This may sound silly, however it is something we need help with in practice. It happens more often than not that we have these beautiful steaks that we don't finish at dinnertime. What is the best method to reheat this so it doesn't get overcooked, dry or chewy. Most of the time we want to use it to top a salad the next day. Any insight? Thanks.
Have a question for Milk Street experts?
Get trusted advice from the cooks, editors, and recipe developers behind Milk Street.
Don’t have an account?Sign up
Join the conversation
Sign in to join the conversation.
COMMENTS
John P.
July 29, 2019
I like to slice leftover steak and then very gently rewarm it in fat, butter or a sauce. If you keep the temp of the cooking fat/liquid relatively low (for example, med rare steak temp is ~135F) you can avoid overcooking the steak when you rewarm.
Richard S.
July 31, 2019
A sous vide is great to reheat and if add a bit of liquid it will stay moist and not cook further. We do it all the time with beef, steak and seafood.
Richard S.
July 31, 2019
Sandra B.
July 31, 2019
If The steak is large I cut it into two portions then under cook the “leftover.” Use toaster oven “reheat” mode-cover with tinfoil.
Nancy K.
November 25, 2019
I make my own sous vide - seal the steak in an airtight plastic bag (make sure it's waterproof), submerge in a bowl of 140\* water until warmed through. You could sear it in a pan if you want the crispy exterior, but hey - it is a leftover. It's not as wonderful as fresh off the grill, but very acceptable.