For K.C. Gulbro, chef-owner of FoxFire in Geneva, Illinois, the Steakcuterie Board he launched this month is a way to educate guests while they enjoy a steak dinner. But the boards, available from Sunday through Thursday evenings, may also be a way to bring in customers for unique experience on a slower night.
Gulbro composed each board to include a 12-ounce prime ribeye, 14-ounce prime New York strip and 8-ounce Certified Angus Beef filet mignon. The meats are accompanied by Cajun fries, sauteed mushrooms, grilled asparagus and blistered tomatoes, along with an array of sauces, flavored butters and cheeses. The price is $156 and the spread is portioned to feed four eaters, but it’s large enough for six to eight diners—or two very passionate and hungry steak fans.
“We are hoping to offer this as a novelty and for it to catch on as a way to educate people about different cuts of beef and discover how to pair them with toppings, cheeses, etc.,” said Gulbro. “With the selection of beef, it’s an incredible deal.”
The boards are designed to be an interactive tasting experience, giving guests a chance to explore each cut and the various accompaniments while engaging with their tablemates.
Rare Society's signature steak board features Wagyu and dry-aged steak cooked with oak. | Photo courtesy of Rare Society.
At Rare Society, a San Diego-based steakhouse with five locations, chef-owner Brad Wise also offers a signature steak board. He presents woodfire-cooked Wagyu and dry-aged steak on wooden boards and lazy Susans so guests can sample several different cuts.
The presentation comes in two sizes. “The Associate,” which serves two to three, is $128, while “The Executive,” serving three to four, is $198. Each includes the steak cuts and assorted sauces, such as bearnaise, salsa fresca, creamy horseradish, steak sauce and veggie butter.
Creative charcuterie boards have been trending on Instagram and TikTok since the pandemic, and restaurants that don’t serve steak or cured meats are also riffing on the trend with their own takes. Earlier this week, Pizza Hut introduced Pizza Charcuterie to tie into Pi Day on March 14, encouraging fans to order pizza, breadsticks, wings and dips to design their own creations and post them on social feeds. And seacuterie boards are showing up at seafood restaurants and taco boards at Mexican concepts.
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