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LuckyGuy's avatar

How would you reheat a medium-rare porterhouse steak?

Asked by LuckyGuy (35875points) November 19th, 2017

I have a 20 ounce, 1 inch thick, porterhouse steak left over from a very nice dinner at a steak house last night. I put it in the refrigerator as soon as I got home.
I looked online and found too many ways to do it. Does that mean it doesn’t make a difference or are there that many different opinions?
Should I put it in the microwave and keep checking the temperature of the inside with an instant read thermometer until it is warm or will that ruin it?
How would you do it?

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20 Answers

NomoreY_A's avatar

Yeah just nuke it. Should come out fine.

chyna's avatar

No, don’t nuke it. It will dry the steak out. Have you ever put cold pizza in a microwave? It doesn’t taste as good as reheating in an oven.
Put your oven on broil and broil it for 15 or 20 minutes to retain the taste.

elbanditoroso's avatar

put in pyrex with a little water (to resist drying out)


oven at 300 degrees for about 25 minutes. If you want, sear or broil for about a minute after heating, for that just-grilled taste

good as new

Muad_Dib's avatar

I’d eat it cold. Cold leftover steak is one of my absolute favourite simple pleasures.

zenvelo's avatar

Use a cast iron skillet on heat just above medium. A pat of butter, and some worcestshire sauce. Some powdered garlic too, if you like, and some chopped scallions if you have them.

Cut the leftover steak into strips. Then cook in the skillet until warmed up, just a couple minutes. Then scoop it all into the best crispy crust sourdough or French roll that has been toasted to almost starting to brown.

Spread mayo on the toast if you like.

Best steak sandwich ever.

zenvelo's avatar

Alternatively, you could cut into strips, heat in a cast iron skillet with a little oil and some bell peppers and onions, and a little chili powder for fajitas. If you don’t have corn tortillas on hand, make your self a fajita omelet.

LuckyGuy's avatar

I love these suggestions! They are so different and varied!

chyna's avatar

Let us know how you end up reheating it and how it turned out.

LuckyGuy's avatar

Will do. Follow up is important!

Tropical_Willie's avatar

I did left-over steak in a Quesadilla yesterday with Jack Cheese. Cut it cold and put it between the tortilla with the cheese; heated on fry pan.

marinelife's avatar

Not the microwave. That will ruin the texture of the meat. You can reheat in the oven, but you will probably lose the medium rareness.

JLeslie's avatar

Makes sure it’s cold when you heat it so the center is more likely to stay red. I’d nuke it, broil it, or put it in a pan. Whatever you do, do it only a short time. Like a quick sear.

My preference would be in a pan on the stove. Oh, or a grill.

ARE_you_kidding_me's avatar

oven, Wrap it in foil and heat it at ~200 degrees for about 30 min.

johnpowell's avatar

My first thought was to cut into strips and to make a steak burrito. I would use the microwave for heating the strips. But you could get fancy and use a skillet.

JLeslie's avatar

Do you want it to stay as close to medium rare as possible? Or, are you ok with changing the cook? If you cut it in strips it’s likely going to become medium or medium well.

Kardamom's avatar

If I still ate meat, I would turn that steak into a Vietnamese Banh Mi Sandwich.

No need to heat the steak. Follow the other instructions/ingredients in the recipe, and simply slice your steak and put it on the baguette with the rest of the ingredients.

I’ve tried multiple versions of this (all cold) with varying flavor profiles using marinated tofu, “fake” beef strips, and tempeh. The marinated veggies and the mayo spread (you can also add Sriracha sauce, or chili garlic sauce to the mayo) make for a splendid sammy, no matter what the protein is.

CWOTUS's avatar

Why even bother to reheat it at all? If you like cold pizza, you are going to love cold steak. Truly. I do it frequently – when I have leftover steak that is (rarely) – so “frequently on the infrequent times when I have leftover steak” anyway. It’s very good.

LuckyGuy's avatar

This was great info. I integrated it all together and tried something of a compromise.
I put it in the oven at 240 -250F for 20 minutes. About 5 minutes before taking it out of the oven I put a little vegetable oil in a pan and heated it to just below the smoke point – 450F. (I use a non-contact infrared thermometer.)
I took the meat out and plopped it in the pan for a minute on each side to sear it .

janbb's avatar

Glad you had good luck. I’ve found that almost any method would dry the meat out. I’d be more inclined to slice thinly and make a hot open sandwich with mushroom gravy on it.

LuckyGuy's avatar

If it had been a flank steak I would have been willing to slice it up. But this was effectively a filet mignon and a NY strip. Both parts turned out really well – pink in the center and seared on the outside. The meat was so tender and flavorful, as is. I added nothing.
I will be meatless for the next few days. Meatless Monday, Tofu Tuesday, Watercress Wednesday. But Thursday is definitely Turkey day. I need that L-tryptophan fix.

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