Four Ways to Reheat Steak Without It Overcooking
Finding the perfect way to cook a steak is a personal thing. For some, it’s grilling a steak frozen , for others, it’s searing the other side (I’m sure that’s an old saying). And once you find your way, you’ll be a steak master: every steak is the perfect temperature to serve right away. That is, until disaster strikes the next day: how do you reheat leftover steak without it being completely done? Well, it took some trial and error, but here are my favorite reheating methods based on my steak-cooking priorities.
Microwave oven
For steak that can be cooked rare (i.e., if it’s a little rare), the microwave is the fastest way. Place the steak on a microwave-safe plate and microwave on high for 20 to 30 seconds. Gently touch the steak to gauge its temperature. If the steak is small, it may already be cooked enough to enjoy. If the steak is large, flip it and cook for another 20 to 30 seconds.
Yesterday I cooked a steak in the air fryer to reheat later. So the steak is small (I cut a larger steak into five pieces), but it’s medium to rare in the center. After I microwaved it for 30 seconds, it was hot to the touch and I didn’t have to flip it. The center is still perfectly tender, medium to maybe medium, which is how I like it. Keep in mind that the microwave won’t give you extra crust or browning. If that’s what you’re looking for, read on.
Fry in a pan
I think this is my favorite way to reheat steaks, especially if they’re larger than the ones I grill. I like the crispy crust I get this way, and it’s a nice middle ground between a quick microwave and the longer sous vide (or my “pseudo-vide”) method.
Heat a heavy-bottomed frying pan, such as cast iron or carbon steel. The pan can be dry; if you prefer butter or oil, that’s fine, but there will be splatter. Once the pan begins to smoke lightly, place the steak in it. Let it sizzle for two minutes, then use tongs to flip the steak. Cook for another minute or two on that side. If you have a larger steak, you may need to increase the cooking time.
Again, my steaks were small because of the splitting, but honestly, that’s why you can tell the center stayed pink the entire time. Pan-frying adds extra flavor by creating a crust, and since the meat is heated on the outside, on each side, it protects the inside from cooking too quickly. Giving this method a few extra minutes will give you the best results.
Deep fried
I love my air fryer, but my least favorite thing to reheat is steak. Maybe it depends on my mood. Air frying is faster than searing, but slower than microwaving. It can give a light crispy crust, but the hot convection air can reheat the steak too quickly. You have to keep an eye on it. Some models of air fryer baskets without windows make this difficult, but that’s what we signed up for.
First, preheat the air fryer. This only takes a couple of minutes, but it’s important that the container is already hot so that the steak doesn’t start to slowly cook while it’s preheating. Place the steak in the fryer and cook for at least three minutes for a small steak. If the steak is large, I recommend checking it every minute and perhaps flipping it after a few minutes.
As I mentioned, my steaks were cut from a larger striploin, so the pink center shows through during reheating. You can see that my air-seared steak was cooked all the way through on the outside, so the pink edge disappeared. The steak on the left, pan-seared, was undercooked on the edges.
But don’t let the edges fool you: The center of an air fryer steak will stay tender, even if you cut it down the middle. However, if your steak takes longer to cook through, you may need to try a different method.
Sous-vide or pseudo-vide
This is the longest method, where the steak is gently heated in a water bath. The benefit is that if you have a perfectly cooked medium-rare steak, it will stay that way.
If you have a sous vide (immersion circulator), you can set the water bath and circulator to the desired temperature for your steak. The reheating time will vary depending on the size and thickness of your steak, but it will take about 30 minutes on average.
If you don’t have an immersion circulator, you can use a mock boil. Place the steak in a zip-lock plastic bag and squeeze out all the air. Place the end of the bag in hot tap water (about 125°F). If the meat floats, add weight. I left the top end of the zip-lock hanging above the water, then placed a glass of water over the steak to keep it submerged. Leave it there for about 20 to 25 minutes. You’ll likely need to change the water at least once, if not twice, during this time.
Again, the sous vide method won’t add the flavor of searing, but your steak will still be juicy and fresh. First, decide what your priorities are when choosing one of the four methods. Do you have the ability to adjust the doneness of the center? Do you need sears? Are you limited in time? Only then will you be able to make the right choice for your steak.