I grilled several thick steaks the other night and got them cooked right where I like them, between medium rare and medium. What is the best way to reheat them so that they don’t get overcooked?
I don’t know of a way to reheat a thick, cooked steak. By the time the center reaches temperature, the outer layers will be dried out.
If it was me, I’d slice into strips and heat low.
Or preferably, add to something else, like mashed potatoes in a pot. I do that a lot with left over chicken breast. Add some green beans and yum!
Don’t reheat them.
Slice them nicely & add to your favorite fancy lettuce, etc. With a suitable dressing. (Vinegar & oil? Blue cheese?)
Steak Salad!
Since medium rare and medium steak wasn’t all that warm to begin with - completely cover the steak with mashed potatos and heat it in the microwave for 30 seconds time periods. The potato seals in the moisture. Turn and burn two or three times (60 to 90 sec) until the potatos smell cooked/warm. Or you can make small cuts for visual inspections.
You can use the microwave, but go on a very low power setting and only cook until the steak is warm. Err on the side of caution to prevent overcooking.
Microwave, covered in cling film, on medium power. Depending on the size/thickness, it’ll probably be hot enough around 2 minutes.
I use the microwave, with a cover, and only heat enough to take the chill off. I don’t try to make it hot again. 30 seconds at a time at 50%, flip and turn each time, have patience if it’s a big piece, but really just until barely warm.
That’s what I do. Works for me. And if it’s really thick slice it up in smaller portions and do this.
Reheat steak? Isn’t it a moral obligation to stuff every bite down whether you have room for it or not?
OK… more seriously: the microwave does a decent job. It’ likely that your steak will wind up closer to medium well if you’re not careful, but I don’t have too much trouble preventing it from getting overdone. It helps if there are other things to warm up at the same time, or if you use a low power setting.
I also look for ways to slice it up thin and reuse it. A particular favorite is a French Dip. If you only heat the au jus to 145 F, then the steak gets hot without going past medium rare and the juice keeps it moist. Philly cheese-steak style also works, if you start the onions first and then warm up the meat slices on top of the onions, with the cheese on top of the meat.
That’s what I do. Works for me.
What…I can’t…
Why wasn’t it eaten the first time? :dubious:
:smack:
Steak salad is what we do. The idea of reheating a steak to eat as a steak is just…puzzling.
Another vote for steak salad. A great salad with great steak is a great steak salad!
I’ve never done this, but couldn’t you put the steak in a sealed ziploc bag, heat a pot of water up to whatever the internal temp of the steak is, say 135 degrees, and drop the steak in for a couple of minutes until it’s warmed through? That’d prevent the interior from cooking any more, but bring the temp of the steak to a decent enough temperature to eat. Kinda of like sous vide but without the vacuum.
Cold steak sandwiches work, too.
I’m one of those heretics who is perfectly happy with steak that has no trace of red remaining*, though, so if I wanted to reheat it, I’d probably do it in an iron skillet in the oven, lightly brushed with olive oil to keep it from drying out.
*Burn me at the steak, if you must.
I also do either a salad or sandwich. I take it out of the refrigerator an hour and 1/2 or so before I want to eat to take the chill off it gently.
Oh, yeah. Slice it thin against the grain, layer on a roll with grilled onions, pour on the mayo/horseradish sauce and commit cholesterolcide. 
The best uses for it have been given, but I’ve also been known to chop it up and throw it in a stir fry or even as part of a chili. Or the dog has a lucky day. I wouldn’t try to reheat it to eat it as “steak,” though.
I’ll join the chorus to repurpose your steak rather than reheat and eat as is. I love eating leftover steak with eggs in the morning or sliced thin for sandwiches or salad for lunch. I also am able to eat my steaks anywhere from rare to medium well, so I usually undercook if I’m anticipating leftovers so if I want to reheat, they don’t get over done.
I would suggest that if you are planning on left overs to reheat you cook the rarer thatn you like so that when you have to reheat it doesn’t over cook.