Marinated Crescent Steak

Crescent Steak is an incredible cut (it's the delightfully-marbled "edge" of the rib steak, removed as one piece). This super-simple marinade lets its flavor shine through. If you need to cook early and hold dinner on a warming tray, this is the cut for you: with all that marbling, this steak won't dry out.

Duration

4+ hrs

Cook Time

15 min

Prep Time

10 min

Cook Type

Grill or Broil

Featured Product

Crescent Steak View product

Contributed by

Chef Moshe Wendel

1 Grow & Behold Crescent Steak
1 cup extra virgin olive oil
1 teaspoon fresh ground pepper
½ bunch fresh thyme, stems removed

Make the marinade

Puree olive oil with ground pepper and thyme leaves. Marinate steaks 4 hours to overnight.

Grill the steak

Season with salt just before grilling. Grill to rare-medium rare. Slice across the grain in 1/4″ thick slices and arrange on a platter to serve. We love this with grilled corn and potato salad.

Steak can be cooked ahead and served cold. Slice just before serving.

ABOUT THE CONTRIBUTOR

Chef Moshe Wendel

Chef Moshe Wendel is one of the most incredible chefs we've had the pleasure of working with. Wendel's approach to a dish at his famous (and sadly now closed) restaurant, Pardes, meant that every single element added a layer to the flavor and shape of the final dish, combining french technique with innovative seasonal flare that was always a delight.

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GROW & BEHOLD delivers premium Glatt Kosher meats that are pasture raised on small family farms with no hormones or antibiotics. We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. Go to growandbehold.com to learn more or browse by category: