There are several ways to reheat a steak, from popping it in the oven to quickly searing it in a pan or using the microwave. But which methods are worth the effort, and which should you skip? I tested some of the most popular techniques to find out. Below are the results of my tests, along with my thoughts on each method.
Summary at a glance:
| Reheating method | Overall rating* (0-10) | Reheating time |
| In the Oven | 9 | 30 minutes |
| On the Stovetop | 8 | 10 minutes |
| In some Broth | 5 | 15 minutes |
| In the Microwave | 4 | several minutes |
How I Tested the Steak Reheating Methods
Here’s what I did to make sure my steak reheating tests were accurate and reliable for this article:
- I used a 1.5-inch (3.8 cm) thick strip steak cut from a whole striploin for every test.
- I cooked a fresh steak (control steak) to the same medium-rare doneness alongside each reheating test. The control steak helped me see how much the texture and juiciness changed in the reheated steak compared to the freshly cooked one.
- I cooked every steak in a pan to medium-rare, which is about 135°F (57.2°C) inside. This consistent doneness was key to keeping the experiments fair.
- I seasoned each steak with salt and left to rest at room temperature for 45 to 60 minutes before cooking.
Below are all the different methods I’ve tried for reheating steak and my thoughts on each method’s effectiveness. I’ll also detail how long it takes to tenderize a 1.5-inch (3.8 cm) thick strip steak using each method I tested.
Method 1: Reheating the Steak in the Oven
Follow the steps below to reheat the steak in the oven:
- Preheat the oven to 250°F (121°C).
- Put the leftover steak on a wire rack over a plate to catch any drips.
- Place the steak in the oven and heat it until it reaches an internal temperature of 110°F (43°C). Use a meat thermometer with a probe to monitor the temperature easily.
- Once the steak reaches 110°F (43°C), remove it from the oven.
- Heat a pan over high heat for 2-3 minutes. Add one teaspoon of refined avocado oil and wait another minute.
- Sear the steak in the hot pan for 45 seconds on each side to get a nice crispy crust.
- Remove the steak from the pan and serve immediately.
Reheating time: 30-40 minutes
Overall rating compared to the control steak: 9/10
Reheating steak in the oven and finishing it in the pan is a popular and effective method. This slow reheating keeps the steak juicy and tender and a quick pan-sear brings back that delicious crust. However, it does take about 30-40 minutes and requires some effort to clean up the tools, like the wire rack and pan. It’s a great method for high-quality, expensive steak. For cheaper cuts, though, it might not be worth the wait.
Pros:
- Reheats evenly with minimal gray band
- Creates a crispy crust and keeps the inside juicy
- Ideal for high-quality, marbled cuts of steak
- Delivers consistent results every time
- Super simple to use
- Good for thicker cuts (1.5 inches to over 2 inches/3.8 to 5 cm thick)
Cons:
- It takes 30-40 minutes to reheat a 1.5-inch (3.8 cm) thick steak, which is too much hassle for cheaper cuts
- Requires more tools and additional time to clean everything
- It’s not a good method for reheating thin steaks
Method 2: Reheating the Steak on the Stovetop
Follow the steps below to reheat the steak on the stovetop:
- Take the leftover steak from the refrigerator and let it sit at room temperature for 30 minutes.
- Preheat a pan over medium heat for 2-3 minutes. Add one tablespoon of refined avocado oil and wait another minute.
- Reduce the heat to low, place the steak in the pan, and cover it with a lid.
- Slowly heat the steak, flipping it every 2-3 minutes.
- Continue heating until the steak reaches an internal temperature of 110°F (43°C).
- Once the steak hits 110°F (43°C), remove it from the pan and let it rest for 5 minutes before serving.
Reheating time: 10 minutes, plus 30 minutes for the steak to rest at room temperature
Overall rating compared to the control steak: 8/10
Reheating a steak on the stovetop is fast and straightforward, especially for one-inch-thick steaks. This method heats the steak slowly but evenly, giving it a nice crust. It’s much better than blasting it with high heat, which might sear the outside quickly but leave the middle cold.
This method is one of the quickest and easiest ways to make your leftover steak taste great again. However, for cuts thicker than 1.5 inches (3.8 cm), I think it’s better to try the reheating in the oven method.
Pros:
- Quick and easy to use
- Creates an amazing, crispy crust
- Consistently delivers great results
Cons:
- It’s not a good method for reheating thick steaks
- Flipping the steak less often results in a larger gray band inside
Method 3: Reheating the Steak in Some Broth
Follow the steps below to reheat the steak in broth:
- Pour broth into a small skillet, enough to submerge the steak, but do not add the steak yet.
- Heat the broth until it’s hot but not boiling.
- Place the steak in the hot broth.
- Flip the steak every 30-60 seconds until it’s warm enough. Optionally: use a meat thermometer and heat the steak until it reaches 110°F (43°C).
- Once reheated, remove the steak from the broth and serve immediately.
Reheating time: 15 minutes
Overall rating compared to the control steak: 5/10
Reheating steak in broth is a simple and quick method that works well with steaks of any thickness. The broth helps keep the meat juicy and flavorful, so you don’t have to worry about it turning rubbery or bland. However, be careful not to cook it too long; otherwise, it can overcook and lose taste.
The best part about reheating steak in broth is that there’s no risk of drying it out. This method is great for less flavorful or lower-quality cuts of steak since the broth boosts the flavor. However, this is not the proper method if you love a crispy crust on your steak.
Pros:
- Good for less flavorful cuts
- It keeps the steak juicy
- Quick and simple
Cons:
- It lacks a crispy crust
- Changes the flavor
- Require additional ingredient (Broth)
- Not for expensive, flavorful steaks
Method 4: Reheating the Steak in the Microwave
Follow the steps below to reheat the steak in the microwave:
- Take the leftover steak from the refrigerator and let it sit at room temperature for 30 minutes.
- Leave the steak whole or cut it into thin slices before placing it on a microwave-safe plate.
- Place the plate in the microwave.
- Use the microwave’s low-power setting to warm the steak. Heat it in 10-15-second intervals, checking each time to ensure it doesn’t overcook.
- Once warm enough, remove the steak from the microwave and serve it immediately.
Reheating time: several minutes
Overall rating compared to the control steak: 4/10
The microwave is the quickest way to reheat steak but also the worst. It’s too easy to overcook the leftover steak, especially if it is thick. Plus, the crust always ends up soggy. In my experience, the only time it’s okay to use the microwave is if you’re reheating thin slices of steak. Otherwise, it’s just not worth the risk because the results usually aren’t great.
Pros:
- Quickest method
- Super easy: just place the steak on a plate and put it in the microwave
Cons:
- It makes the crust soggy
- Reheats unevenly
- It’s an unpredictable method; it’s easy to overcook a whole steak. Slices are easier to control during reheating.
Overall Summary and Conclusion
The best way to reheat steak is by using the oven plus quickly searing it in a pan. This method consistently gives you a nicely reheated inside and a perfect crust. However, it is time-consuming, almost like cooking the steak all over again, which I know isn’t ideal for everyone. So, I recommend this method if you have the time and are dealing with a thick, expensive, or fatty steak.
Avoid using the microwave for thick and expensive cuts. It makes the crust soggy and ruins the texture, plus the steak is unevenly heated. Overall, using a microwave is the worst method for reheating steak.
Another good way to reheat steak is to slowly warm it in a pan with a closed lid. This method works especially well for thick cuts around 1 inch (2.5 cm). For lean and inexpensive steaks, reheating in a broth works well. Going back to the microwave, yes, it’s quick, but I think it only works well for sliced steak. However, for a safer option, I prefer reheating steak slices in a pan. That’s what I usually do.
When I reheat steak, I usually slice it into thin strips and quickly sear them in a hot cast iron skillet. It’s a fast and easy method. Sometimes, I eat it alone, but I also like to use it in sandwiches, fajitas, or salads. If the steak is lean but flavorful, I often eat it cold. But if it’s a highly marbled or expensive cut, I reheat it using the oven and pan method because, in my opinion, fatty cuts of steak don’t taste good cold. Plus, it’s worth the wait to enjoy an expensive steak’s flavors fully.
The most important conclusion: If you have leftover steak after dinner, don’t throw it away. Leftover steak can be delicious if reheated properly.
Reheating Steak FAQs
Is it safe to reheat steak?
Yes, as long as the leftover steak has been properly stored in the refrigerator and hasn’t spoiled. It’s also important to reheat it properly using one of the many methods described. In theory, a cooked steak is sterile inside. Reheating is re-cooking, which again kills potential bacteria on the outside of the steak if done correctly.
Will the reheated steak taste as good as freshly cooked?
A reheated steak can still be tasty, but it will never be as good as a freshly cooked steak. Depending on how you reheat it, the steak might lose some of its flavor, moisture, and tenderness.
What to do with sliced leftover steak?
I usually reheat sliced leftover steak thin strips quickly in a hot cast iron pan or microwave. Then, I use it in recipes like salads, fajitas, or sandwiches. Explore my full article on 10 Tasty Leftover Steak Recipes for more ideas on turning every leftover into a tasty new meal.