How To Make A Steak Charcuterie Board
- by Lauren Nagel
Guest Post by Lauren Nagel from Bonappeteach.
One thing I’ve learned over the years from cooking and serving my friends and family, is that most people have their “go-to” steak. Personally, I often find myself craving a good New York strip or ribeye, where others may really be all about a T-bone or a filet mignon. Though I have my favorites, you won’t ever find me turning down an opportunity to eat steak. Especially when I’m eating one of Omaha Steak’s Private Reserve steak cuts. So, why not create a way to serve up everyone’s favorites this holiday season with a steak charcuterie board?
I felt inspired to get out of my comfort zone and switch things up a bit from the standard charcuterie. To create a show stopping steak platter that could be served as an appetizer or as or even as a main course. I love how this allows for all of your guests to not only enjoy their favorite cut of steak cut, but maybe discover that they love another cut just as much. The best part? With all that juicy, tender, flavor you won’t have to commit to just one steak!
Because I know you’re convinced not to miss out on trying this insanely epic charcuterie board (F.O.M.O is 100% real friends) and you want to go for it, I’m going to walk you through how to perfectly cook and serve five different steak cuts almost simultaneously.
Below are five tips for making this new holiday favorite steak charcuterie board:
Choosing Your Steaks
Don’t be shy, showcase a variety of Omaha Steaks! I used their five signature Private Reserve steak cuts for this beautiful board. It featured a filet mignon, ribeye, New York strip, T-bone, and a top sirloin. Check out the Ultimate Steak Cut Guide to discover the unique flavor profiles of each cut. The steaks are different thicknesses and have different levels of marbling because of the type of cut, so be sure to keep reading the rest of the tips to see how I was able to perfectly cook all five steaks at the same time.
Room Temperature Steaks
Prep the steaks at least an hour ahead of time. By bringing them up to room temperature, you can ensure a smoother grilling process. Pat the steaks dry to remove any outside moisture, season with a little olive oil and a whole lot of salt and let them rest.
Grill on Indirect Heat First
Grilling indirect helps you actively monitor the different cuts at the same time without over cooking them. I set my grill up for two zone cooking and brought the grill temperature to 300 F. Then I place the steaks on the cooler side of the grill. If you don’t plan on grilling, you can actually bake these on indirect heat before searing in a cast iron pan to recreate the process indoors. Use the Omaha Steak’s timer app to help you with this process. You can set the app for different steak types and thickness.
Remove the steaks when they reach an internal temp of 115-120F and let them rest before searing. My steaks (though different thicknesses) finished all within a few minutes of one another (fillet mignon was the thickest and therefore took the most amount of time). When reverse searing, help ensure a perfectly cooked steak by letting the steaks rest before the final sear.
Prep the Cheese
Next, slice, crumble, and prep your cheese. Cheese pairs really well with steak, so you really can’t go wrong here. My advice is to have a variety of mild to strong flavors and a variety of textures (softer spreads to harder cheeses like sharp cheddar or parmesan). Prepping this ahead of time allows you to share the steaks soon after the final cooking step and makes it easier to serve hot. If you’re looking to get a little creative with your flavor profile, I also think this delicious caramelized blue cheese onion steak sauce would make a great addition to the platter as well.
Sear & Rest
The final sear should be done on high heat. I typically set my grill to around 600 F to ensure a nice outside sear. Beginning with your thickest steaks, start by searing both sides of each steak and use a meat thermometer to know when you reach that internal temperature of about 130-135 F. Let the steaks all rest before slicing. I sliced the larger steak and partial sliced some of the others for serving but have fun with it and do what works best for you!
I hope your inspired to add this incredible creation to your holiday tradition. This charcuterie board is so easy to plan, prep, and prepare and since you’ll have loads of friends and family around you, you can recruit help! Start making memories with this dish that won’t be easily forgotten.