How to reheat steak so it’s as delicious as when you first made it

That leftover ribeye from last night is looking pretty tempting, right? You don’t want all that tasty meat to go to waste! But wait, how can you reheat steak without it tasting dry and bland? Luckily, we have the answers. Here are three simple methods you just have to try.

Method 1: Pop it in the microwave

It may seem like an odd choice, but hear us out! If you’re short on time and need to reheat steak, the microwave could be the way to go. The most important thing you have to know here is that this method will dry out the meat unless you use a rather smart little hack!

First of all put the steak in a deep, microwavable dish. Next, (and here’s the clever part) pour over some gravy or meat juices. Doing so will keep the meat moist and mean it’s tastier than ever. Cover the dish with plastic wrap and put it in the microwave. Cook it on a medium heat (max heat will dry out your steak in no time) for 30-second periods, turning the steak in between. You should only need to do this a few times for the perfect result! Deliciously tender.

Method 2: Heat it in the oven

Spoiler: This is a great way to reheat steak if you have time to spare. It should take around 30 minutes to get right, but the flavorsome taste of the meat will be oh-so-worth-it.

Before you get started, you need to put the oven on and set it to around 250ºF. Next, you should get a baking tray and put a sturdy wire rack inside it. (Doing so will mean that the meat cooks thoroughly on both sides!) Then, place the steak on the rack.

When you’re certain that the oven has heated up, put the tray in there. You should leave the steaks to cook for around 20-30 minutes, checking them regularly. The last thing you want is for the meat to dry out. Of course, different steaks will take a different amount of time to warm through, depending on their thickness, so just keep a close eye out.

While the meat is cooking away, you may want to use the time to whip up a tasty gravy—this one is foolproof—or peppercorn sauce. Drizzling some delicious sauce over the steak will make it all the more delectable.

Method 3: Add some beef broth

Planning on using a skillet to reheat steak? We might have just the hack for you. Adding some beef broth to the pan right before you add the meat could be the answer. (Note: You don’t need to use any oil so long as your skillet is non-stick!)

Allow the broth to heat for a moment or two so that it starts to bubble just a little. Next, add the meat and watch it cook beautifully. It should only take a minute! The secret ingredient of the broth gives the meat extra moisture. That means the steak won’t dry out or become rubbery. Nothing could be better!

Just be sure you make use of your leftovers—steak or otherwise—while they’re still good! This guide will keep you on track.

The post How to Reheat Steak So It’s as Delicious As Ever appeared first on Reader's Digest.

Hacks for the perfect steak
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Hacks for the perfect steak

(1) Bring your steak to room temperature and pre-salt before cooking.

"I like the steak to rest outside of the fridge to come to temperature for about an hour before cooking it," celebrity chef and restaurateur Jet Tila says. "But I also like to salt the steak during that time. In my opinion, it helps with a few things: Drawing out the moisture helps create a nice brown crust, as well and concentrates the flavor."

(2) Cook your steak in a cast-iron skillet.

“Use a heated cast-iron skillet with a little olive oil," Chris Coombs, chef and owner of Boston Chops, says. "When anything is put in a normal frying pan, it drops the temperature of the pan, but the cast-iron skillet is able to maintain the temperature without it dropping."

(3) Know when your meat is done.

"A good way to test the temperature of a thick cut of steak if you don’t have a thermometer is to use a cake tester," Denis Crutchfield, chef de cuisine of Craft in Los Angeles, explains. "If you put the cake tester in the meat for five seconds and put it on your lip and you feel no temperature difference, you have a perfect medium rare. You can use your judgment based on feel for the other temperatures (warm is mid, hot is midwell to well, etc)."

(4) Finish your steak with aromatics.

"When I grill at home, I like to blast my steak with butter, garlic and thyme," David Shim, executive chef of Cote, says. "Once your meat is about 70 percent done, keep the steak in the pan, add about a tablespoon of butter, crushed garlic and thyme, making room for your aromatics. Cook until bubbly (not brown) then remove [the steak from the pan] and pour over top. Finally and importantly, do not slice right away. Let the meat rest so that all juices from the steak have time to return to where [they] need to be. This will reduce bleeding once you cut it.”

(5) Buy quality products.

If you want the best results, you need to use the best products, Daniel Patterson, restaurateur and proprietor of Alfred’s Steakhouse, explains. "I buy from local ranchers who raise cattle on pasture [grass], and then finish on grain. Find a producer or butcher in your area whose steaks you love."


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