You are not going to be eating here every week, but if you want to treat somebody for a special occasion then this is has got to be a top choice. Tomahawk is a polished spot with a relaxed atmosphere- helped along by the big open kitchen filled with fire and bustle. Its casual vibe is perfect for a good feed when you're not feeling like squeezing into a body-con outfit or those jeans that fit just a little too snugly these days. A steakhouse feed will normally leave you with the meat sweats, Joey Tribbiani style, so the more chilled-out atmosphere at this intimate spot fits perfectly with the kind of meal you will have. Smith has built up an incredible relationship with some of the best suppliers in the city (and beyond) and as a result gets truly some of the best cuts and catches available. Not a slave to a menu he chops and changes based on what comes through the door, his signature Surf n Turf is never the same two days in a row. It's the kind of place where you leave your preconceived notions of what to have at the door, and just ask the incredible staff what's in and what's good. 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. 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.

While many spots claim to know their way around a cow carcass, owner/head chef of Michael's Gaz Smith has basically written the book on it and it's called And For Mains. Known for their often hilarious social posts and marketing, Michael's in Mount Merrion marries together super fresh seafood, and aged steaks, with a class wine list to boot. No trip to Michael's in the leafy environs of Mount Merrion is ever the same and each meal invariably ends in a Jägerbomb or five.This Grilled Steak Charcuterie Board makes such a beautiful presentation! My family really enjoyed the different flavor combinations and they loved the tenderness and juiciness of the steak. I think it’s safe to say that this will become our new Summer tradition! Since we are a family of beef-lovers, I knew that this meal idea would be well-received! I love adding beef to my recipes because it contains some awesome nutritional goodness. Most people don’t realize this, but beef can actually be a part of a healthy diet regimen. A 3-ounce serving of lean beef provides about 25 grams of high-quality protein and 10 essential nutrients including zinc, iron and B vitamins. These nutrients help to build strong bodies and can help to support cardiovascular health.

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:

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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. The featherblade cut is my favourite and costs a very reasonable €14 - if you want to fancy your meal up a little, I recommend spending the extra €6 to add a skewer of grilled prawns. As for the sides, Featherblade has an elite line-up. We're talking creamed spinach, truffle mac n cheese, beef dripping chips, and my personal favourite, the grilled broccoli with garlic, chilli, and dukkah (trust me, you don't want to miss out).