The Best Way to Reheat Steak
A low oven brings the whole cut back up to temperature gradually, so the center warms through before the outside overcooks, and a short, hot sear at the very end rebuilds the crust that a microwave destroys. It's the same logic as reverse searing a raw steak, just applied to leftovers.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 2
Ingredients
- 2 steaks (about 8 oz each) leftover cooked steak
- 1 tbsp unsalted butter
- 1 tsp neutral oil, such as avocado or vegetable oil
- 1 tbsp beef broth (optional, for the pan)
Nutrition per serving
- Calories
- 683
- Protein
- 62g
- Carbs
- 0g
- Fat
- 48g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Remove the steak from the refrigerator and let it sit at room temperature for 15-20 minutes so it reheats more evenly.
- 2Preheat the oven to 250°F (120°C). Set a wire rack over a rimmed baking sheet and place the steak on the rack.
- 3Warm the steak in the oven until an instant-read thermometer inserted into the thickest part reads 110-120°F (43-49°C), 20-30 minutes depending on the thickness of the cut.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
- 4While the steak finishes in the oven, set a heavy skillet, cast iron works best, over high heat until it just starts to smoke. Add the butter and oil.
- 5Sear the steak for 30-45 seconds per side, pressing down lightly, until a deep brown crust reforms. If the pan looks dry, add the beef broth and swirl it in during the last few seconds.
- 6Transfer the steak to a cutting board and rest for 5 minutes before slicing or serving.
Tips & variations
- Skip the oven if pressed for time: slice the steak thin first, then reheat it in a hot skillet with a splash of broth for about 60-90 seconds total, stirring gently. Thin slices heat through fast enough that the crust step becomes less critical.
- A microwave will reheat steak faster than any other method, but it cooks unevenly and turns the exterior rubbery; if it's the only option, use 50% power in 20-second bursts and stop as soon as it's warm.
- Steak straight from the freezer should be thawed in the refrigerator overnight before reheating; going straight from frozen to the oven leads to a warm exterior and a still-cold center.
- For steak that will go into a sandwich or over rice, slicing thin before reheating means the sear step can be skipped entirely, since thin slices don't need a crust rebuilt.
Storage & reheating
Store leftover steak in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months; thaw overnight in the fridge before reheating. Always reheat steak gently, whether by the oven-and-sear method above or thin-sliced in a hot pan, rather than blasting it on high heat, which is what turns leftover steak tough.
Tips from the Tulo kitchen
- A wire rack under the steak in the oven keeps air circulating on all sides, so it warms more evenly than sitting flat on a baking sheet.
- If the steak was cooked to medium-rare originally, pull it from the oven closer to 110°F rather than 120°F, since the sear at the end adds a few more degrees.
FAQ
What temperature should reheated steak reach?
Aim to pull it from the oven around 110-120°F (43-49°C) in the center, since the final skillet sear adds a few more degrees before serving. Going higher risks overcooking a steak that was already cooked once.
Can you reheat steak in the microwave?
Yes, but it's the least reliable method because microwaves heat unevenly and the direct heat toughens the muscle fibers. If using one, reheat at 50% power in short bursts and stop as soon as it's warm rather than hot.
Is it safe to reheat steak more than once?
It's safe as long as the steak was refrigerated within 2 hours of first cooking and reheated to at least 165°F (74°C) internally if food safety is the priority, though for eating quality most people stop at 110-120°F plus a sear, which is below that food-safe threshold, so treat leftovers from the fridge within 4 days and don't reheat the same portion multiple times.
Why does reheated steak sometimes taste dry or tough?
High, direct heat (a hot microwave or a long stint in a hot pan) squeezes moisture out of muscle fibers that have already been cooked once. A low oven followed by a brief sear avoids this by warming the meat gently and only using high heat for a few seconds.