium-rare, rested well before slicing.

T-Bone — Two Cuts in One

The T-bone features both a striploin and a tenderloin separated by a T-shaped bone. You get the best of both worlds — the tenderness of the filet on one side and the flavour of the strip on the other. A generous cut that's great for those who can't decide.

Best cooked: Medium-rare.

Which Cut Should You Order?

• Want maximum flavour? → Ribeye or Tomahawk

• Want maximum tenderness? → Tenderloin

• Want the best balance? → Striploin

• Want to impress? → Tomahawk

• Want variety? → T-Bone

Try Singapore's Best Steak Cuts at Black Pearl

At Black Pearl Steakhouse, we serve a rotating selection of premium cuts at both our Siglap and Holland Village outlets. Our Chef-Owner Jonathan Tan has spent over 40 years perfecting the art of the steak — from sourcing the right cuts to achieving the perfect sear.

Join us for lunch or dinner Tuesday to Sunday. Make a reservation at www.blackpearlsteakhouse.com.