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Jessica Secrest

How to Reheat Leftover Steak (Without Drying It Out)

Bring leftover grilled steak back to life by warming it low and slow in the oven, then searing it in butter in a screaming-hot cast iron. It comes out juicy, warmed all the way through, and almost as good as fresh.

⏱ 60 min2 servingsAmericansteakleftoversreheatingcast ironreverse sear

Ingredients

  • —leftover cooked steak · any amount, chilled
  • —leftover butter or pan juices from the original steak · optional
  • 2 tablespoonsbutter · for searing
  • —salt and fresh cracked black pepper · to taste, optional

Steps

  1. 1

    Take the leftover steak out of the fridge and let it come up to room temperature on the counter for 20 to 30 minutes. If you skip this, it will just take a little longer in the oven.

  2. 2

    Preheat the oven to 250°F. Line a baking sheet with foil for easy cleanup and set a wire rack on top.

  3. 3

    Place the steak on the wire rack, butter side up if there's butter on it, and spoon any leftover butter or juices from the container back over the top.

  4. 4

    Bake until the internal temperature reaches about 110°F, usually 20 to 30 minutes depending on thickness. Check with an instant-read thermometer.

  5. 5

    While the steak finishes, heat a cast iron skillet over medium-high heat until screaming hot, then melt 2 tablespoons of butter in it.

  6. 6

    Sear the steak for about 2 minutes per side to lock the juices back in and refresh the crust.

  7. 7

    Let the steak rest for 5 minutes, then slice and serve.

Creator's notes

Use a wire rack so air circulates and the steak heats evenly. Ideally let the steak come to room temperature before it goes in the oven, but it still works if you skip that step.

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