The Best Way to Cook Steak Is Also the Best Way to Reheat It (2024)

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The Best Way to Cook Steak Is Also the Best Way to Reheat It? ›

About this method: Cook's Illustrated reports that one of the best ways to cook steak is also one of the best ways to reheat it. First, the meat is arranged on a wire rack set inside a baking sheet and warmed in a 250°F oven until it reaches 110°F, which takes about 30 minutes.

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.

This method takes the most time but is the best option for moist, succulent leftovers. Set your oven to 250°F (120°C). Add meat to a baking tray, followed by a dash of oil or butter. Cover with aluminum foil to prevent it from drying out.

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.

You simply warm some oil in a skillet, add the steak, and sear it, flipping every minute, until cooked to your liking. Results: The straightforwardness of this method makes it immediately appealing, and we do think it's one of the best ways to reheat sliced steak.

Allow your steak to come to room temperature (about 30 minutes on the counter). Preheat the Air Fryer to 350°F. Place the steak into the Air Fryer basket to reheat the steak; check every 2 minutes. The cook time will depend on steak thickness, so ensure the internal temperature reaches around 110°F–130°F.

Only do this if your steak is nearly unsalvageable but too wasteful to throw away. 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.

For this method, set your oven to 250-degrees Fahrenheit. Get a baking dish or baking tray and set a wire rack inside. Place your steaks on top of the wire rack and cover loosely with aluminum foil. The aluminum foil keeps the heat trapped inside the dish to cook your steaks faster without drying them.

If food has been hygienically prepared, cooled quickly after cooking (or reheating) and stored cold, reheating more than once should not increase the risk of illness. However, prolonged storage and repeated reheating will affect the taste, texture, and sometimes the nutritional quality of foods.

What meat should you not reheat? ›

Reheating chicken is not advisable more generally because it has a higher density of protein than red meat - when reheated, proteins break down differently and can upset the stomach.

the danger of bacteria breeding in food when food is neither steaming hot throughout nor cold. This includes, for example, food that is only partially reheated or 'warmed' rather than thoroughly reheated. that reheating foods can carry risk of foodborne disease even if the food is not raw or being cooked from scratch.

A cast-iron skillet or grill is the best way to reheat steak

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.

Steakhouses use aged steaks

Aging improves beef in different ways, from tenderizing the meat to adding a distinct nutty flavor. "Steaks have to be aged (wet or dry) for a certain amount of time for the enzymes to break down the connective tissues after slaughter," chef Samuel Jung says.

Our advice? Add a splash of beef broth and always reheat in the oven (not the microwave). You can transform the steak into a stir-fry that's better than takeout or dice it up for stews, stroganoff, and beef and veggie pot pie.

Eating steak that is cold, or even room temperature, is perfectly safe, as long as it hasn't been in what the USDA calls the "danger zone" (the temperature range between 40°F and 140°F) for longer than 2 hours.

If you are trying to keep a roast, steak, or whole bird warm, tenting with aluminum foil while it rests will benefit the meat in two ways: It will keep it at a warm temperature while allowing the juices to redistribute.

Only do this if your steak is nearly unsalvageable but too wasteful to throw away. 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.