The Best Way to Rewarm a Steak: Techniques for Reviving Your Leftovers

Feeling adventurous with leftover steak? While it's true that steak cannot be
made as juicy as it was initially cooked, there are methods that can help you
improve its quality and make the most out of your leftovers. In this article, we
will explore the most effective techniques for rewarming a steak, discuss the
best tools, and share practical tips for achieving the best possible results.

Understanding the Challenges of Rewarming Steak

The process of rewarming meat brings unique challenges. Once cooked perishable meat cools down and becomes less juicy and flavorful, it can be difficult to bring it back to its original state. However, with the right approach and some additional effort, you can revitalize your leftover steak. It's important to avoid overcooking and drying out the meat, especially since the goal is to prepare it to your taste.

The Sous Vide Method

For the most reliable rewarming technique, consider using sous vide. This method utilises precisely controlled temperature temperatures to maintain the quality of the meat. Here’s how to do it:

Talk to your local butcher to vacuum package the leftover steak. Set up a sous vide cooker at a temperature of around 125°F (51°C). Place the vacuum-sealed steak into the sous vide cooker and let it cook for approximately one hour. The duration can vary depending on the thickness of the steak and how cold it is when you begin. Alternatively, for a quick method, you can place the steak in hot water at the same temperature for a shorter period.

This method ensures that the steak is perfectly warm without overcooking, thereby preserving its texture and flavor.

Slow Cooking on a Low Heat

Another excellent method is to use a heavy-bottomed pan on an electric burner set to minimum heat. Here’s what you should do:

Cover the pan just gently with a thin layer of beef broth or water. Insert a digital temperature probe into the steak to monitor the temperature. Remove the steak when it reaches a temperature of 110°F (35°C).

If you have a gas stove, use a simmer ring. For oven users, choose a low temperature setting (typically around 125°F/45°C). Wrap the steak tightly in foil and insert the probe through the foil to monitor the temperature.

Other Creative Solutions

While these methods can yield better results, sometimes the simplest solution is the best:

Consider making a hot gravy and pouring it over the steak for added flavor. Alternatively, enjoy the meat cold in a sandwich or let it warm to room temperature before slicing and using it in dishes like stir-fry or fried rice.

Preferably, use leftover steak in dishes where it can be incorporated without needing to be rewarmed to the same extent, like a steak sandwich or a dish that doesn’t require the steak to be cooked again.

If you're already planning to cook the steak further, consider using the remaining heat from the stove or oven to reheat it quickly and evenly.