You can easily reheat many dishes in the oven or in the microwave. A steak, however, is a different story. Where the cooking already requires some attention, this also applies to reheating. So: what’s the best way to warm up a steak?
The Kitchn team has carefully researched every possibility for you. The outcome? It’s more surprising than you think.
Because how do you keep the steak juicy after it has cooled down? And just as important: is it possible to recreate a crispy exterior? To find out, the Kitchn team analyzed several methods . They all pass by: the microwave, the oven, sous vide and the stove.
Important detail: a medium-rare baked ribeye was used for each method . This has spent 24 hours in the fridge and was taken out of the fridge 30 minutes before use. Bring to room temperature first, to avoid a well-done result.
The warming methods
Steaming a steak turns out to have pros and cons . When you put a layer of water with the steak in the frying pan and put a lid on it, it will stay nice and pink. But: the structure may be juicy, it is mainly watery and the crispy crust is hard to find. So on to the next option.
It does sound like the most obvious option: heat your steak in the pan with some olive oil. The result after careful research: for already sliced steak, it works fine. For a larger piece unfortunately less: ere the inside is heated up, it is very well done. So either a crispy edge with a too cold inside, or 100% well done.
If you have a sous vide device at home, the result will be excellent with this method. Because: the taste is great, the cooking is nice and pink and you can create the crispy crust afterwards by frying it briefly in the pan. But, also very laborious.
On to the surprise of the day: heating up your steak in the microwave . The way: place a piece of damp kitchen paper on the steak and heat it on medium for 30 seconds. Turn the steak every 30 seconds. Depending on the thickness, it takes a total of 90 seconds to 2 minutes. The result? The steak remains juicy, is fully heated and even retains some of the crispy edge.
The oven and the stove
On to the winner: when it comes to taste and easy preparation, we go for oven and stove. Cook’s Illustrated’s argument is correct: use the same tools as with the first preparation.
How this is done exactly is as follows: heat your oven to 120 degrees and place your steak on a rack above a baking tray or oven dish (because: there is a risk of leakage). When the meat reaches the temperature of 40-45 degrees, take it out (after about 30 minutes). Pat the steak dry with some kitchen paper. Then fry it for about 1 minute per side on high heat in some oil and voilà : a medium steak with a crispy exterior.
Still no idea what to eat? We prefer to eat it with chimichurri or tarragon butter .