Reheating Steaks... GFY Chefs... HELPPPP!!!
 

We ate at Morton's the other night for my lil brother's birthday... and of course we're left with some leftovers (monstrous portions).

Beth has a filet mignon, and I have a cajun style rib eye, which sounds like the perfect answer to our current bout of munchies... enter the dilemna.

How to best reheat this awesome bloody goodness and retain as much of the original flavor experience as possible.

Microwave? Oven? Stovetop? Any quick suggestions from the GFY chefs?

Wrap in foil, place in frying pan on LOW, cover and heat for 10 to 15 mins.

I would slice it up and make a stir fry.might turn out tough the other ways

LIGHTLY baste it with some olive oil then broil it for 2-3 minutes a side.

foil it and reheat in the oven around 250°

Bingo :)

I like them cold! ;)

As stated on a stove top (pan fry 1-2 min per side) or under a broiler for a few minutes.

Also keep in mind a microwave heats inside out almost always, which also means bacteria and such on the outside that had a chance to grow will not end up being killed by the heat and you also end up steaming it. Eww.

I sear mine in a hot iron skillet for 1 to 2 minutes.

I slice mine up thin and make a lovely omelet or fritatta or even a stir fry.

Put it between some toast with tomato, mayo and ketchup.

slice it up and eat it cold/room temp in a salad.

Reheating it will ruin the flavor.

put it in the oven with a foil tent.

:2 cents:

:pimp

I will disagree with that. :winkwink:
Just know what your doing and it will taste great. Plus with many cuts like a ribeye etc. the fat itself is some of the best part and cold fat is just well blah in a steak.

Though I guess if the steak is beyond say medium rare, reheating it will mess with it some and if it was already medium or well done when you ordered it, odds are it would get fucked - then again in my opinion a well done steak starts out fucked (few exceptions)

Personally, I'd say reheating a steak is an abomonation. Especially filet mignon.
But what do I know, I'm just a European.

I always thought the rule was "Never reheat meat"?

ASM knows his way around the kitchen, I'd go with his suggestions.:thumbsup

Sounds like we have some good chefs on gfy.

We went with the foil/pan approach, and it tasted almost as good the second time around... thanks everyone :thumbsup:thumbsup

i would take a couple cups of beef broth or au jus, heat it up to 140F degrees and let them sit in there for about 5 - 10 mins.

don't let it go above 140F though.

fire up the grill and toss them on. GRILL is the only place to do anything with a steak unless you slice it up for fajitas or other sliced steak goodies.

I tend to leave mine bloody as hell when I cookup a LOT of meat simply because whatever I don't eat I can then just regrill to heat it up. I eat steak seared and browned then keep it on long enough to heat up the insides enough....

Um OK.

A broiler would also be what again besides an upside down grill.
Whatever a cast iron pan or grill pan? A screaming hot cast iron pan or grill pan will sear up and make any piece of meat just as crusty and good as any grill will. Often people who do try it on a grill get way to many flare ups, burn parts of it (while keeping inside rare) and a whole slew of things.

PS. I love using my grill and my BBQ. Just can not think the way you do no way no how.

my wife said microwave

Another vote for cooking the inside by steaming out the moisture and not heating up the outside enough to kill any bacteria and if you do you end up with near rubber :(


Why are you talking for your wife?

I say oven