Crescent Steak (Surprise Steak)
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
This heavily marbled steak is one the most flavorful cuts available. The crescent is cut from the lip of the rib, the most delicious part of the steer. Tender and mouthwateringly supple, with a buttery richness that cannot be matched. Slice against the grain and serve like a London broil. This is truly a gourmet steak.
Other names for this cut: Ribeye Cap Steak, Rib Cap, Calotte (French), Butcher's Butter
Naf’s Tips
Serve this like a London Broil. Thin slices of this rich steak go a long way! Bring your steaks to room temperature and pat dry before searing.
- Grill: Sear over high heat on a grill, then finish using indirect heat, to medium rare. Tent with foil and let rest for 10 minutes before slicing and serving.
- Pan: Sear over high heat, then reduce heat or transfer pan to oven to finish cooking. Let rest 10 min before slicing.
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Shipping information
Products are packed with coolant during their journey to ensure they arrive in great shape. We guarantee your order will arrive in appropriate condition, arriving either frozen or refrigerated. Most of our products are shipped frozen; occasionally, meats are shipped fresh due to a very quick turnaround between when they arrive at our freezing and distribution facility, and when they are delivered to you. Meat that is cold to the touch can be refrigerated for immediate use, or frozen for later use. Learn more about defrosting and storing meat here. If you have any concerns about the condition of your order, please contact us within 36 hours of receipt.
