Hey, maybe someone here has some ideas. I love fatty beef like ribeyes, cooked medium rare. But unlike leaner meats, which are damn tasty served cold & sliced thinly, leftover fat-marbled meat is pretty unappetizing.
What are some ways to deal with leftovers so they’re palatable again? I’ve experimented with tossing slices in a hot pan with … various stuff … like Worcestershire sauce and onions, but the technique needs improvement.
I’d love some sweet-spicy Asian flavors to mix things up, maybe.
Anyone here re-heat leftover meat, something other than a microwave?
I’ve had prime rib that was left over from Christmas that I vacuum sealed to keep longer. when I pulled them out, I thought, “what the hell” and just tossed the bag into a pot of cold water and put it on the stove. I took it out when the water was at a light simmer and it was perfect. It didn’t keep all of its red medium rare color, but it was tender and juicy.
Yeah, if you aren’t using a circulate, might be easier to heat up the water until it gets to 140, turn off the heat, and drop the steak in just to reheat it. You don’t even really need a vacuum seal, just a ziploc bag.
I’ve reheated steaks in an oven at 200 or 250 just long enough to warm it to the bare minimum…not quite fresh off the grill quality, but not bad at all, and it doesn’t seem to make it too done for me.
Thinly slice it while cold, grill in a hot cast iron pan with onions (and optionally, peppers and mushrooms), cover with provolone cheese and load onto a toasted, lightly-mayoed hoagie roll. A top notch homemade Philly cheesesteak.
EDIT: This is pretty much what I do with all leftover steak. So I don’t have any other tried and true options to offer. Maybe a stir fry?
Dice potatoes, onion and what ever you like. Cut fat off of steak for the grease. Heat up fat in pan and remove. Cook up potato mix, and add cubed left over steak to heat.
Wonderful stuff. I’ve done this using left over prime rib for guests the next morning.
and another about 130 or less should do it. IME, 129=rare 132=medium rare 135=medium. If you don’t have. A sous vide cooker, do it old school - heated water in an insulated cooler - like a small Igloo. It will hold pretty close to the target temp long enough to warm your steak.