About this cut:
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
BASIC COOKING TECHNIQUE:
Grill or pan-sear quickly over high heat to medium rare. Tent with foil and let rest for 10 minutes before slicing and serving.
This may be the best steak you sell. It is soft, tastes amazing, and is always wonderful.