Place your condiments and vegetables on various parts of the board. I like to put them in ramekins.

Olive trees are only cut down when they do not carry any fruits for long periods of time. This is a good example of a sustainable cycle in the prodution of natural products. This is a good illustration of how humans can work together with nature to produce enviromentaly friendly products. Each product is handmade using traditional methods and the highest quality of wood. The steak board is oiled with a local oil. It is a wonderful piece of natural wood and a slice of mediterranean living.... It is perfect to cut vegetables, fruits, herbs, and spices also meat.... Vegetables: You don’t need a ton of vegetables but some classics like olives, marinated artichokes, roasted red pepper or roasted brussels sprouts are always appreciated.

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To have a group of brands that support personal and professional growth and development means the world! Unwrap any cured meat and place them in various spots on the board. Sometimes I’ll look at my board and see where it needs a pop of color! T-Bone –Now this is a deal, 2 steaks in one cut. In a T-Bone you get both a Filet Mignon and NY Strip. It has the iconic “T” shaped bone in the middle.

One of Mike and I’s favorite new ways to entertain is to make an Epic Steak Charcuterie Board. Think Steak Dinner and Cheese Board have a beautiful baby and now it’s all on one plate! Ya, you get the point! Today, I’m gonna show you how easy it is to make an epic date night dinner or gorgeous board for a dinner party! Let’s dive in! A Charcuterie Board is a board or platter arranged with cured meats, cheeses and finger foods. You can go simple or fancy, I’ve even seen some boards that fit an entire table. Charcuterie boards can also be called meat and cheese board, totally up to you. Ingredients you’ll need to make this Steak Charcuterie Board:

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Steak: Use your favorite steak here or whatever is budget friendly. On this board I chose to use a Tomahawk Steak and a Filet Mignon– those are our favorites. 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. 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.