Marianne Martinez
There are several ways to heat up steak in a pan, and the best method depends on the equipment you have available and your desired texture. One popular method is to use the oven-and-pan-sear approach. First, heat your oven to 250°F and place the steak on a wire rack set inside a baking sheet. Once the internal temperature of the steak reaches 100-110°F, heat oil in a cast-iron skillet over medium-high heat. Add the steak to the pan and cook for about 60 seconds on each side to achieve a crispy exterior. If you want to retain moisture, you can add a small pat of salted butter on top of the steak. Another approach is to steam the steak in a covered pan on the stove. However, this method may result in a water-logged taste and a lack of crust.
| Characteristics | Values |
|---|---|
| Oven temperature | 200-250°F |
| Steak internal temperature | 100-110°F |
| Oven time | 20-30 minutes |
| Pan type | Cast-iron, non-stick, stainless steel |
| Pan size | 10-inch or larger |
| Pan heat | Medium-low to high |
| Pan oil | Vegetable, olive, grapeseed |
| Pan sear time | 60 seconds per side |
| Rest time | 5-10 minutes |
| Alternative methods | Sous vide, steaming, microwave |
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What You'll Learn
Warm the steak to room temperature first
Warming your steak to room temperature before heating it up in a pan is a crucial step in the reheating process. This is because it ensures that the inside of the meat won't be cold, reducing the amount of time it takes to reheat the steak.
To do this, take your steak out of the fridge and let it sit at room temperature for around 20 to 45 minutes. This will depend on the thickness of your steak, as thicker cuts will take longer to reach room temperature.
During this time, you can prepare your pan. Choose a large cast-iron, nonstick, or stainless steel pan that is at least 10 inches in size. Place it on the stovetop over medium-low heat and add a teaspoon of oil, such as olive oil or vegetable oil. You can also add a small pat of salted butter to the pan to add some extra moisture and flavour to your steak.
Once your steak has reached room temperature, it's time to add it to the pan. Make sure that the meat only covers up to half of the pan's surface area, as this will ensure even heating. Place the steak in the pan and cover it with a lid for a few seconds to circulate the heat.
Now, you're ready to sear your steak. Uncover the pan and let the steak cook for about 60 seconds on each side, or until it reaches your desired level of doneness. This step is crucial in creating a crispy exterior without overcooking the steak.
Finally, transfer your steak to a cutting board and let it rest for 5 to 10 minutes before slicing and serving. This resting period allows the juices to redistribute, ensuring a juicy and tender steak.
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Use a cast-iron pan
Using a cast-iron pan is one of the best ways to reheat steak. This method is preferred by Hervé Malivert, the director of culinary affairs at the Institute of Culinary Education.
First, take your steak out of the fridge and let it sit at room temperature for 20 to 45 minutes. This will ensure that the inside of the meat isn't cold when you reheat it.
Next, heat your cast-iron pan on the stovetop over medium-high heat. Add a teaspoon of vegetable, olive, or grapeseed oil to the pan. You can also add a small pat of salted butter for extra flavour. Place the steak in the pan and cover it with a lid for a few seconds to circulate the heat. Sear the steak for about 60 seconds on each side, or until browned, to get a crispy exterior without overcooking the meat.
Finally, transfer the steak to a cutting board and let it rest for 5 to 10 minutes before slicing and serving. This will allow the juices to redistribute and ensure your steak is juicy and tender.
Using a cast-iron pan is a quick and effective way to reheat steak, giving it a crispy exterior while retaining a juicy, tender inside.
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Sear the steak in the pan for one minute each side
To sear your steak in a pan, you'll first need to select an appropriate pan. A cast-iron skillet is a good choice, but you can also use a nonstick or stainless steel pan, as long as it's large—at least 10 inches.
Once you've chosen your pan, place it on a burner on your stovetop and adjust the pan so that the area where you'll place the steak is furthest from the heat source. Place your steak in the pan, ensuring that it doesn't cover more than half of the pan's surface. If you're reheating multiple steaks, work in batches to avoid overcrowding the pan.
Now, it's time to heat your pan. If you're aiming for a crispy exterior, heat a tablespoon of vegetable oil, olive oil, or grapeseed oil over medium-high to high heat. You want the oil to be almost smoking hot, which should take about two minutes.
When the oil is hot enough, it's time to sear your steak. Place the steak in the pan and let it cook for about 60 seconds on each side. This will give your steak a crispy exterior without overcooking it. If you prefer your steak rare, you may want to reduce the searing time to 30 seconds on each side.
After searing, transfer your steak to a cutting board and let it rest for 5-10 minutes before slicing and serving. This resting period is crucial, as it allows the juices to redistribute and ensures your steak stays juicy and tender.
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Preheat the oven to 250°F
Preheat your oven to 250°F. This low temperature will retain your steak's juices. Place a shallow baking sheet inside the oven and set a wire rack inside it. The rack will help distribute heat evenly around the steak, so you won't need to flip it. Put the steak on the rack and heat it in the oven for about 25 to 30 minutes, or until the internal temperature reaches 100-110°F. 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. Swirl a tablespoon of vegetable oil in a medium frying pan or cast-iron skillet and place it on the stovetop over medium-high heat. When the oil is almost smoking, add the steak to the pan and allow it to cook for about 60 seconds on each side. This will give the steak a crispy exterior without overcooking it. Let the steak rest for 5-10 minutes before slicing it.
It is worth noting that some sources recommend higher oven temperatures for cooking steak. For example, one source suggests preheating the oven to 450°F for thicker steaks, while another recommends 425°F as the best temperature for cooking steak in the oven. These higher temperatures are typically used in conjunction with a skillet or pan to achieve a good sear on the steak.
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Use the sous vide method
The sous vide method is a French technique that involves slowly cooking vacuum-sealed food in a water bath at a low temperature using a special machine. It is a great way to heat up steak while retaining its juices and flavour.
To use the sous vide method, first, place your steak in a sealable freezer bag with a small pat of salted butter. Squeeze out as much air as possible and let the steak come to room temperature, which should take about 20-30 minutes.
Next, fill a large stockpot with water and attach a sous vide machine according to the machine's instructions. Set the water temperature to somewhere between 120°F and 130°F—warm enough for some steam to rise from the pot. Place the airtight bag in the pot, ensuring it is away from the edges, and cook for about 5-8 minutes, or until the meat is gently warmed through.
If you want a crisp exterior, thoroughly pat the steak dry and pan-sear it for about 60 seconds on each side. You can also use a butane torch to finish the steak, but this may leave an off-putting aroma on the surface of the meat.
The sous vide method offers unparalleled control over your steak, allowing you to precisely cook it to your desired level of doneness. It is important to note, however, that this method requires more equipment than traditional cooking methods.
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Frequently asked questions
There are several ways to heat up steak in a pan. One way is to heat the steak in an oven at 250°F for 20-30 minutes, then finish it off in a pan with oil over medium-low heat for a few seconds. Another way is to heat the steak in a sous vide at 120°F-135°F for 5-8 minutes, then finish it off in a pan for about a minute on each side.
To avoid overcooking the steak, it is important to let it sit at room temperature for 20-45 minutes before reheating. This ensures the inside of the meat is not cold. It is also important to heat the steak slowly in the oven or sous vide until the internal temperature reaches 100°F-110°F.
Depending on the thickness of the steak, you should heat the steak in a pan for about 60 seconds on each side.
You should use a large cast-iron, nonstick, or stainless steel pan to heat steak.
