Wood Steak Board 14 x 10 - Steak Board for Serving - Wooden Chopping Board - Solid Oak Cutting Board - Durable Serving Board for Burger, Cheese, Barbecue - Meat Platter (Large)

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New York Strip –This is a well-marbled steak, not quite as much as the Ribeye but with a firmer texture. Also called Strip Steak or Kansas City Strip. Condiments: Our go-to condiments for a charcuterie board are stone ground mustard, fig jam, pestos or olive tapenades. For this Steak Charcuterie Board, you’ll need all the staples for a regular charcuterie board and then add steak. Here are the ingredients below.

Bovinity opens Tuesday to Sunday - you can keep up with them on socials. 7. Shanahan's on the Green Steakhouses are about a lot more than just steak, however, given the decadence and often the price tag attached to their dishes, it's imperative that the service is as good as the food, and so a steakhouse can't achieve greatness status without that. A good steak out is all about savouring the luxury of the experience with great meat quality, exceptional sides, and bearnaise sauce you'd bathe in given the opportunity. This post was inspired by a recent blogger retreat I took in Michigan. The retreat itself was meant to create an atmosphere of learning and connecting with likeminded business owners challenging each other to go to the next level and lastly – an emphasize on relaxation and refreshment. I left feeling AND personally experiencing all of those things. I could not be more grateful to our amazing incredible sponsors –Beef. It’s What’s for Dinner., Stonyfield Yogurt and Harry & David– to pull off such an amazing successful event like this. This Grilled Steak Charcuterie Board makes such a beautiful presentation! My family really enjoyed the different flavor combinations and they loved the tenderness and juiciness of the steak. I think it’s safe to say that this will become our new Summer tradition! After your steaks have rested to allow time for the juices to redistribute, slice them and place them in groupings on the board.

From the people who brought us the much-beloved 777, Dillinger's, and Amy Austin, this spot on Ranelagh's Main Street has reached nothing short of cult status at this stage. As the name suggests, The Butcher Grill is a grill restaurant specialising in great big slabs of meat designed for sharing.

After spending some time in Michigan with the Beef Masters themselves – talking, learning and putting our new found knowledge to the grill I am way more confident in grilling steaks than ever before. Now that Dublin is in its steak era, it's time to have a look at the very best steakhouses on offer. With the opening of Hawksmoor, a second Boeuf, and the transition from Stella Diner to Steak Steakhouse, there's something in the water (or the pepper sauce) that has us going nuts for a steak again. At heart, MPW is a simple restaurant, but does each of its dishes well, cooking with elegance and intention, placing emphasis on the cuts of meat, the freshest fish, and classic sauces. It's the kind of place your could bring a couple of generations of your family to and they'd all walk away fed and happy. Fruits and Nuts. For a steak board my mind goes more savory. But if you would like to add some fruit, I’d recommend fresh figs, grapes, pomegranates or dried cherries or cranberries. As far as nuts go, I’d recommend cashews, candied pecans or raw almonds.If you love entertaining as much as I do, then you’re going to LOVE this unique meal idea! This Grilled Steak Charcuterie Board is piled high with tender beef, and lots of yummy fruits and vegetables! This is a traditional steakhouse, complete with starch white tablecloths and a view of Stephen's Green that feels timeless and classic. Diners are asked to refrain from using their phone when eating, which only adds to the experience - we can all afford to live in the moment some more, especially when you're dropping this kind of money on food. Naturally, the most important part of a steakhouse is the steak itself, but as I've made abundantly clear throughout this article, the sides can make or break a restaurant, and with ten to choose from, including sautéed mushrooms, caramelised onions, creamed spinach, as well as your classic mash and beef dripping chip offerings, FX excels in this area too. All steaks are great for this board, but there definitely is a hierarchy when it comes to steak. Here are our favorites, and in my opinion the best steaks to use on this board for an “oh my gosh” finish. Because let’s be honest, all steaks are great. While many spots claim to know their way around a cow carcass, owner/head chef of Michael's Gaz Smith has basically written the book on it and it's called And For Mains. Known for their often hilarious social posts and marketing, Michael's in Mount Merrion marries together super fresh seafood, and aged steaks, with a class wine list to boot. No trip to Michael's in the leafy environs of Mount Merrion is ever the same and each meal invariably ends in a Jägerbomb or five.