How to Reheat Leftover Steak — DC Steakhouse (2024)

FAQs

How do you reheat steak from a steakhouse? ›

Leave it on its rack on the counter as you preheat your oven. Bake at a low temperature. Heat your oven to 250 degrees Fahrenheit—the lower, gentler temperature will help reheat the steak from the inside out while maintaining the juices. Reheat the steak for about 20 minutes.

Though heading to the microwave may seem like the easiest and quickest method, it will unfortunately leave your steak overcooked and rubbery. Instead, try reheating the meat in the oven: First, preheat the oven to 250 degrees. Then, place the whole steak (unsliced) on an oven-safe rack set over a baking sheet.

Boil some water in a good size pan and turned it off. Put your steak in a watertight ziplock bag with some butter and drop it into the water bath. Wait a few minutes and serve. If you're talking about a piece of grilled steak, I would reheat it in a skillet over medium low heat.

Oven Method for Retaining Moisture

The oven provides a comprehensive and gentle reheating option: Preheat the oven to 325-350°F (160-170°C). Arrange the carne asada on a baking sheet or in an ovenproof dish. Introduce a bit of water or beef broth and cover with aluminum foil to lock in moisture.

Cut it into 1-inch pieces, toss into the food processor with a drizzle of olive oil and turn it into a semi-pureed beef filling. You can use it in pies, add it to pasta sauces, or turn it into savory dumplings.

The occurrence of warmed-over flavor begins as lipids, primarily lipids from the cell membrane of cells in the meat, are attacked by oxygen. This process is aided by the release of iron from iron-containing proteins in the meat, including myoglobin and hemoglobin.

Place the steak in the oven and let it reheat slowly, until the steak reaches about 100°F — the time will vary depending on how thick the steak is, but plan on this taking about 20 to 30 minutes.

A steak can be zapped in the microwave, but you risk making your steak extremely dry, bordering on a rubbery texture. Fortunately, there are several ways to reheat leftover steak without drying it out, including on the stove, in the oven, sous vide, air fryer, and more.

For a more convenient method, you can reheat your steak in the microwave. Use a damp paper towel to cover your steak. Heat in the microwave for 30-second increments at 50% power to capture as much moisture as possible, flipping it intermittently to help ensure it's cooked throughout.

Learning how to reheat cooked steak properly will help you keep it medium rare. The best way to do it is to slowly raise the temperature of the steak by cooking it on 250-degree heat in the oven or on the grill until the inner temperature reaches about 125 degrees. Then, give it a quick sear on each side.

How do you make reheated meat taste better? ›

If you have time, the best way to reheat steak for taste and texture is in the oven. However, microwaving in gravy or broth is quicker and can still keep it moist.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Gently reheating the meat in the oven allows it to warm up without overcooking, while a minute or two in a hot pan gives it the texture of just-cooked steak. This reheating technique also browned the meat rather than turning it gray, which earned this method extra points in the looks department.

The key is to keep heat low to avoid overcooking. Before placing meat in the pan, add a bit of oil or your choice of butter. For more moisture, cover the pan while the meat reheats. This method normally takes around five minutes.

Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200 °F, in a chafing dish or slow cooker, or on a warming tray.

For steaks, using a cast-iron skillet or a hot grill or griddle top is favorable, since it reinvigorates the crust and heats the inside without overcooking the steak.

Warm a steak in a low oven (200F) until the meat reaches 105-110F (see last footnote for suggestions on the best pre-heat temp). The surface will dry out in the oven, which is desirable. Or you can sous vide to 110F, then pat dry. A simple cooler chest and hot tap water makes a great sous-vide bath for this purpose.

While resting, cover the steak with foil, Use a warming tray or heat lamp, Or put the steak in the oven.