Tiffany Haney
Reheating steak is a delicate process that requires care to avoid overcooking or drying out the meat. While some people opt to eat leftover steak cold, others seek ways to restore it to its former glory. Various methods exist for reheating steak, including using a microwave, oven, stovetop, air fryer, or sous vide. Each technique has its pros and cons, and the best approach may depend on factors such as the thickness of the steak, personal preferences, and available equipment.
| Characteristics | Values |
|---|---|
| Best way to reheat | Stovetop, Sous Vide, Air Fryer, Oven |
| 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. |
| Sous Vide | Place steak in a sealable bag with a small pat of salted butter. Fill a large stockpot with water at 120°F-130°F. Place the bag in the pot and cook for 5-8 minutes. |
| Air Fryer | Preheat the air fryer to 350°F. Place the steak in the basket and cook for 3-5 minutes. |
| Oven | Preheat oven to 250°F. Place steak on a wire rack set inside a baking sheet. Warm until it reaches 110°F. |
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What You'll Learn
How to get a crispy exterior
Reheating a steak in a frying pan is a great way to get a crispy exterior while retaining the inside texture. To achieve a crispy exterior, you can follow these steps:
Firstly, it is important to let the steak reach room temperature. This will ensure that the steak reheats evenly and reduces the chances of overcooking. It is recommended to let the steak sit for about 30 minutes.
Next, heat a tablespoon of vegetable oil in a medium frying pan or cast-iron skillet over medium-high heat. You can also use butter or a neutral oil, heating until it is almost smoking.
Once the oil is hot enough, add the steak to the pan. Allow the steak to cook for about 60 seconds on each side. This will give it a crispy exterior without overcooking the inside.
After searing both sides, let the steak rest for 5 to 10 minutes before slicing. This allows the juices to redistribute, ensuring a juicy and tender texture.
If you are reheating thicker cuts of steak, you can first warm the steak in the oven at a low temperature of around 250°F (120°C) for about 10-15 minutes, and then finish it off with a quick sear in the pan. This will ensure that the steak is heated evenly throughout while still achieving a crispy exterior.
Additionally, an air fryer can be used to achieve a crispy exterior, especially if you are reheating thinner cuts of steak. Preheat the air fryer to 350°F and place the steak directly in the basket for 3 to 5 minutes, depending on the thickness of the steak.
By following these steps, you can enjoy a reheated steak with a crispy exterior and a juicy, tender centre.
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Reheating steak in the oven
Firstly, it is important to let the steak come to room temperature. This will prevent the steak from overcooking and ensure even heating. Remove the steak from the refrigerator and let it sit for about 30 minutes to an hour.
Preheat your oven to 225-250°F (107-121°C). The exact temperature may vary slightly depending on your oven and personal preference. Place the steak on a wire rack set inside a baking sheet. This setup allows heat to circulate evenly around the steak and any excess fat to drip away.
The cooking time will depend on the thickness of your steak and your desired level of doneness. For a 1-inch thick steak, 15-20 minutes in the oven should be sufficient. Use a meat thermometer to check the internal temperature of the steak. A rare steak should be 120°F (49°C), medium 140°F (60°C), and well-done 160°F (71°C). Adjust the time accordingly if your steak is thicker or thinner.
Once the steak reaches the desired internal temperature, remove it from the oven. If you want a crispy crust, heat some oil in a skillet or frying pan over medium-high heat. Sear the steak for about 1-2 minutes on each side until a nice crust forms.
Finally, let the steak rest for a few minutes before slicing and serving. This will allow the juices to redistribute, ensuring a juicy and tender steak.
By following these steps, you can enjoy your leftover steak without overcooking it, maintaining its flavour and texture as closely as possible to a freshly cooked steak.
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Using the sous vide method
Reheating steak using the sous vide method can yield juicy and flavourful meat. This method involves sealing the steak in an airtight bag, then submerging it in a water bath heated to a precise temperature.
To begin, take your steak out of the refrigerator and let it sit at room temperature for about 20 to 45 minutes. This helps prevent the steak from overcooking during the reheating process. You can also place a small pat of salted butter on the steak to add some moisture and flavour.
Next, seal the steak in a freezer bag or a vacuum-sealed bag, squeezing out as much air as possible. Fill a large stockpot or a sous vide container with water, ensuring that the water level is high enough to completely submerge the bag. Attach a sous vide machine and set the temperature between 120°F and 135°F. The exact temperature will depend on your desired level of doneness, with lower temperatures for rarer steaks.
Once the water has reached the desired temperature, carefully place the bag of steak into the water bath, ensuring that it is fully submerged. Cook the steak for about 5 to 8 minutes, or until it reaches your desired internal temperature.
Finally, remove the steak from the bag and quickly sear it in a hot pan for about a minute on each side if you prefer a crispy exterior. This step is optional but will give your steak a nice crust.
The sous vide method is an effective way to reheat steak because it allows you to precisely control the temperature, preventing the steak from overcooking. It also seals in the juices and flavours, resulting in a juicy and tasty steak.
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Reheating individual slices of steak
It is important to note that reheating steak slices in a frying pan is best done for smaller or thinner pieces of steak. For thicker cuts of meat, it is recommended to use an oven or an air fryer to ensure even heating.
To achieve a crispy exterior, thoroughly pat the steak slices dry and pan-sear each side for about 60 seconds. It is also recommended to let the steak rest for a few minutes before slicing and serving.
Additionally, it is advised to let the steak sit at room temperature for about 20-30 minutes before reheating. This helps prevent overcooking and improves the chances of a successful reheating experience.
While some sources suggest using the microwave for reheating steak slices, this method can dry out the meat and cause the fat to become tough and chewy.
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Pros and cons of different methods
Stovetop
Pros: This method is suitable for thinner pieces of steak, such as skirt steak or flank steak, or for sliced steak. It is also a good option if you want to achieve a crispy exterior. Using a cast-iron skillet on the stovetop is a good way to reheat steak as it retains heat better and can reach higher temperatures.
Cons: Reheating steak on the stovetop may not be ideal for larger pieces of steak as it can be difficult to heat the meat all the way through without overcooking the exterior.
Oven
Pros: Reheating steak in the oven is a good option for thicker cuts of steak. Using a wire rack set inside a baking sheet allows heat and air to circulate from all sides and for fat to drip away. A lower temperature of around 250°F will help to reheat the steak from the inside out while maintaining its juices.
Cons: Reheating steak in the oven may not be the best option for thinner pieces of steak, as it can take longer than necessary.
Sous Vide
Pros: The sous vide method is a good way to reheat steak without overcooking it and to concentrate its juices and flavours.
Cons: One of the downsides of the sous vide method is that it requires a special machine, which not everyone has.
Air Fryer
Pros: Air fryers cook much faster than conventional ovens, so they are a good option when you're short on time. They also help create a crispy crust.
Cons: Air fryers may not be suitable for those who prefer their steak without a crust.
Microwave
Pros: Microwaving steak is a quick and easy option when you're short on time.
Cons: Microwaving steak can dry it out and cause the fat to become tough and chewy. It can also make the steak rubbery in texture.
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Frequently asked questions
Warm some oil in a skillet, add the steak, and sear it, flipping every minute, until cooked to your liking.
Allow the steak to cook for about 60 seconds on each side—just enough time to get a crispy exterior without overcooking.
There are several methods, including microwaving, steaming, searing, and sous vide. The best way depends on whether you’re reheating a large cut of meat or individual slices.
First, warm it in the oven, then sear it in a pan.
Smaller pieces of steak can be cooked quickly on the stovetop.
