I love this board.  My husband and I were entertaining the other night.  First I used my Concave board to prep some herbs and garlic, and then I grilled 2’ thick steaks and let them rest in a board dressing I made with some olive oil and the herbs.  I sliced the steak and let the slices fall into the juice pool.  I then served the entrée on the board.  The juicy steak was the hit of the night!

Ellen Gansen, Mt. Pleasant, SC