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\u2019t ever find me turning down an opportunity to eat steak. Especially when I’m eating one of Omaha Steak\u2019s Private Reserve steak cuts<\/a>. So, why not create a way to serve up everyone\u2019s favorites this holiday season with a steak charcuterie board?<\/p>\n 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\u00a0that they love another cut just as much. The best part? With all that juicy, tender, flavor you won\u2019t have to commit to just one <\/em>steak!<\/p>\n Because I know you\u2019re 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<\/a> almost simultaneously.<\/p>\n Below are five tips for making this new holiday favorite steak charcuterie board:<\/p>\n Don\u2019t 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<\/a>, ribeye<\/a>, New York strip<\/a>, T-bone<\/a>, and a top sirloin<\/a>. Check out the Ultimate Steak Cut Guide<\/a> 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.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/steak-charcuterie-blog.png” alt=”How To Make A Steak Charcuterie Board” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.24.3″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” hover_enabled=”0″ z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n 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.<\/p>\n 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\u2019s timer app<\/a> to help you with this process. You can set the app for different steak types and thickness.<\/p>\n 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.<\/p>\n [\/et_pb_text][et_pb_image src=”https:\/\/www.omahasteaks.com\/blog\/wp-content\/uploads\/2019\/11\/steak-charcuterie-strip-blog-1.png” alt=”How To Make A Steak Charcuterie Board” align=”center” _builder_version=”4.16″ z_index_tablet=”500″ box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.24.3″ width=”100%” custom_margin=”0px|0px|0px|0px” custom_padding=”0px|0px|0px|0px” z_index_tablet=”500″ text_text_shadow_horizontal_length_tablet=”0px” text_text_shadow_vertical_length_tablet=”0px” text_text_shadow_blur_strength_tablet=”1px” link_text_shadow_horizontal_length_tablet=”0px” link_text_shadow_vertical_length_tablet=”0px” link_text_shadow_blur_strength_tablet=”1px” ul_text_shadow_horizontal_length_tablet=”0px” ul_text_shadow_vertical_length_tablet=”0px” ul_text_shadow_blur_strength_tablet=”1px” ol_text_shadow_horizontal_length_tablet=”0px” ol_text_shadow_vertical_length_tablet=”0px” ol_text_shadow_blur_strength_tablet=”1px” quote_text_shadow_horizontal_length_tablet=”0px” quote_text_shadow_vertical_length_tablet=”0px” quote_text_shadow_blur_strength_tablet=”1px” header_text_shadow_horizontal_length_tablet=”0px” header_text_shadow_vertical_length_tablet=”0px” header_text_shadow_blur_strength_tablet=”1px” header_2_text_shadow_horizontal_length_tablet=”0px” header_2_text_shadow_vertical_length_tablet=”0px” header_2_text_shadow_blur_strength_tablet=”1px” header_3_text_shadow_horizontal_length_tablet=”0px” header_3_text_shadow_vertical_length_tablet=”0px” header_3_text_shadow_blur_strength_tablet=”1px” header_4_text_shadow_horizontal_length_tablet=”0px” header_4_text_shadow_vertical_length_tablet=”0px” header_4_text_shadow_blur_strength_tablet=”1px” header_5_text_shadow_horizontal_length_tablet=”0px” header_5_text_shadow_vertical_length_tablet=”0px” header_5_text_shadow_blur_strength_tablet=”1px” header_6_text_shadow_horizontal_length_tablet=”0px” header_6_text_shadow_vertical_length_tablet=”0px” header_6_text_shadow_blur_strength_tablet=”1px” box_shadow_horizontal_tablet=”0px” box_shadow_vertical_tablet=”0px” box_shadow_blur_tablet=”40px” box_shadow_spread_tablet=”0px” global_colors_info=”{}”]<\/p>\n1. Choosing Your Steaks<\/strong><\/h2>\n
2. Room Temperature Steaks<\/strong><\/h2>\n
3. Grill on Indirect Heat First\u00a0<\/strong><\/h2>\n
4. Prep the Cheese<\/strong><\/h2>\n
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