Four Ways to Reheat a Steak so It Doesn’t Overcook

Finding the perfect method for cooking steak is a personal trip. A person frozen grilled steak The method is another person Reverse to go up (I’m sure it’s a famous Steak saying). And once you have found yours, well, you are a steak master: each steak comes out exactly at the temperature for immediate festication. These are all smiles and steak fries until the next day, when problems strike – how do you warmn the steak cooked from leftovers without taking it in well done territory? Well, it took tests and errors, but these are my favorite warm -up methods according to the priorities of the steak.

Microwave

For a steak with room for maneuver (it can bear to cook a weld), the microwave is by far the fastest method. Put the steak on a secure plate in the microwave and tie it up for 20 to 30 seconds. Enter there and thoroughly touch the steak to assess the temperature. If it is a small piece of steak, it could be heated enough to take advantage of it. If it is a larger steak, you will have to return it and make another explosion of 20 to 30 seconds.

I meal steak in the air fryer Yesterday, with the intention of reheating it, so my steak is small (I cut a larger band steak in five rooms) but it is also a rare at the center. Bring it into the microwave for 30 seconds made it hot and I did not have to turn it over. The center is always a perfectly tender way perhaps a medium-rare, that’s how I prefer my steak. Keep in mind that the microwave will not give you any kind of additional seizure or crust. If you want this, read the rest.

Fry

I think it’s my favorite way to warm the steak, especially if it is a larger piece that my meals have prepared. I love the crisp brown seizure that I receive from this method and it is a good medium between the fast microwave and the longer vacuum method (or my “false vacuum”).

Heat a thick background pan, such as melting or carbon steel. The pan can stay dry; If you like butter or oil, it’s good but you will get splashes. Once the pan begins to smoke a little, add the steak to the pan. Let stand and sizzle for two minutes, then use pliers to turn the steak. Also cook for a minute or two on this side. If you have a larger steak, you may need to add more time.

Credit: Allie Chanthorn Reinmann

Again, my steaks are small in the division, but honestly because of this, you can see how the center has remained pink throughout. The frying of the pan gives you an additional flavor of the entry and like its heating from the outside, on one side at the same time, you protect the inside from cooking too quickly. Spending a few additional minutes with this method provides the best results.

Fry

I love my air fryer, but I could the least like the steak redesigned by the curling of air. It could well depend on my mood. Frying in the air is faster than burns but slower than microwave. This can give you a little crisp exterior, but the hot convection winds can take the steak a little too quickly. You have to watch it. It’s a bit difficult to do with certain basket models that have no windows, but that is why we have registered.

First, preheat the air fryer. It only takes a few minutes, but it is important that the container is already hot, so your steak is not slowly starting to cook during the preheating time. Drag the steak in the air fryer and cook for at least three minutes for a small steak. For a larger steak, I suggest checking it every minute and maybe turn it over after a few.

Left: Pan -fried steak. Right: fried steak in the air.
Credit: Allie Chanthorn Reinmann

As I mentioned above, my steaks were cut in a larger band steak so that you can see the pink center throughout the warming. You can see that my fried steak is completely cooked over the whole outside, so the pink edge has disappeared. The pan -fried steak on the left did not bake on the edges.

Credit: Allie Chanthorn Reinmann

But don’t let the edges be wrong: the center of the fried steak is always a tender environment when you cut in the middle. However, if your steak has no room for maneuver to cook a little more, you want to use another method.

Under vacuum or faked

It is the longest method – it gently warms the steak via a hot water bath. The advantage is that if you have a perfectly cooked medium-rare steak, this will remain like this.

If you have a subvid or an immersion circulator, you can configure the double boiler and the circulator for the original target temperature of the steak. The heating times will vary on the size and thickness of your steak, but it will take about 30 minutes.

Credit: Allie Chanthorn Reinmann

If you do not have immersion circulation, you can make a false vacuum. Put your steak in a zipped plastic bag and mash all the air. Remove the end with the meat in hot tap water, which will be around 120 ° F. If it floats, add a weight to the water. I left the zipper hanging out of the water, then I put a glass of water on the steak to keep it overwhelmed. You should leave it like this for about 20 to 25 minutes. You will probably have to change the water at least one or even twice during this period.

Again, you will not get any additional flavor with entry marks using the vacuum method, but your steak will be revitalized and as juicy as ever. Among the four methods, think of your priorities first. Do you have a room for maneuver with cooking the center? Do you want to seize brands? Are you in a hurry by time? Then you can make the right choice for your steak.