Crescent Steak

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This simple yet perfect marinated Crescent Steak is brought to you by Chef Moses Wendel of Pardes Resturaunt, Brooklyn, NY.

Chef's Tip: 

The crescent steak 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.   

Note: Steaks need to marinade at least 4 hours in advance.

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  • 2Servings


  • 2-pound crescent steak
  • 1 cup extra virgin olive oil
  • 1 teaspoon freshly ground black pepper
  • ½ bunch thyme


1. Puree one cup extra virgin olive oil with 1 teaspoon freshly ground pepper and ½ bunch thyme. 

2. Marinate steaks 4 hours to overnight. Season with salt just before grilling. Grill to rare-medium-rare. 

3. Serve with grilled corn and potato salad.   

Recipe published in JOY of KOSHER with Jamie Geller Magazine Summer 2015 SUBSCRIBE NOW