What are the Best Cut of Steak & Where to Find it in Singapore?
The Most Popular and Best Cuts of Steak and Where to Try Them in Singapore
Navigating Singapore’s steak scene can feel like decoding a secret language. With so many restaurants touting their signature cuts and cooking styles, it’s easy to get overwhelmed. But knowing where to find great steak isn’t just about indulgence. It’s about savoring quality, flavor, and the perfect dining experience.
Thankfully, Singapore offers a diverse range of spots, from upscale steakhouses to hidden gems, each serving up steaks that cater to all kinds of cravings. If you’re after a casual bite or an unforgettable feast, the city’s steak offerings promise something special for every palate.
Which Steak Reigns Supreme? Cuts Ranked from Best Cuts to Lesser Pick
When it comes to best steak, not all cuts of meat are created equal. Each has its own texture, flavor, fat content, and ideal cooking method. With factors that determine whether you’re biting into something buttery-soft or chewing through something better left on the grill.
We’ve put together a general ranking of the most popular steak cuts, from those that are melt-in-your-mouth masterpieces to ones that are a bit more… utilitarian. Taste and preference play a role, of course, but this list is based on tenderness, marbling, and overall versatility.
1. Ribeye
Often considered the king of steaks, the ribeye is prized for its heavy marbling, tender and juicy, buttery flavor. The fat renders beautifully, creating a rich, mouth-coating bite. It's a go-to for grilling, pan searing, or ordering at a steakhouse when you're not willing to compromise on flavor.
2. Tenderloin / Filet Mignon
As the name suggests, this is the most tender cut of beef. It lacks the marbling of a ribeye, but what it gives up in richness, it makes up for in velvety texture. It’s lean, elegant, and often the star of fine dining menus.
3. New York Strip Steak / Striploin
This cut strikes a great balance leaner than ribeye, but still with enough fat cap and marbling to stay juicy. It has a satisfying bite and deep beef flavor, making it a classic steakhouse staple and a crowd-pleaser.
4. T-Bone Steak / Porterhouse
Two steaks in one: filet mignon on one side of the bone, striploin on the other. While impressive on the plate, it’s tricky to cook evenly due to the differing thickness of the two muscles. Still, if done right, it’s a feast.
5. Flat Iron
Cut from the shoulder (chuck), the flat iron is surprisingly tender with excellent marbling. It's flavorful and affordable, making it one of the best-value cuts if you're cooking at home or spotting it on a bistro menu.
6. Hanger Steak
Sometimes called the “butcher’s steak” because it was historically kept for personal use, hanger steak is rich, beefy, and best served medium-rare. It can be tough if overcooked, but it's packed with flavor.
7. Flank Steak
Lean and fibrous, flank steak needs a good marinade and proper slicing (against the grain) to shine. It's a favorite for fajitas or steak salads, offering bold beef flavor at a lower price point.
8. Skirt Steak
Similar to flank but with even more intense beefiness. It’s thin, so it cooks fast. But can turn rubbery if overdone. Great for tacos, stir-fries, or any dish where bold flavor is key.
9. Top Sirloin
Reliable but less glamorous, top sirloin is moderately tender with decent flavor. It’s a versatile choice for grilling or cutting into cubes for skewers. Not a showstopper, but solid.
10. Round Steak
Cut from the rear leg, round is very lean and can be quite tough. It’s better suited for slow-cooking or pounding into tenderized steaks (think chicken-fried steak) than for quick grilling.
A Quick Guide to Steak Cuts and How to Choose the Right One
Steak comes in many different cuts, each offering a unique balance of tenderness and flavor. Whether you're choosing a premium cut like ribeye or loin for that melt-in-your-mouth bite, or exploring rump and tougher options like hanger, knowing your meat helps.
Rib cuts deliver the best of both worlds fat melts beautifully over high heat, enhancing doneness and juiciness. Bone-in steaks retain flavor, while wagyu is prized for unmatched marbling. For perfect roast or barbecue results, keep it simple with salt and pepper or minimal seasoning. Whether medium rare or well done, the right butcher’s advice can elevate any steak night.
Best Cut of Steak at Top Singapore Restaurant
Now that you know the best cuts of steak, it’s time to find the top restaurants in Singapore serving them just right.
Barossa Steak & Grill
Barossa Steak & Grill, located at VivoCity, is one of Singapore’s top destinations for steak lovers. Especially those who appreciate the bold, smoky character of expertly charcoal-grilled meats. This Australian-inspired steakhouse is where quality beef meets precision cooking, delivering some of the juiciest, most flavour-packed steaks in the city.
Australian and Wagyu Steaks, Josper-Grilled to Perfection
Barossa sets itself apart with its use of the Josper grill. A world-class charcoal oven prized by top chefs for producing intense smokiness and perfectly caramelised crusts. All beef, chicken, lamb, or seafood, every protein hits the grill and comes out juicy, smoky, and seared to golden-brown perfection. The result? A beautifully executed Maillard reaction that locks in both tenderness and flavour.
Premium and Popular Cuts of Steak to Savour
Barossa's menu reads like a dream for steak connoisseurs, featuring a diverse selection of globally revered cuts:
Australia Angus Grass-Fed Ribeye Steak (250g) – $38
Australia Angus Grass-Fed Striploin (220g) – $34
Australia Angus Grass-Fed Tenderloin (200g) – $42
Sanchoku F1 Australia Wagyu Coulotte Steak MB 4-5 (200g) – $56
Australia Wagyu Tri Tip MB6-7 (200g) – $66
Japan A5 Wagyu Striploin (per 100g) – $54 (Ask the servers for available portions)
Australia Black Angus Porterhouse Steak (1kg) – $158 (Dry aged 30 days; serves 2–3)
Australia Black Angus Tomahawk (1.2kg) – $188 (Dry aged 30 days; serves 3–4)
Trio Cuts of Australia Grass-Fed Beef – $105 (Includes Ribeye 250g, Striploin 220g, Tenderloin 200g; serves 3–4)
Each cut is handled with care to highlight its unique texture and marbling. If you prefer the bold fattiness of a ribeye or the lean tenderness of a filet.
Sauce It Your Way
Enhance your steak with your sauce of choice. Barossa offers gourmet house-made sauces that elevate each bite:
Double Whiskey Mustard – $4
Chimichurri – $4
Tarragon Béarnaise – $4
Black Pepper Butter Sauce – $4
Kombu Truffle Butter – $4
Bordelaise Red Wine Sauce – $6
Elevated Sides Worth Sharing
Every good steak deserves great sides, and Barossa’s menu doesn’t disappoint. From the indulgent to the veggie-forward, there’s something to round out every plate:
Straight-Cut Fries (V) – $8
Truffle Parmesan Fries (V) – $14
Creamy Mashed Potato with Truffle Oil – $12
Field Mushrooms with Rosemary (V) – $12
Barossa Mac & Cheese with Smoked Bacon – $14
Fried Brussels Sprouts with Lime & Garlic Crumbs – $14
Buffalo Cauliflower with Ranch & Pickled Onion (V) – $14
Grilled US Asparagus with Béarnaise – $18
Patata Asada with Garlic Noisette Butter (V) – $12
Why try Barossa Steak & Grill?
Barossa is more than just a steakhouse it’s a complete dining experience. With its chic yet welcoming atmosphere, Josper-fired kitchen, and focus on high-quality Australian produce, it’s a prime choice for date nights, celebrations, or anyone simply seeking a great steak in Singapore. The staff are knowledgeable and happy to recommend a cut and doneness level that suits your preference. From medium rare, well-done, or somewhere in between.
1 Harbourfront Walk, #01-161/162, VivoCity, Singapore 098585 Tel: +65 3125 8837