I finally found a way to reheat leftover steak that turns out nearly as perfect as when you ordered it in the restaurant! It is always such a disappointment to have a nice dinner out every once in a while and have this beautiful steak or prime rib that you just can’t finish to bring it home and have the reheat not so great!
So I wanted to share a method to recreate that perfect steakhouse steak at home again!
It is actually going to be by steaming it! But you want to retain the juices and the flavor of the original steak.
So this is how to perfectly reheat leftover steak and prime rib:
- Place your leftover steak or prime rib in a piece of foil.
- Then, using the au jus your steak came with, or a beef broth, use cover your steak in 2-3 tbsp worth. Hint: most restaurants provide au jus for prime rib and you can ask for a “to-go” cup of it. In addition, if you have a regular steak, you can just ask if you can have a small to-go cup of au jus with your leftover steak.
- Fold the foil around the steak and au jus, so it is fully sealed and covered.
- Then, place in the steamer basket and steam on high for 3-6 minutes (depending on how big your steak is) with the steamer covered with a lid.
- Once it has been steamed, unwrap and place on your plate and enjoy!
Enjoy your perfectly reheated steakhouse steak once again!
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Linda Thomson
This idea will make me very happy the next time I go out to eat!
Aj
What’s the point of steaming it if it’s wrapped in foil? The steam never touches the meat. So you are just heating it. Wouldn’t the oven do the same thing?
Laura @Travelocafe
Interesting method!
Connie
While aluminum foil has many uses, it is NOT used for cooking, nor contact with any food or drink in my home. I may sometimes use it as a bowl cover. I mainly use layers of it as a sharpening tool for rotary cutter blades, and for craft or utility knives in my art studio. Aluminum has been linked to Alzheimer’s and dementia.
My perfect way of reheating meats of any kind is this: Put a bit of water to barely cover bottom of a saute pan. Sometimes I use even less than that. Place the meat into the pan, and put the lid on. Turn the stovetop heat on a low setting. The amount of time depends on how thick the meat is, and how much you are reheating. Small pieces only take a minute or so. Thicker pieces can take up to 10 minutes or more on each side. Flip the meat over about half way through. Finish cooking on !ow, with the lid on until it is sufficiently heated through.
Diana Strain
“Aluminum has been linked to Alzheimer’s and dementia.”
I would verify this before passing on misinformation as fact. This was briefly rumored to be true, later disproven. Check it out; it’s easy.
bdaughrity
Thats possibly the most incorrect statement I have ever heard of. Check the facts before you post.
Gretchen
Extremely High Aluminum Levels Found in Brains of Familial Alzheimer’s Patients:
https://alzheimersnewstoday.com/2017/01/18/extremely-high-aluminum-levels-found-in-familial-alzheimers-patients-brains/
AL
I use a similar method but use beef broth or au jus to reheat in shallow pan… comes out juicy and flavorful.