How to Reheat Steak
Steak dries out and turns gray fast when it goes back under high heat, since the outside cooks well past the doneness of the center before the middle even warms up. The fix is a low, slow warm-through in the oven followed by a quick hot sear, which brings the center back up to temperature without pushing the whole steak past medium.
Steps
- 1Take the steak out of the fridge and let it sit at room temperature for 15-20 minutes so it reheats more evenly.
- 2Preheat the oven to 250°F (120°C) and set a wire rack over a rimmed baking sheet.
- 3Place the steak on the rack and heat for 15-20 minutes, until an instant-read thermometer inserted in the center reads about 100-110°F (38-43°C), roughly 10-15°F below the original doneness temperature.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 4Heat a skillet over high heat with a teaspoon of oil until it shimmers.
- 5Sear the steak for 45-60 seconds per side, just to rebuild the crust and bring the surface back up to temperature.
- 6Rest the steak for 3-5 minutes before slicing so the juices redistribute.
Common mistakes
- Reheating straight in a hot skillet from cold: the outside overcooks into a gray band before the center warms up.
- Skipping the oven step and microwaving instead: microwaves heat unevenly and turn steak rubbery within a minute or two.
- Reheating all the way to the original serving temperature in the oven: pulling it at 10-15°F under target leaves room for the sear to finish the job without overshooting.
- Slicing immediately after searing: the juices haven't redistributed yet and end up on the cutting board instead of in the meat.
Equipment
- Rimmed baking sheet with a wire rack
- Instant-read thermometer
- Cast iron or stainless skillet
FAQ
Can I reheat steak in the microwave?
It works in a pinch on 50% power in short bursts, but the uneven heating tends to overcook the edges while the center lags behind, and there's no way to rebuild a crust.
How do I reheat steak without drying it out?
Warm it gently in a low oven (250°F) until the center is just under the original doneness, then sear briefly in a hot skillet. Skipping the low oven step and going straight to high heat is what dries it out.
Is it safe to reheat steak that was previously cooked medium-rare?
Yes, as long as it was refrigerated within two hours of cooking and reheated to an internal temperature of at least 120-125°F for food safety, which still lands within a rare to medium-rare range.
Can I reheat steak in an air fryer?
Yes, at 300°F for about 3-4 minutes works similarly to the oven method, though it dries the surface faster, so a lower temperature and shorter time works better than trying to sear in it.
Need exact temperatures or timing? Check our Time & Temperature Guide →