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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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. 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. The Butcher Grill is based in Ranelagh, and opens Monday to Saturday for dinner, and on Sundays for a roast. 2. Featherblade

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! Bovinity opens Tuesday to Sunday - you can keep up with them on socials. 7. Shanahan's on the Green 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! 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. Known for serving prime cuts of Irish beef with a French flourish, Boeuf has been open since 2017 and keeping bellies full with their steaks and many variations of mashed potato. All their classic French cuts (fillet mignon, rib-eye, strip-lion and prime rump) are 100% Irish beef and the team uses a hip-hung method (hanging the carcass at a 90-degree angle by the hip) for a minimum of 28 days. Steaks are served on a seasoned cast-iron plate with sautéed French onion crouton- oui oui.Tomahawk is a polished spot with a relaxed atmosphere- helped along by the big open kitchen filled with fire and bustle. Its casual vibe is perfect for a good feed when you're not feeling like squeezing into a body-con outfit or those jeans that fit just a little too snugly these days. A steakhouse feed will normally leave you with the meat sweats, Joey Tribbiani style, so the more chilled-out atmosphere at this intimate spot fits perfectly with the kind of meal you will have. After your steaks have rested to allow time for the juices to redistribute, slice them and place them in groupings on the board. Condiments: Our go-to condiments for a charcuterie board are stone ground mustard, fig jam, pestos or olive tapenades.

Tomahawk –Essentially this is a Bone-in Ribeye Steak but it has at least 5″ of the bone extending. Think steak with a handle, but with the most intense glorious flavor. I love to do a reverse sear on these. This is the one I’m using on the board. 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. 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.

Shanhan's on the Green opens five days a week, Tuesday to Saturday - you can make a booking HERE 6. Marco Pierre White Since we are a family of beef-lovers, I knew that this meal idea would be well-received! I love adding beef to my recipes because it contains some awesome nutritional goodness. Most people don’t realize this, but beef can actually be a part of a healthy diet regimen. A 3-ounce serving of lean beef provides about 25 grams of high-quality protein and 10 essential nutrients including zinc, iron and B vitamins. These nutrients help to build strong bodies and can help to support cardiovascular health.There are so many cuts of beef to choose from, but we decided to go with NY Strip Steaks. Before we started grilling, I marinated the steaks about 1 hour. A good marinade can help to add in extra flavor and tenderness, and those with little to no sugar can also help to protect the meat from charring. Before transferring the meat to the grill, I removed the meat from the marinade and dried it with a paper towel. This will help to promote even browning during the cooking process. To have a group of brands that support personal and professional growth and development means the world! Drawing on Argentinian meat traditions and American grill technique- these steaks are cooked right there in front of you. They've a solid cut selection, with prices ranging from between €40 and €55, with the 12oz flank only costing you €26 (as Dublin prices go this is great) with their dry-aged rumoured to be one of the best in the city. While the Tomahawk sides are somewhat on the pricier side (the charred broccoli is €7.50), we give them props for originality, particularly for the corn on the cob with garlic nduja butter, and the mushrooms and asparagus in brown sugar butter.

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. Vegetables. Some of our favorite vegetables to add to a board like are marinated artichokes, roasted red pepper, olives and even grilled mushrooms. Naturally, the steaks take centre stage with prime cuts coming from the likes of grass-obsessed farmer Ronan in County Meath, and Bronagh and Cathal whose Angus and Herefords roam the wilds of the Burren eating a diverse range of grasses and herbs. Impressive Chateaubriands and Porterhouses are priced per 100g and served up cast iron platters to share, with smaller cuts of sirloin, rib-eye and rump available too. The seafood offering is also amazing - Hawksmoor definitely makes the most of what's available on Irish shores with Kelly Gigas and Flaggy Shore oysters, Duncannon smoked salmon and native lobster baked with Micil Inverin whiskey. 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!The featherblade cut is my favourite and costs a very reasonable €14 - if you want to fancy your meal up a little, I recommend spending the extra €6 to add a skewer of grilled prawns. As for the sides, Featherblade has an elite line-up. We're talking creamed spinach, truffle mac n cheese, beef dripping chips, and my personal favourite, the grilled broccoli with garlic, chilli, and dukkah (trust me, you don't want to miss out). 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! Ribeye –Great marbling and the rich steak flavor. You can buy bone-in or boneless on these – if you don’t mind dealing with the bone, I’d recommend buy it bone-in because the bone gives it more flavor. 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. 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.