Since I don’t eat mammals, Brad doesn’t get to eat them much, either. When we go out, he’ll often make up for it by ordering a steak. Of course, because he doesn’t eat mammals very often, he usually can’t get through the whole thing in one sitting and brings the rest home. Over the years, we’ve perfected the method, confirmed by America’s Test Kitchen, for reheating a steak so it’s almost as delicious out of our fridge as it was at the restaurant.
This weekend we went to Mastro’s, a fancy shmancy steak house, with two of our closest friends. It was a fantastic night and we came home with about 8 ounces of New York strip (who thinks a human can eat 12 ounces of steak, anyway?). Here’s how I rekindled the magic of that meal at home in three easy steps:
1. Cook the steak in a 250 degree oven until the interior temperature is 110 degrees. In my little toaster oven it took 40 minutes for this 3 inch steak to come to temperature.
2. Heat vegetable oil in a skillet over high heat until smoking. Sear the steak for about 1 minute on each side.
3. Let the steak rest at least five minutes before cutting to allow the juices to settle.
For the record, Brad could only eat about half of the leftovers. Maybe tomorrow we’ll slice up the rest for a steak salad. How do you use your leftover steak?
Ingredients Instructions Heat the oven or toaster oven to 250F.
Cook the steak until the interior temperature is 110 degrees.
Heat vegetable oil in a skillet over high heat until smoking. Sear the steak for about 1 minute on each side.
Let the steak rest at least five minutes before cutting to allow the juices to settle.
Great steak and this re-heating method is really the only way I’ve found that tastes anywhere near a restaurant. This summer we’re gonna try buy some nice pieces of meat and doing the cooking all ourselves. Probably in a similar manner, oven with a frying pan finish. Mmmmm.
Tried this last night and it was delicious! Took about 20 minutes in the oven to get to 110 degrees. Then sautéed mushrooms in anchovy butter and added steak for 1 minute each side. Perfect!
Mmmm… mushrooms in anchovy butter sounds AMAZING!
Shoutout to Brad for not being able to finish a steak
Great recipe. I definitely recommend going with the balsamic vinegar. Topped in on a steak with some red wine sauce. I was very satisfied.
Thanks!
Oh, haha. Was using this in conjunction with a caramalized onion recipe.
This really is the best way to heat up steak, though. ^_^
Seriously? What kind of human eats 12 ounces of steak? The 8oz exists so 11 year old girls can eat steak without having leftovers.
lol!
I would say someone who eats 12 oz of steak is one of 2 types of people:
1) fat-butts who overeat pretty much every meal
2) people with a lot more muscle mass than the author or her hubby.
Not true!! I am neither a fat-butt or a person with a lot of muscle mass! Now, I admit, I may not be able to do all 12oz at once, but I bet I can do more than 8-9! I’m just saying that sometimes, not all the time, if you’re hungry enough & it’s an incredible steak, you just might be able to eat more than some!
That’s all! Now I’m going to try and heat up the rest of our steaks and crab legs from dinner last night with this recipe!
Hahaha! Sounds like an amazing dinner!
The best way I’ve found is to run water as hot as you can get it in the sink. Fill it pretty close to full. Put the steak in a ziplock and put in the water until desired temperature. This keeps it from being cooked, it simply just warms it back up. So, it tastes exactly the same as when previously cooked.
I just warmed up a leftover steak from yesterday. I sliced steak cold,put it in a cast iron skillet with a little lemon juice and chicken broth..I just heated to warm,was just as tender and tasted like I just cooked it..
Lol you don’t eat meat and your husband is spineless. You two are the epitome of hipsters. May you both not procreate to pass along your inferior genes.
Not to worry, Ryan! No children for us.
In defense against your accusations of hipsterism, I was born and raised a vegetarian and have slowly incorporated seafood and poultry into my diet as an adult. I’m just not ready for mammals yet.
You’ve saved my life today as I was considering tossing this filet mignon in the microwave. Thanks Maggie!!
Tried this last night on some leftover restaurant Filet. Skeptical, but it worked! I think it tasted about 95% as good as when it was served in the restaurant. In the past my wife would eat my leftover steak, or after a while it would go to the dogs for a special treat. Microwave and even regular pan frying would turn it into shoe leather.
Only thing I changed was to not have the oil get to smoking level, but it was hot and the steak did sizzle when I put it on. Also I used Corn oil rather than Vegetable but that’s a nit. Sounds like you could use Olive oil too which I’ll try next time.
Thanks for the tip!
Hi George! I’m so glad this worked for you!
My only warning about olive oil is that it has a lower smoke point than corn or vegetable oil so may scorch. You’re not taking it to smoking so it sounds like it could work for you.
Smoke points:
Canola (vegetable) – 400F
Corn- 440F – excellent choice for getting super hot without smoking
Extra Virgin Olive Oil – 375F
My husband and I partially grill and freeze about 30 lbs of various meats and then finish cooking them when we pull portions out for meals, one of the most recent batch being a very rare fajita skirt steak. To reheat it, I used butter instead of oil for the stove top part. Served it with Spanish rice. It came out tender, juicy, and most importantly I didn’t completely lose the rare in the thickest part.
Sounds amazing!!