Cutting boards are great for preparing and slicing foods, but when it comes to carving and serving large cuts of poultry or red meat, you’ll want a board that's both up to the task and presentable enough for a dinner party or holiday setting. Essentially, carving boards should always be just as functional as they are visually appealing. Look for design features like juice grooves, carving spikes, and pour spouts, and also consider the board's material (typically wood, bamboo, or polypropylene) when purchasing. These boards can be an investment piece, but they're incredibly useful and make for lovely serving ware. 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: Vegetables. Some of our favorite vegetables to add to a board like are marinated artichokes, roasted red pepper, olives and even grilled mushrooms. The OXO Good Grips board is a low-maintenance, lightweight plastic carving board. It's easy to move around and wash by hand, but if you’d rather put it in your dishwasher, it’s safe to do so. It’s made out of polypropylene, which means that it can resist warping, staining, and odors better than other plastic boards, and it does not require the diligent care and maintenance that wooden boards need.

Crafted from high-quality wood and with an elegant design, these boards will provide the perfect base for slicing and serving steaks of all shapes and sizes.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.

We connected with J.K. Adams Creative Director Sean Osborne to learn more about the features to look for in a carving board. He told us that"going with a darker-toned wood, such as cherry or walnut, may provide a bit more forgiveness against staining and visible carving marks over time." 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 larger the proteins you plan to carve on this board, the larger your board will need to be. For the most part, a 20 x 15-inch board can fit any full-sized bird with enough room to spare. “For red meat and roasts, having an ample carving surface is important, so size is likely a key factor," Osborne says. Seasoning your carving board from time to time can prevent unwanted splintering or warping. It also keeps the board visually stunning. To do this, use food-grade mineral oil and allow it to soak for 30 minutes. Next, apply a beeswax finish to seal in moisture while simultaneously creating a water-repellant barrier on the surface. Avoid using vegetable or olive oils, as these can go rancid with time. 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....

In testing, these performed well. We used the largest board for carving (the only one large enough for a turkey) and found the second and third boards helpful for arranging the food for serving. Note that bamboo is tougher than normal wood, so it doesn’t show wear as easily but may be less gentle on your knives. We think these boards would be great for beginners due to the size options, fair price, and decent durability. 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. 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.

After your steaks have rested to allow time for the juices to redistribute, slice them and place them in groupings on the board. To have a group of brands that support personal and professional growth and development means the world! 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. Condiments: Our go-to condiments for a charcuterie board are stone ground mustard, fig jam, pestos or olive tapenades. Carving red meat can be difficult when your roast is too big for your basic cutting board, so it’s wise to have a large cutting board in the arsenal. Since red meat can stain, a dark board like this one can hide those stains better than lighter wood, but with any wooden board, seasoning with oil can protect it from stains of all kinds. While the walnut finish looks attractive, we found that it took multiple washes and oil treatments before we stopped seeing the wood stain on our cleaning cloth.