The Best Way To Reheat Steak In The Oven For Even Results

For any steak lover, nothing beats a freshly seared strip, filet, or whatever cut of choice you prefer, straight from the pan to your plate (with some resting time to retain the juices, of course). If you've ever gone for that 16-ouncer cut and ended up needing to take some home, or pop a Tupperware in the fridge after cooking dinner, you know one thing about steak all too well — it's not the best for reheating. 

Especially if you enjoy a little bit of a bloody center, that perfect medium-rare steak will turn into a tough, gray chew toy after a round or two in the microwave. All is not lost, however: there are a few tricks of the trade that can make your leftover steak taste just as delicious as it did straight from the kitchen. That being said, these tricks do not involve a microwave — the absolute best way to retain the quality of your leftover steak while reheating it is to use your oven.

A low temperature for a longer period of time, about 20 to 30 minutes at 250-275 degrees Fahrenheit, should do it. The low temperature will heat the steak slowly and thoroughly, while retaining the juices and suppleness. Timing-wise, it may take longer or shorter depending on the thickness and the cut of the steak (bone/no bone, marbling, etc.).

Another pro tip for an even reheat is to place the steak on a cooling rack on top of a sheet pan (to catch any drippings) while it's in the oven. This allows the hot oven air to circulate and heat the steak from all angles and on all sides evenly, including the bottom.

Another way to ensure an even reheat is to bring the steak to room temperature before adding it to the oven — just like you would when cooking steak the first time around. Cold meat in a hot pan or oven causes the meat to seize up, and results in a tougher steak (think how you might seize up when jumping into a cold swimming pool). A room temperature steak will heat through more gradually, and with less of a temperature shock.

To finish off your leftover steak and bring it back to restaurant-quality level, remove it from the oven and give it a quick sear on both sides in a pan on the stovetop with a bit of oil.