This simple yet perfect marinated Crescent Steak is brought to you by Chef Moses Wendel of Pardes Resturaunt fame.
The crescent steak, also known as the surprise steak or butchers cut, is really hard to overcook and probably the best cut for those who want a tender steak but prefer to cook their steaks above medium. It is cut from the cap above the rib eye.
Related: The Perfect Bistro Style Steak
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- 2-pound crescent steak
- 1 cup extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- ½ bunch thyme