Marianne Martinez
There are several ways to reheat steak in a pan, but the best method depends on the size and thickness of the cut. For thicker cuts, it is recommended to first warm the steak in the oven and then finish it in a cast-iron skillet on the stovetop. Smaller cuts can be warmed quickly in a pan on the stovetop. To achieve a crispy exterior, thoroughly pat the steak dry and pan-sear each side for about 60 seconds. It is important to note that cooking steak too quickly and at too high a temperature will dry it out.
| Characteristics | Values |
|---|---|
| Best ways to reheat steak | Stovetop, Sous Vide, Oven-to-Stovetop, Air Fryer, Microwave |
| Stovetop | Place steak in a pan with a teaspoon of oil over medium-low heat. Cover the pan with a lid for a few seconds. Sear the steak for 1-2 minutes per side. |
| Sous Vide | Place steak in a zip-top bag and submerge in 130°F water until heated through. Sear the steak in a hot pan for about 1 minute per side. |
| Oven-to-Stovetop | Warm the steak in an oven at 250°F for 20-30 minutes. Sear the steak in a pan for 1-2 minutes per side. |
| Air Fryer | Preheat the air fryer to 350°F. Place the steak in the basket and cook for up to 5 minutes. |
| Microwave | Place a damp paper towel on the steak. Use medium heat and heat in 30-second intervals, flipping in between. Heat for a total of 90 seconds to 2 minutes. |
| Tips | Allow the steak to come to room temperature before reheating. Reheating a large steak may not yield the best results. |
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What You'll Learn
Reheating steak in the oven first
First, you need to preheat the oven to 250°F (120°C). Then, place the steak on a wire rack over a baking sheet. The rack allows the air to circulate and heat all sides of the meat evenly, and any excess fat can drip away. The steak should be warmed in the oven for about 20 to 30 minutes, or until a meat thermometer registers an internal temperature of 110°F (43°C). The length of time required depends on the size and thickness of the steak.
After removing the steak from the oven, you can finish it on the stovetop by searing it in a hot pan for about 1 minute per side. This will give the steak a crispy exterior without overcooking it. It is important to note that the steak should be allowed to come to room temperature before reheating, and it should be given a few minutes to rest after searing before slicing.
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Finishing the steak in a pan
Firstly, it's important to choose the right pan. A cast-iron skillet or stainless-steel pan is best. Make sure it's large, at least 10 inches, so that the steak has room and doesn't cook too quickly.
Next, you'll want to heat up some oil in the pan. Use a neutral oil and heat the pan on medium-high heat. You want the oil to be hot but not smoking.
Now, add your steak. It's important not to overcrowd the pan, so only add enough steak to cover half the pan at a time. Sear the steak for about 60 seconds on each side. This will give it a crispy exterior without overcooking it. If you want to add a crust, increase the heat and sear for a further minute on each side.
Finally, let the steak rest for 5-10 minutes before slicing and serving. This will ensure that the juices redistribute and that the steak stays juicy.
This method of finishing the steak in a pan can be used after the steak has been warmed through in an oven or air fryer, or for smaller pieces of steak that can be quickly warmed through on the stovetop.
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Using an air fryer
Yes, you can reheat steak in a pan. However, this method is not always recommended, as it can be challenging to achieve the desired level of doneness without overcooking the meat.
Step 1: Preheat the Air Fryer
Set your air fryer to 350°F (180°C). This is a good temperature for reheating steak, as it is high enough to heat the steak through without overcooking it.
Step 2: Prepare the Steak
While the air fryer is preheating, take your steak out of the refrigerator and let it come to room temperature. This will help ensure even cooking. You can pat the steak dry with a paper towel to remove any excess moisture, which can help it retain its texture and flavour.
Step 3: Place the Steak in the Air Fryer
Once the air fryer has preheated, place the steak directly into the air fryer basket. If you are reheating multiple steaks, make sure they are not overlapping and have space around them for the hot air to circulate.
Step 4: Reheat the Steak
Cook the steak for 3 to 5 minutes, depending on its size and thickness. For a very thick steak, you may need to add an additional 1 to 2 minutes. The goal is to heat the steak thoroughly without overcooking it.
Step 5: Check the Temperature
To ensure the steak is fully reheated, use a meat thermometer to check its internal temperature. The steak is ready when it reaches an internal temperature of 100°-110°F (38°-43°C).
Step 6: Rest and Serve
Remove the steak from the air fryer and let it rest for about 5 minutes before serving. This will allow the juices to redistribute, ensuring a juicy and tender steak. Then, enjoy your perfectly reheated steak!
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Reheating steak in the microwave
While it is possible to reheat steak in the microwave, it is not recommended. Haphazardly microwaving steak will dry it out and cause the fat to seize into tough, chewy bits. However, if you do decide to use the microwave—whether it's your only option or you're after a low-effort solution—there are some tricks to help you achieve the best results.
Firstly, do not reheat your steak straight out of the fridge. Allow it to sit out for about 20 to 30 minutes first to reach room temperature. This will make it less likely for the steak to overcook.
Next, place your steak on a microwave-safe dish with a damp paper towel loosely over it. This will help to prevent the meat from drying out. Adjust your microwave settings to medium heat or 50% power and cook in 30-second intervals, flipping your steak in between. The total time depends on the thickness of your steak, the wattage of your microwave, and how well-done you want your steak to be. As a guide, 90 seconds to 2 minutes is a good estimate.
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The sous vide method
First, allow your steak to come to room temperature, which should take about 20-30 minutes. Then, place the steak in a sealable freezer bag with a small pat of salted butter. Squeeze out as much air as possible from the bag.
Next, fill a large stockpot with water and attach a sous vide machine. Set the temperature to 120°F-130°F, which is warm enough for some steam to rise from the pot. Make sure the water does not reach a simmer. Place the airtight bag in the pot and cook for about 5-8 minutes, or until the meat is gently warmed through.
If you want a crisp exterior, you can quickly sear the steak in a hot pan for about 1 minute per side. This will help to revive the crust and improve the overall taste and texture of the steak.
It is important to note that the thickness of the steak will impact the reheating process. For thicker steaks, it is recommended to reheat in the sous vide first and then finish with a torch or broiler. For thinner steaks, a quick sear in a pan may be sufficient.
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Frequently asked questions
Yes, you can reheat steak in a pan. For a crispy exterior, sear the steak in a hot pan for about 60 seconds on each side.
The best way to reheat steak depends on the size and thickness of the cut. For thicker cuts, it is recommended to warm the steak in the oven and finish it in a cast-iron skillet on the stovetop. Smaller cuts can be warmed quickly in a pan on the stovetop.
To reheat steak in the oven, place the steak on a wire rack over a baking sheet and warm it in a 250°F oven until it reaches an internal temperature of 110°F, which takes about 20 to 30 minutes.
