Luckily, you don’t have to completely adulterate the fine food in your doggy bag, says Conservatory West Hollywood executive chef Victor Munoz. The key is understanding food science, he says, is that when we add heat to raw steak during its first cook, the protein coagulates and excretes moisture, making the meat firmer. The higher the temperature, the tighter and firmer it will become, for all you grill masters out there. When it comes to how to reheat steak, it’s important to keep in mind that the same chemical process occurs—again. Meaning? “It’s never going to taste as good as it does the first time it was cooked because it will be less juicy,” Munoz says. However, doing what you can to keep the remaining moisture in the meat—and even adding some back—can revive your steak the second time around. And remember: When leftovers are on the menu, “you’re still getting steak for dinner, and that’s always a win in my book,” Munoz says.
How to Reheat Steak in the Oven
Munoz crowns this one of the best—albeit most time-consuming—method to reheat steak. “Good things take time,” he says. Best for: A thick-cut steak—think pot roast, stripling and ribeye—with some fat attached to it. How to do it: Remove leftover meat from the fridge and let it warm uncovered on a countertop for 20 to 30 minutes. Meanwhile, place a cast iron skillet or sheet pan in the oven and preheat to 375 degrees Fahrenheit. When the steak reaches room temperature and the cooking vessel seems hot to the touch (use oven mitts!) remove it from the oven and add crushed garlic, thyme, oregano or rosemary, a little oil, and a hunk of butter to the pan. Once the ingredients begin to sizzle, caramelize and become fragrant, add the leftover steak and place the pan back in the oven for 8 to 12 minutes—no longer, lest the meat becomes too dry. HOT TIP: Because transferring a refrigerated cut directly into the oven will take too long to warm up, it is crucial to begin with room temperature meat, Munoz says.
How to Reheat Steak in the Microwave
“What this does to your steak is dehydrate it,” says Munoz of microwaving—which is one reason why he doesn’t actually recommend reheating steak in the microwave at all. See, microwaves use the moisture molecules left in your food to create friction and heat, and in turn, there’s less juiciness in every bite, he explains. That said, if microwaving is your only option—i.e., you want your steak hot and you want it now!—adding moisture back can improve the results. Best for: French dip or a thin—that is, sashimi-thin—slice steak. How to do it: Using a microwave-safe vessel that’s about twice as large as the steak you’re cooking, add your meat and a few ounces of bone, chicken or beef broth. Place about one ounce of butter on top, and cook in the microwave on medium heat for 90 seconds, flipping the meat after 45 seconds. When all is said and done, let the steak rest for a minute, add a touch of sea salt and enjoy.
How to Reheat Steak in a Skillet
The biggest pro of reheating the steak in a skillet is that you can truly control the heat, Munoz says: “Depending on the thickness of your steak, reheating on a skillet could work magic.” Best for: Pre-cut, super-thin steak. How to reheat steak in a skillet: Bring butter and broth to boil in a cast iron pan, then turn off the heat and lightly dip your protein until it’s warm. When using thicker cuts, start with a hot pan and add butter, oil, garlic and herbs. Then add more oil and the meat. Baste until warm.
How to Reheat Steak In an Air Fryer
While Munoz wouldn’t choose to reheat steak in an air fryer, it can be done if your heart is set on using yours. Best for: Filet mignon, flat iron, or Denver cut steak (because they have the least amount of fat, making them easier to cook in an air fryer without overcrowding) How to reheat steak in an air fryer: Season your leftover steak with salt, pepper and any other spices of your choice, then let it sit at room temperature for at least 15 minutes to ensure the meat cooks evenly. Meanwhile, preheat your air fryer to 300 and wait five minutes to ensure the encasement is warm enough to reheat your steak quickly. When the air fryer is ready, cook the meat for about four minutes on each side for a thick cut (or about one minute per ounce). HOT TIP: Adding oil to the air fryer will give your meat a crispy texture but may dry it out; butter will add moisture but less texture.
The Very Best Way to Reheat Steak
When Munoz reheats his own steak, he combines the skillet and oven methods: Baste leftover steak in garlic, butter and herbs, then warm it in the oven for 8 to 12 minutes. Why? The best meat is worth waiting for—and it can taste just as good the second time it’s served. Next up: 40 Easy Steak Dinner Ideas and Recipes
Sources
Victor Munoz, Conservatory West Hollywood executive chef
