How to Make a Steak Charcuterie Board

Learn How to Make the Ultimate Steak Charcuterie Board filled with a variety of perfectly cooked steaks, complimenting cheeses and loads of other cheese board favorites! Wow your friends with this epic Steak Charcuterie Board – perfect for entertaining or a date night dinner.

** Thank you to Beef. It’s What’s for Dinner on behalf of the Beef Checkoff for sponsoring this post! All opinions are 100% mine and I stand by them. **

How to Make a Steak Charcuterie Board

Date night or fancy steak dinners don’t always have to be at a restaurant! If I’m being honest, Mike and I have started to do those steak dinners at home. Once you know how to grill a steak or even pan sear a steak you’ll never go out again. It’s cheaper, and in my opinion way more delicious than most restaurant steaks I’ve eaten. If you know how to pick your steak, season it well and cook it – you’re golden!

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.

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!

What is a Charcuterie Board?

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:

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.

• 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.
• Cheese:  Quality is key. Lucky for me, Harry & David sent me a beautiful collection of cheeses that pair perfectly with my steak. When selecting cheeses for a cheese board you want to have at least 2-3 kinds on your board with a variety of flavors and textures. (soft, semi-soft, semi-hard and then hard cheese) Or just go to Harry & David and get one of these pre-selected cheese packages for the easy button!
• Fruit & Nuts: I love using raw cashews, pistachios, almonds or pecans to “fill in” in the empty space on a board in order to make it look full and bountiful. When it comes to fruits, I use dried or whatever is seasonal.
• Condiments: Our go-to condiments for a charcuterie board are stone ground mustard, fig jam, pestos or olive tapenades. 
• Bread & Crackers: On this board I chose to use multigrain crackers and toasted baguettes. However, you could also use water crackers, breadsticks or even baked crispy pita chips.
• 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.

How to pick a Steak?

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.

1. Filet Mignon – This steak is known for its tenderness. It is usually 2-3″ thick and oh so tender. It has a very mild steak flavor. 
2. 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.
3. 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.
4. New York Strip – This is a well-marbled steak, not quite as much as the Ribeye but with a firmer texture. Also called Strip Steak or Kansas City Strip.
5. Top Sirloin – Naturally lean. Usually between 5 and 10 ounces.
6. 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.

Once you have your steak picked out, make sure you cook it well. For tips on selecting the best cut of meat, cooking times and a meat temperature chart check out my How to Grill Steak Perfectly every time – this post has everything you need to master your steak game and wow the crowd.

How to make a Steak Charcuterie Board?

The key to an epic board is picking quality steaks, cheeses and the fun extras. The more quality you have the more epic your board will be!

1. Select your Steak and follow my easy How to Grill a Steak instructions.
2. Pick out 2-3 cheeses; a variety of soft to hard cheeses is great.
3. Condiments are key. Select 3-5 fun condiments or sauces to add to your board.
4. Crackers or Bread. We love to use toasted baguettes, whole wheat crackers or breadsticks.
5. 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.
6. Vegetables. Some of our favorite vegetables to add to a board like are marinated artichokes, roasted red pepper, olives and even grilled mushrooms.

How to Assemble a Steak Charcuterie Board?

The BEST and easiest way to assemble a steak cheese board is to do it in stages! 

1. Grab your Cheese Board. (slate, wooden cheese board, cutting board, plate, etc.)
2. Place your condiments and vegetables on various parts of the board. I like to put them in ramekins.
3. After your steaks have rested to allow time for the juices to redistribute, slice them and place them in groupings on the board.
4. Assemble your cheese (cut and uncut) in between the steaks and ramekins.
5. Now, add your bread and/or crackers to the board. Remember it doesn’t have to be perfect or organized.
6. 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!
7. Here’s the fun part. Take the fruit and nuts you have and fill in any open spots on the board. There is no order to this. Just make the board look super full!

What I Included on this Board:

• Cheese: Creamy Black Truffle Cheese, Sartori Balsamic Cheese, Face Rock Creamery Aged Cheddar Cheese, Beehive Cheese Co. Apple Walnut Smoked Cheese (all of these cheeses are from the Harry & Cheese Artisanal Cheese Basket)
• Meat: Prosciutto,  Tomahawk Steak, Filet Mignon
• Bread & Crackers: Toasted Baguettes
• Fruits & Nuts: Fresh Figs
• Condiments: Truffle Salt, Honey, Fig Jam and Homemade Chimichurri Sauce
• Vegetables: Marinated Artichokes, Grilled Mushrooms and Roasted Red Peppers

What wines to pair this epic steak charcuterie board?

• Harry & David Pinot Noir
• Middle Jane Cabernet Sauvignon
• Harry & David Cabernet Sauvignon
• Dove Hunt Pinot Noir
• Bernhard Cabernet Sauvignon
• FieldHouse Cabernet Sauvignon

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.

To have a group of brands that support personal and professional growth and development means the world!

Photo by Arrae Creative

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