The Best Way to Reheat Steak So It's as Savory as Night One
Cooking steak for dinner is a treat, and if you happen to have leftovers, you want to make sure that sirloin or filet tastes just as tender and juicy as it did the evening you prepared it. Reheating steak can be tricky, though—have you ever cooked a piece for just a few seconds too long that it started to make a popping noise in the microwave?
To avoid ruining your beautiful filet of succulent beef—and making a complete mess in the microwave—we called on Claudia Sidoti, principal chef at HelloFresh, to give us advice on the best ways to reheat steak.
The best way to reheat steak
Here's how to do it in the microwave.
Sidoti says that the microwave is the best option if you're pressed for time. Simply place the steak in a deep, microwave-safe dish, and then pour any pan dipping, sauce, or even gravy that the steak was submersed in prior on top of the steak. If the steak wasn't stored in the fridge with a sauce, drizzle a little bit of broth on top to ensure the steak retains moisture.
The chef then suggests covering the steak and placing in the microwave on medium heat for 30-second intervals, flipping it in between intervals.
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Here's how to reheat steak in the oven.
Preheat the oven to 325 degrees and then grab a baking tray and place a wire rack inside. Put the steak on the rack and then put both in the oven together for about 15-20 minutes, regularly checking to ensure that it hasn't dried out.
Here's how to reheat it in the skillet.
"Heat a drizzle of oil or a tablespoon of butter in a pan over medium-high heat," says Sidoti. "Add the steak, and cook two to three minutes per side to reheat the surface area."
Then, add a splash or two of either beef or chicken broth to the meat and cover with a lid. Take the heat down just a notch by setting it to a medium heat, and cook between two and four minutes, or until the meat is hot in the center.
Is it better to reheat steak as a filet or sliced into strips?
"Depending on the cut, I would say filets should not be sliced to keep them as moist as possible, while flanks, skirt, strip, and other fattier cuts would be fine sliced before reheating," says Sidoti. "Either way, don't slice too thin, and if slicing first, you won't need as much time for the reheat."
Now you're equipped with all of the information you need to reheat steak so that it's just as savory as the first night you cooked it!