There’s nothing better than a good steak, and often there are no leftovers to worry about. But when you do have extra steak, knowing how to reheat it properly will keep it juicy and prevent overcooking.
What cooking methods are best for reheating steak?
First, avoid the microwave when possible. Microwaving steak usually results in uneven heating and a dry, overcooked texture.
If you want to preserve texture and flavor, try one of these methods:
- Pan-sear in a cast iron skillet. This is ideal for sliced steak. Preheat the skillet over medium-high heat until very hot, then add the slices and keep them moving. Heat until just warmed through, about 1–2 minutes.
- Sous vide. Best for whole steaks. Seal the steak in a vacuum bag or use an air-removal method, then warm it in a water bath set to 130°F (54°C) for 30 minutes to 1 hour. Sous vide gently brings the steak to temperature without overcooking it.
- Oven in a cast iron skillet. Place the skillet in the oven and preheat to 250°F (120°C). Preheating the skillet helps speed the process. Put the steak in the hot skillet and cook about 10 minutes, flip, then heat another 10 minutes or until warmed through.
Tips for reheating steak
- Sous vide is the most reliable way to reheat steak without drying it, but pan-searing or a low oven will also work well.
- For a medium-rare finish, aim for an internal temperature of 130–135°F (54–57°C).
- If you use the skillet or oven methods, let the steak sit at room temperature for 20–30 minutes before reheating to take the chill off and promote even warming.
- Reheat any leftover sauce separately; sauces reheat nicely on the stove in a small saucepan or briefly in the microwave.
- Don’t be afraid to repurpose leftovers. Sliced steak makes excellent sandwiches, salads, tacos, or stir-fries.
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