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RE-heating Grilled Steak

How Do You Re-heat A Leftover Steak?

  • Just nuke the entire thing in the microwave, on high power, until it's hot and done.

    Votes: 0 0.0%

  • Cut the steak into smaller portions, and microwave it on medium power, carefully.

    Votes: 1 20.0%

  • Put the steak in the toaster oven until the outside is sizzling and the edges are crisp.

    Votes: 0 0.0%

  • Just eat it cold. Thin slices of cold steak are actually delicious!

    Votes: 4 80.0%
  • Total voters
    5
  • Poll closed .
Sparky2

Sparky2

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What are your thoughts on how to enjoy leftover grilled steak a day or two after the grilling?

My wife and I are very much into keeping and enjoying leftovers, especially after the weekend cooking and grilling.
(We never like to just throw-out anything out, and we are pretty good about finishing all the leftovers, usually for lunch, at work later in the week.)

The point of contention is the steak;

The microwave is easy, and it's sort of the standard method when it comes to re-heating leftover side dishes, but many friends at work are horrified to see a nice piece of medium-rare ribeye going into the microwave.

"It's just going to turn gray and over-cooked in there, man. You are ruining that nice piece of meat!"

So, after giving some thought to all the options and suggestion from the guys at my hangar, I thought I would put it out to you.

What say you?
:confused:
 
I tend to put in a small skillet, add a VERY thin layer of water and get it steaming, toss steak in, put lid on, flip after a min or two. Reheats, stays juicy, is good. The other way I'll do it is to slice the meat up into thin slices and quick cook them.
 
Sparky2 said:
What are your thoughts on how to enjoy leftover grilled steak a day or two after the grilling?

My wife and I are very much into keeping and enjoying leftovers, especially after the weekend cooking and grilling.
(We never like to just throw-out anything out, and we are pretty good about finishing all the leftovers, usually for lunch, at work later in the week.)

The point of contention is the steak;

The microwave is easy, and it's sort of the standard method when it comes to re-heating leftover side dishes, but many friends at work are horrified to see a nice piece of medium-rare ribeye going into the microwave.

"It's just going to turn gray and over-cooked in there, man. You are ruining that nice piece of meat!"

So, after giving some thought to all the options and suggestion from the guys at my hangar, I thought I would put it out to you.

What say you?
:confused:
Click to expand...

IMO, I think the microwave is the best method. Re-grilling, or even pan-frying will dry the meat out and over cook it.

The key is heat penetration. Just as when the meat is originally grilled, it takes a certain amount of time for the heat from the grill, or the pan, to penetrate inside the meat. That means you are cooking beyond the level of doneness you likely prefer.

The microwave is quick, and when done in a couple of 30 second burst, brings the meat to a decent serving temp without excessive cooking.
 
Renae said:
I tend to put in a small skillet, add a VERY thin layer of water and get it steaming, toss steak in, put lid on, flip after a min or two. Reheats, stays juicy, is good. The other way I'll do it is to slice the meat up into thin slices and quick cook them.
Click to expand...

Makes sense, Renae.
I guess that the flavor of my original question was geared toward re-heating in an office or workplace setting, and rarely is there a stove and a frying pan there.
(Unless you are a firefighter, working with a full kitchen at the firehouse.)

But I do like the frying pan idea, with water for steam, a lot.
:)
 
ocean515 said:
IMO, I think the microwave is the best method. Re-grilling, or even pan-frying will dry the meat out and over cook it.

The key is heat penetration. Just as when the meat is originally grilled, it takes a certain amount of time for the heat from the grill, or the pan, to penetrate inside the meat. That means you are cooking beyond the level of doneness you likely prefer.
The microwave is quick, and when done in a couple of 30 second burst, brings the meat to a decent serving temp without excessive cooking.
Click to expand...

I agree.
I guess the trick is moderation on the duration of the microwaving then.
 
Sparky2 said:
Makes sense, Renae.
I guess that the flavor of my original question was geared toward re-heating in an office or workplace setting, and rarely is there a stove and a frying pan there.
(Unless you are a firefighter, working with a full kitchen at the firehouse.)

But I do like the frying pan idea, with water for steam, a lot.
:)
Click to expand...

Oh, at work??

Bring a container you can close. (I'll bring a small stone bowl cause I find stone is the best) and nuke it covered BY the bowl with a little water. Toss a little garlic salt on top to kick start the flavor AND increase the aromatic qualities of the steak, thus making coworkers jelly.
 
Sparky2 said:
What are your thoughts on how to enjoy leftover grilled steak a day or two after the grilling?

My wife and I are very much into keeping and enjoying leftovers, especially after the weekend cooking and grilling.
(We never like to just throw-out anything out, and we are pretty good about finishing all the leftovers, usually for lunch, at work later in the week.)

The point of contention is the steak;

The microwave is easy, and it's sort of the standard method when it comes to re-heating leftover side dishes, but many friends at work are horrified to see a nice piece of medium-rare ribeye going into the microwave.

"It's just going to turn gray and over-cooked in there, man. You are ruining that nice piece of meat!"

So, after giving some thought to all the options and suggestion from the guys at my hangar, I thought I would put it out to you.

What say you?
:confused:
Click to expand...

Best answer you offered for what I do is eat it cold. I don't though. I put it out and let it come to room temperature. It's delicious that way. Or else I let it come to room temp and then nuke it for 10 seconds or so. I'm a medrare gal. If it's nuked to even medium it goes to Teddy, our puppy boy. Best way, though, is to buy steaks just big enough so there ARENT any leftovers.

We had strip steaks last night, mine with a peppercorn crust, and DELICIOUS corn on the cob. Wish there were leftovers. Ha!
 
>


Slice it thin,

Ciabatta roll.

Steak sandwich

Perfection.


>>>>
 
WorldWatcher said:
Slice it thin,

Ciabatta roll.

Steak sandwich

Perfection.
Click to expand...

This.

Or.

Since its a day old it will probably be a bit rubbery so pound it flat, eggwash, then flour and bread crumbs, then pan fry it. Then pour country gravy over it to make chicken fried steak.
 
Sparky2 said:
I agree.
I guess the trick is moderation on the duration of the microwaving then.
Click to expand...

My MW has an express button that add 30 seconds of time each time it is pushed. I run as many 30 second cycles as I think are necessary to get the serving temp where I think it should be. For me, I don't try to get the meat sizzling, and that is cooking. I just try to get it to a pleasant serving temp.
 
MaggieD said:
Best answer you offered for what I do is eat it cold. I don't though. I put it out and let it come to room temperature. It's delicious that way. Or else I let it come to room temp and then nuke it for 10 seconds or so. I'm a medrare gal. If it's nuked to even medium it goes to Teddy, our puppy boy. Best way, though, is to buy steaks just big enough so there ARENT any leftovers.

We had strip steaks last night, mine with a peppercorn crust, and DELICIOUS corn on the cob. Wish there were leftovers. Ha!
Click to expand...


Brilliant!!
:lol:
 
Sparky2 said:
What are your thoughts on how to enjoy leftover grilled steak a day or two after the grilling?

My wife and I are very much into keeping and enjoying leftovers, especially after the weekend cooking and grilling.
(We never like to just throw-out anything out, and we are pretty good about finishing all the leftovers, usually for lunch, at work later in the week.)

The point of contention is the steak;

The microwave is easy, and it's sort of the standard method when it comes to re-heating leftover side dishes, but many friends at work are horrified to see a nice piece of medium-rare ribeye going into the microwave.

"It's just going to turn gray and over-cooked in there, man. You are ruining that nice piece of meat!"

So, after giving some thought to all the options and suggestion from the guys at my hangar, I thought I would put it out to you.

What say you?
:confused:
Click to expand...


I hate to microwave any kind of beef... does weird things to the flavor.
 
Sparky2 said:
What are your thoughts on how to enjoy leftover grilled steak a day or two after the grilling?

My wife and I are very much into keeping and enjoying leftovers, especially after the weekend cooking and grilling.
(We never like to just throw-out anything out, and we are pretty good about finishing all the leftovers, usually for lunch, at work later in the week.)

The point of contention is the steak;

The microwave is easy, and it's sort of the standard method when it comes to re-heating leftover side dishes, but many friends at work are horrified to see a nice piece of medium-rare ribeye going into the microwave.

"It's just going to turn gray and over-cooked in there, man. You are ruining that nice piece of meat!"

So, after giving some thought to all the options and suggestion from the guys at my hangar, I thought I would put it out to you.

What say you?
:confused:
Click to expand...

Cold with salt and pepper between two slices of buttered wonder bread
 
I typically slice my left over steak very thin, pan toss to reheat and put it on a country biscuit for breakfast. Or thin slice and add to a salad.
 
I don't reheat anything in the microwave, I'm all about the oven. Especially for Pizza or fries.
 
Never microwave meat. Never.

Never.

Best method if you have a little bit of time is to let the meat 'warm' from fridge to room temperature and then hit it on both sides for 1-2 minutes each on a preheated cast iron skillet.

NEVER microwave meat. Its better cold than microwaved.
 
I will usually slice thin and stir fry with a little water, and serve over rice.
The other ideas here made me think of something,
slip the stake into a vacuum bag and place the bag in boiling water for a few min.
It should warm the steak up without any dry out.
Sort of like Sous-vide but for reheating.
 
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