The Right Way to Reheat Steak, According to a Chef

If you've ever found yourself with a windfall of leftover filet mignon or Porterhouse, courtesy of, say, a big family barbecue, a lavish dinner party, or perhaps a doggie bag from an upscale restaurant, chances are you've considered the best way to reheat steak. After all, it's essential to make the most of this delicious opportunity. While yesterday's steak tidbits can be enjoyed cold, serving the steak hot lends more sizzle to next-day lunchtime salads or sandwiches. But you don't want to turn it into leather. We spoke to a chef and culinary instructor to learn the best methods for reheating steak so it's still delectable the second time around.

Before Reheating

There are several methods for warming up those tender slices of steak, but first, you need to take it out of the fridge and bring it to room temperature. Hervé Malivert, director of culinary affairs at the Institute of Culinary Education, says to allow it to sit for about 45 minutes before reheating so that the inside of the meat won't be cold.

How to Reheat Steak in the Oven

This method requires a two-pronged approach: First pop the steak in the oven, using low heat, then finish it on the stovetop (more on that topic soon). Here's how to go about it:

1. Preheat the oven to 250 degrees Fahrenheit, and place the steak on a wire rack over a baking sheet. (The rack allows the air to circulate and heat all sides of the meat.)
2. Heat the steak until the inside temperature reaches about 110 degrees, or around 20 to 30 minutes. (The length of time required depends on the size and thickness of the steak.)

Pros and cons: This approach is convenient, but it isn't a universally favored technique. Malivert, for one, isn't a big fan. "The oven isn't my preferred method for reheating steak because it doesn't have good heat transfer and will take longer to reheat the steak," he says.

How to Reheat Steak Using Sous Vide

Malivert's favorite method for reheating steak is sous vide, a French technique that slowly cooks vacuum-sealed food in a water bath at a low temperature using a special machine. When using sous vide, Malivert suggests the following:

1. Reheat the steak to a 135-degree internal temperature in the sous vide.
2. Open the bag.
3. Finish the meat quickly on the grill or stovetop.
   

Pros and Cons: Malivert prefers this method because it concentrates food's juices and flavors without overcooking it. On the downside, not everyone has a sous vide machine.

How to Reheat Steak on the Stovetop

The trusty cast-iron skillet is one of the most versatile tools in any home cook's arsenal, and it's the right tool for reheating steak—as well as for preparing the meat the first time around. "Cast iron retains heat better and longer as it can get to a higher temperature," says Malivert.

Whether you're slowly heating the steak in the oven as an initial step or reheating the room-temperature steak on the stovetop, it's important to fire up your cast-iron pan before it comes in contact with the meat. Here's how to put your cast-iron pan to work:

1. Heat about a tablespoon of olive oil or grapeseed oil in the pan for around two minutes until it's intensely hot and just begins to smoke. 
2. Cook the steak over medium heat, turning every minute until it reaches the desired level of doneness.

Pros and cons: Malivert notes that the stovetop is a much better heat conductor than the oven. "It will reheat faster with a better crust without drying or overcooking the steak," he says. This approach does require a cast-iron skillet, but it's a pan we recommend you own for many recipes.

Using Reheated Steak

After you've reheated the cooked steak, let it rest for a few minutes on a cutting board before slicing. You can serve that prized cut of beef in countless ways, including:

• With a chimichurri sauce and corn on the cob
• Sliced and stacked into tacos or fajitas
• In steak and onion sandwiches
• Nestled next to a big baked potato

Whatever the recipe, can you expect the reheated steak to taste as delicious as it did the first time you served it? "Probably not, but it can be close," says Malivert. "The reason is that as cooked steak cools down, it will release some of its moisture, and there's nothing you can do to replace it."

How Long Does Leftover Steak Last?

According to the USDA, it is recommended to eat leftover cooked steak within 3 or 4 days and the meat should be wrapped tightly or in a sealed container before it is stored in the refrigerator for that time. Of course, look for any sign of spoilage (change of smell, texture, or color) before reheating it.