The Oven-to-Stovetop Method Reigns Supreme
Here’s a truth that might shock you: the best way to reheat steak is to arrange it on a wire rack set inside a baking sheet and warm in a 250°F oven until it reaches 110°F. This isn’t some fancy chef trick that requires years of culinary school. It’s actually the most reliable method that preserves both the juiciness and texture of your precious leftover meat.
The genius behind this approach lies in its gentle warming process. For a juicy and tender result, reheat thicker cuts of steak similar to reverse searing—slowly warming your steak in the oven and finishing the process in a cast iron skillet on the stovetop. Think of it like waking up gradually from a deep sleep instead of being jolted awake by an alarm clock.
The cooling rack helps your steak warm evenly in the oven so you don’t have to flip it. This is a low, gentle setting that helps your steak retain its juices. The process typically takes twenty to thirty minutes, but trust me, your patience will be rewarded with steakhouse-quality results.
Why Room Temperature Matters More Than You Think
Before you even think about turning on that oven, there’s a crucial step that many people skip. Allowing the steak to sit at room temperature begins the warming process and helps to avoid overcooking when you reheat the steaks. This simple step can make the difference between success and disaster.
Before you even turn on the heat, allow your steak to reach room temperature. Taking it straight from the fridge to the heat can lead to uneven reheating and overcooking, leaving you with a steak that’s hot on the outside but cold in the center. Picture trying to warm a frozen rock versus a room-temperature stone – the difference is dramatic.
The recommended waiting time is about thirty minutes on your counter. All the steaks were refrigerated whole for 24 hours and removed from the fridge 30 minutes before reheating. This isn’t wasted time; it’s an investment in your eating experience.
The Perfect Finishing Touch with Cast Iron
Once your steak reaches that perfect internal temperature of one hundred and ten degrees, the magic really begins. In a cast iron skillet over medium-high heat, add a few tablespoons of oil until it is nearly smoking. Remove the steak from the oven and place it in the skillet. Sear your steak for about 1 minute on each side, until the edges are crisp.
This final searing step isn’t just about looks – though that gorgeous crust certainly doesn’t hurt. The high heat creates those essential Maillard reactions that give steak its complex, savory flavor. The oven-to-stovetop method is a good way to avoid overcooking or drying out your leftover steak. Start by warming your steak in the oven at a low temperature and then briefly sear it on the stovetop for a minute on each side. This will help keep your steak juicy and crisp for you to enjoy the second time around.
The result? A steak that rivals anything fresh off the grill. Many food experts consider this the gold standard for steak reheating, and once you try it, you’ll understand why.
Sous Vide: The High-Tech Alternative
For those with sous vide equipment, there’s an even more precise method available. The steak goes in a zip-top bag and is submerged in 130°F water until heated through, which takes about 5 minutes. You can dig in right away or quickly sear the steak in a hot pan to revive the crust.
Allow your steak to come to room temperature (about 30 minutes on the counter). Then, place the steak and a small amount of butter in a sealable plastic bag or a vacuum-packed bag. Fill your sous vide container with water and set the sous vide to 120°F–130°F. Place the steak into the sous vide bath and cook for 5-8 minutes.
The sous vide option yielded juicy, flavorful meat and although it was a bit gray on the outside, it was a beautiful medium-rare pink on the inside. The only thing missing is the crust, but that can be fixed by quickly searing the steak in a hot pan for about 1 minute per side. The downside? Not everyone has access to this specialized equipment.
Why Steaming Falls Short of Expectations
You might have heard about the steaming method that some cooking publications recommend. Men’s Health insists there is only one way to reheat steak: steaming it in a covered pan on the stove. The pan needs to be large and heavy, and placed indirectly over the heat and you need to add just enough water to steam the meat without allowing it to pool underneath. The steaming takes about 10 minutes, or however long it takes for the water to cook off.
While this method sounds promising in theory, the reality is disappointing. Steaming leftover steak did keep it moist — and didn’t overcook it — but the steak tasted more water-logged than juicy. It was also bland, perhaps from the extra water, and lacked any kind of crusty exterior. On the plus side, while the outside turned a bit gray, once we cut into the steak, it was still a lovely pink. Steaming isn’t difficult, but we found it too fussy and time-consuming for the just-OK results.
The problem with steaming is that it prioritizes moisture retention over flavor development. Sure, your steak won’t dry out, but it won’t taste particularly good either. It’s like choosing between a soggy sandwich and a perfectly toasted one – both might be edible, but only one is enjoyable.
The Microwave Method: Last Resort Only
Let’s address the elephant in the room: microwaving leftover steak. Though heading to the microwave may seem like the easiest and quickest method, it will unfortunately leave your steak overcooked and rubbery. However, if you’re truly pressed for time, there are ways to minimize the damage.
While it’s not the best way to reheat steak, using the microwave is the quickest way. To keep the steak from drying out, use a microwave-safe bowl and a damp paper towel on top, reheating in short intervals and flipping each time. The key is using medium power and checking every thirty seconds to prevent overcooking.
First, put the steak in a deep, microwavable dish. Next—and here’s the clever part—pour gravy or meat juices over the top. Doing so will keep the steak moist and help it taste even better. Cover the dish with plastic wrap and microwave it on medium power for 30-second periods (max power will dry out your steak in no time), turning the steak in between. Think of this as emergency surgery – sometimes necessary, but never ideal.
Air Fryer: The Modern Solution
Preheat the Air Fryer to 350°F. Place the steak into the Air Fryer basket to reheat the steak; check every 2 minutes. The cook time will depend on steak thickness, so ensure the internal temperature reaches around 110°F–130°F. The air fryer has become increasingly popular for reheating foods because of its ability to restore crispiness.
The air fryer method works well for thinner cuts of steak, but thicker pieces might not heat evenly throughout. It’s faster than the oven method but requires more attention to prevent overcooking. The circulating hot air can create a decent crust, though it won’t match the results from a proper searing in a cast iron pan.
One advantage of the air fryer is its speed and convenience. Most people already have the appliance plugged in and ready to go, making it an attractive option for busy weeknight dinners. Just remember to check frequently – air fryers can go from perfect to overcooked in a matter of minutes.
The Stovetop-Only Approach
If you don’t want to use your oven at all, there’s a stovetop method that can work reasonably well. To heat up your steak on the stove, add a few tablespoons of beef broth to a nonstick skillet. Place the pan on medium heat. Once the broth starts to bubble, add the meat.
If you’d rather skip the oven, you can go straight to the stovetop for reheating. This method is faster, but you’ll need to baby-sit your steak more closely during the process. Heat a tablespoon of olive oil in a skillet over medium heat. Add your steak, and flip every minute until your desired doneness is reached. This should only take 2 to 3 minutes for medium-rare status.
The challenge with the stovetop-only method is maintaining even heating throughout the steak. The outside can easily overcook while the center remains cold, leading to uneven results. It requires constant attention and careful heat management to avoid disaster.
Special Considerations for Sliced Steak
Here’s something that might surprise you: if your leftover steak is already sliced, you might want to reconsider reheating it altogether. One thing to note: If your leftover steak is already sliced, consider not reheating it at all. Sliced steak is hard to reheat without overcooking it!
If your leftover steak is already sliced, you might want to consider not reheating it at all. Sliced steak can be challenging to reheat without overcooking it, resulting in a tougher texture. Instead, consider serving your sliced steak cold. It’s a refreshing and equally delicious way to enjoy your leftovers!
Cold sliced steak opens up a world of culinary possibilities. Instead, just serve your steak cold—it’s great in meals like Ree’s steak sandwiches with wasabi cream sauce, grilled steak wraps with peanut sauce, or steak and bacon salad with chipotle dressing. Think of it as embracing a different approach rather than settling for second-best.
Critical Food Safety Guidelines
Before we dive into techniques, let’s talk about the safety rules that can’t be ignored. Red meats: Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145° F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer). These aren’t suggestions – they’re requirements for safe eating.
Leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Food safety isn’t sexy, but food poisoning is definitely worse than slightly overcooked steak.
Pro Tips for Maximum Success
While none of the methods we tested specified this, we recommend seasoning the reheated meat, as leftover food can be a bit flat in the flavor department and almost always benefits from some extra salt and pepper. Don’t be afraid to give your reheated steak a little flavor boost – it’s been through a lot.
Preserve as much natural juice as possible from your initial meal! We suggest refrigerating your leftover steak in that juice when possible. If you don’t have any natural steak juice, use broth, steak sauce, thin gravy, butter, or oil when reheating to prevent the steak from drying out. Those pan drippings from your original cooking session are liquid gold.
Fattier cuts like ribeye or sirloin tend to reheat better than leaner cuts like filet mignon, because the fat content helps keep the steak moist and juicy even when reheated · Undercooking intended leftovers: When cooking steak with the intention of having leftovers, a useful tip is to undercook the steaks you plan on reheating. For example, if your ideal steak is medium-well, then cook the steaks to medium. Planning ahead can make all the difference in your reheating success.
