3

votes

Reheating steak?

Answered on August 19, 2014
Created July 14, 2011 at 5:55 AM

Tonight, I had the most amazing steak ever. Thick, New York strip, medium-rare, local grass-finished and it was absolutely the most tender, butteriest steak I have ever had in my entire life. I cannot say enough about this steak; it was incredible.

It was also HUGE. Like, took up half my dinner plate huge, and thicker than my two hands pressed together. I have no idea how big it was in ounces, but needless to say, I was unable to finish it.

It's currently chillin' out in my fridge, taunting me with its awesomeness. I plan on reheating it for dinner tomorrow, and herein is the catch: I don't know how to reheat it!

I don't want to nuke it. That would be blasphemy, plus I'm worried it would change the texture and make it rubbery. I also don't want to sacrifice any of the pinkness in the middle, but I realize that might be a regrettable casualty of the reheating.

Can anyone tell me how to reheat a steak? I'm so embarrassed for not knowing how. I typically just eat my leftovers cold or zapped in the Nukeometer 2000, but you guys...this steak was perfection. I don't want to ruin it.

Any advice?

44348571d9bc70c02ac2975cc500f154

(5853)

on July 15, 2011
at 06:01 AM

Yes, too long. Sous vide meat should be cooled to atleast 40F in under 15mins.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 15, 2011
at 03:37 AM

That sounds good. Maybe next time. :)

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 15, 2011
at 03:28 AM

Thanks, Tom. I wound up searing it this time, but your suggestion sounds like something I would have attempted. I'll keep it in mind for next time. :)

E800613ee2bde1743bf34fdc9ef29016

(80)

on July 15, 2011
at 01:21 AM

It is! And i actually just made the same thing tonight with homemade mayo and horesradish - just as good :)

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on July 14, 2011
at 08:44 PM

If you get to know your broiler, it doesn't. But if you're unfamiliar with your broiler, then I think you need to be willing to overcook it a few times to figure it out. Each of them has different settings and it takes a few times to find the right distance and setting and length. But once you get it, it's perfect.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 08:04 PM

That sauce does sound delicious! Thanks, Sarak. :D

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 08:01 PM

Thank you, Nikki, for your suggestion. :) It did cross my mind to eat it cold over a salad.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:59 PM

Thank you, Josh! I agree, the steak won't be as magical as it was last night, but I think with your suggestion, I can manage just fine with my leftovers. :D

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:56 PM

Thank you! It was a thick steak. Your reply makes me hopeful that I can salvage it. :)

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:55 PM

It sat out for about an hour to an hour and a half; yikes, too long, maybe? But I do like this idea; thank you!

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:53 PM

To lose the flavor of this steak to a stir fry or stew would make me weep -- but thank you for your suggestion! I agree, I think no matter how I approach it, leftovers simply won't compare to the first round I had with the steak.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:51 PM

Ooh, thank you for this! It doesn't overcook it, does it?

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:50 PM

Sadly, I have to reheat it, since I'll be sharing it with a fella who'd flinch at the thought of having cold steak. But I agree!

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:49 PM

That does look good!

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:49 PM

Steak is awesome. This I must concur. ;D

100fd85230060e754fc13394eee6d6f1

(18706)

on July 14, 2011
at 04:14 PM

Haven't tried this, but it sounds like it might work well.

100fd85230060e754fc13394eee6d6f1

(18706)

on July 14, 2011
at 04:13 PM

Yes, I think cold is the best option, too.

A968087cc1dd66d480749c02e4619ef4

(20436)

on July 14, 2011
at 03:41 PM

Fish in the microwave works pretty well - since you are basically steaming it. It's a decent work/lunch solution.

A968087cc1dd66d480749c02e4619ef4

(20436)

on July 14, 2011
at 03:39 PM

If you let it sit long enough to get to room temperature, the reheating can be quick enough to not lose the pinkness inside. I sometimes just eat it at room temp.

44348571d9bc70c02ac2975cc500f154

(5853)

on July 14, 2011
at 03:07 PM

Heres some information how to do it: http://momofukufor2.com/2010/04/ghetto-sous-vide-marinated-hanger-steak-saam/ If the steak hasnt been cooled fast enough to safe temperature, its propably not smart to reheat it sous vide.

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on July 14, 2011
at 02:41 PM

Yup - cold on a salad or thin-sliced and lightly fried in buttah!

D5e5788865a3d9a17a729097186e465f

on July 14, 2011
at 10:55 AM

Mmm cold steak. And I couldn't agree more.

Medium avatar

(572)

on July 14, 2011
at 10:42 AM

+1 because you made me laugh and I'm cranky right now, and also because that's such a good idea!

2f931662684a7747be36255c8b486228

(1049)

on July 14, 2011
at 09:07 AM

Wow, I've heard of sous vide. Never thought of creating a mini one like that.

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12 Answers

best answer

7
66974b2cb291799dcd661b7dec99a9e2

(11121)

on July 14, 2011
at 06:10 AM

I warm a little coconut oil in a pan over medium heat then heat the steak on both sides just enough to make it hot to eat. Let the leftover steak sit out until it reaches room temperature. YMMV. I eat a lot of left over steak cold as well as the flavor of a perfectly cooked steak can never be recaptured ;)

100fd85230060e754fc13394eee6d6f1

(18706)

on July 14, 2011
at 04:13 PM

Yes, I think cold is the best option, too.

D5e5788865a3d9a17a729097186e465f

on July 14, 2011
at 10:55 AM

Mmm cold steak. And I couldn't agree more.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:59 PM

Thank you, Josh! I agree, the steak won't be as magical as it was last night, but I think with your suggestion, I can manage just fine with my leftovers. :D

A968087cc1dd66d480749c02e4619ef4

(20436)

on July 14, 2011
at 03:39 PM

If you let it sit long enough to get to room temperature, the reheating can be quick enough to not lose the pinkness inside. I sometimes just eat it at room temp.

7
44348571d9bc70c02ac2975cc500f154

(5853)

on July 14, 2011
at 06:33 AM

Put it to a zip loc bag, put the bag under water and squeeze out any air. Use a straw. Warm a large pot or cooler with 131F water (be sure the water is 131f at all times) and leave it there for 15-20mins. Ghetto sous vide. ;)

2f931662684a7747be36255c8b486228

(1049)

on July 14, 2011
at 09:07 AM

Wow, I've heard of sous vide. Never thought of creating a mini one like that.

100fd85230060e754fc13394eee6d6f1

(18706)

on July 14, 2011
at 04:14 PM

Haven't tried this, but it sounds like it might work well.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:55 PM

It sat out for about an hour to an hour and a half; yikes, too long, maybe? But I do like this idea; thank you!

44348571d9bc70c02ac2975cc500f154

(5853)

on July 14, 2011
at 03:07 PM

Heres some information how to do it: http://momofukufor2.com/2010/04/ghetto-sous-vide-marinated-hanger-steak-saam/ If the steak hasnt been cooled fast enough to safe temperature, its propably not smart to reheat it sous vide.

Medium avatar

(572)

on July 14, 2011
at 10:42 AM

+1 because you made me laugh and I'm cranky right now, and also because that's such a good idea!

44348571d9bc70c02ac2975cc500f154

(5853)

on July 15, 2011
at 06:01 AM

Yes, too long. Sous vide meat should be cooled to atleast 40F in under 15mins.

6
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on July 14, 2011
at 11:19 AM

Skip the reheating, make yourself a Thai steak salad. YUM http://www.30daysofpaleo.com/my-blog/2010/11/thai-beef-salad.html

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:49 PM

That does look good!

5
Ac7edffeaea00e2076762ea16d19c239

(192)

on July 14, 2011
at 11:43 AM

We cut our left over steak into strips and saute it with veggies in butter or throw it cold on salads.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 08:01 PM

Thank you, Nikki, for your suggestion. :) It did cross my mind to eat it cold over a salad.

E7a462d6e99fec7e8f0ddda11b34a770

(1638)

on July 14, 2011
at 02:41 PM

Yup - cold on a salad or thin-sliced and lightly fried in buttah!

4
Medium avatar

on July 14, 2011
at 10:45 AM

My favorite thing to do with leftover steak is slice it thin, sprinkle delicious pink sea salt on it, and bring it to work where I leave it in my tote bag and by lunchtime it is room temp and perfect for nomming. So delicious.

I'm jealous of your leftovers btw. Steak is so awesome. Was that just a duh-worthy statement? It's early. Forgive.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:49 PM

Steak is awesome. This I must concur. ;D

3
E800613ee2bde1743bf34fdc9ef29016

(80)

on July 14, 2011
at 03:38 PM

Do not reheat it! by the time its warm it will be way over cooked. I would slice it thin and either eat it along or on top of a salad. If you do dairy you could mix some sour cream and horseradish together for one of the best sauces for cold steak ever

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 08:04 PM

That sauce does sound delicious! Thanks, Sarak. :D

E800613ee2bde1743bf34fdc9ef29016

(80)

on July 15, 2011
at 01:21 AM

It is! And i actually just made the same thing tonight with homemade mayo and horesradish - just as good :)

3
2ff80f0f072b1f6cda6df3da685ada0d

(70)

on July 14, 2011
at 12:16 PM

Eat it cold, especially flank steak is yummy cold. I don't like reheating steak or any types of meat.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:50 PM

Sadly, I have to reheat it, since I'll be sharing it with a fella who'd flinch at the thought of having cold steak. But I agree!

3
B14dc4aa1ddefbec3bc09550428ee493

on July 14, 2011
at 09:23 AM

I don't usually try to just reheat the steak as is because like others have said it's just never the same the second time. The process of heating it is going to cook it some more. I don't know any way to really recapture the joy of how it was the first time around. I tend to use my leftover steak in stir fries, stews, etc.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:53 PM

To lose the flavor of this steak to a stir fry or stew would make me weep -- but thank you for your suggestion! I agree, I think no matter how I approach it, leftovers simply won't compare to the first round I had with the steak.

2
A89f9751a97c3082802dc0bcbe4e9208

(13978)

on July 14, 2011
at 12:51 PM

Broil it!!

Just put it in a broiling pan for 4-5 minutes under a low broiler, each side. And you're good to go. I reheat steak, chicken, liver, everything all the time this way. Much better than the microwave.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:51 PM

Ooh, thank you for this! It doesn't overcook it, does it?

A89f9751a97c3082802dc0bcbe4e9208

(13978)

on July 14, 2011
at 08:44 PM

If you get to know your broiler, it doesn't. But if you're unfamiliar with your broiler, then I think you need to be willing to overcook it a few times to figure it out. Each of them has different settings and it takes a few times to find the right distance and setting and length. But once you get it, it's perfect.

2
016de26fe61daf799662d3b7b2468324

on July 14, 2011
at 06:11 AM

Turn the stove on med-high and heat your frying pan for 5 mins, then lay the steak on top of the pan for 3-5 mins, then flip and repeat. Sautee mushrooms, jalapenos and onions and lay them on top of the steak so their juice seeps into it. It sounds like it's a very thick steak so I doubt you'll cook the pink out of it, unless you leave it for too long.

Nuking your food is gross. The end.

A968087cc1dd66d480749c02e4619ef4

(20436)

on July 14, 2011
at 03:41 PM

Fish in the microwave works pretty well - since you are basically steaming it. It's a decent work/lunch solution.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 14, 2011
at 07:56 PM

Thank you! It was a thick steak. Your reply makes me hopeful that I can salvage it. :)

1
Ffc7e0ecad8e8831b528c5d4921377cc

(942)

on July 15, 2011
at 03:28 AM

I would probably saute it for fajitas.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 15, 2011
at 03:37 AM

That sounds good. Maybe next time. :)

1
072fd69647b0e765bb4b11532569f16d

(3717)

on July 15, 2011
at 02:35 AM

Wrap it in foil and either place on the bottom rack of your oven at about 225 for 10 minutes, depending on how much you insist on warming, or place on indirect heat on your grill. Maybe sprinkle in a few spoonfuls of beef stock or other liquid to maintain some moisture.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 15, 2011
at 03:28 AM

Thanks, Tom. I wound up searing it this time, but your suggestion sounds like something I would have attempted. I'll keep it in mind for next time. :)

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