Defrost and season the meat

Defrost meat in the refrigerator, then take out of the fridge to come to room temperature before roasting, 30-60 minutes.

Combine mustard, vinegar and sugar, and rub all over meat.  Sprinkle with salt and pepper.


Cook the steak

…in the oven (best for larger steaks)
Pre-heat oven to 500F.
Roast meat, turning once, until a meat thermometer reads 125 (rare) or 130 (medium), approximately 10-15 minutes.

…on the stove top (best for smaller steaks)
Heat a 12″ cast-iron or stainless steel frying pan over medium heat until pan is very hot, 4-5 minutes.  Add a small amount of duck fat or vegetable oil.  Lay steak in the frying pan and don’t touch it until the crust forms and releases, 3-4 minutes.  Flip and cook the second side, 4-5 minutes.  Test for doneness — if you want it cooked a little more, lower heat and continue to cook 1-2 minutes more

To serve

Remove from heat and set on a cutting board. Cover loosely with foil and let rest for 10 minutes.  Slice across the grain to serve.


Tip for Shabbat cooking: Crescent Steak can be roasted ahead and reheated, tightly covered, in a warm oven; it is so well-marbled that it won’t dry out if kept warm for several hours.