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How to Reheat Steak Without Overcooking It

With our simple method for reheating steak, it might be even better the second time around.

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The best method we have found for cooking steaks is to slowly warm them in the oven and then sear them in a hot skillet. This produces medium-rare meat from edge to edge, with a well-browned crust. Could this same simple method work for reheating leftover steak?

The answer is yes. When we rewarmed leftover cooked steaks in a low oven until they reached 110 degrees and then briefly seared them, the results were remarkably good. The reheated steaks—which registered 125 to 130 degrees by the time they finished resting—were only slightly less juicy than freshly cooked ones, and their crusts were actually more crisp.

Here's our favorite way to reheat leftover steak. This will work for any type of steak, including ribeye steak, filet mignon, and skirt steak.

How to Reheat Steak


Preheat oven to 250 degrees. Place leftover steaks on a wire rack set in a rimmed baking sheet.


Transfer baking sheet to oven and warm until the steaks register 110 degrees (roughly 30 minutes for 1½-inch-thick steaks, but timing will vary according to thickness and size).


Pat the steaks dry with a paper towel and heat 1 tablespoon of vegetable oil in a 12-inch skillet over high heat until smoking. Sear the steaks on both sides until crisp, 60 to 90 seconds per side.


Let the steaks rest for five minutes before serving. After resting, the centers should be at medium-rare temperature (125 to 130 degrees) when temped with an instant-read thermometer.

REWARMED—BUT NOT RUINED:  Our method for reheating steak leaves it so juicy and pink that it’s hard to distinguish it from freshly cooked meat.

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