When Reheating Steak On The Stove, Remember The Olive Oil

The experience of going out for a nice steak dinner is like no other, but oftentimes the meat is more than we can eat in one sitting. With that comes to-go boxes and looking forward to leftovers the next day. Whether you prefer to utilize it for a steak and egg breakfast, for slicing and folding into pasta, topping a cobb salad, or even re-creating the same exact meal, the way in which you go about re-heating your steak is important if you don't want a rubbery texture. 

Many turn to the microwave for the quickest results, but this often overcooks the meat, leaving the texture tough and unrecognizable compared to last night's dinner. The truth is hard to hear, but if you want to revive your steak in the best way possible, the proper process is quick but requires a bit of babysitting. All you really need is a skillet, a stovetop, and a touch of olive oil.

Reheating steak usually means sacrificing the crispy seared edges from the night before as they turn soggy when spending the night in the fridge. However, a skillet and a touch of olive oil will bring the surface of your meat back to restaurant quality. Start by adding a tablespoon of olive oil into a skillet over a medium-heat stovetop burner. From there, add your steak and flip it every minute until it's heated through and cooked exactly how you like it.

In order to really tell it's done, you can use a meat thermometer, probing the center until it reaches 135 degrees Fahrenheit for medium-rare, 145 degrees for medium, and 150 degrees for medium-well. Furthermore, to ease the process, it's helpful to set one-minute timers. This way, you'll get more consistent results. For thicker cuts, feel free to prop the meat on its sides to get a nice sear all around.