The article provides tips for reheating steak to ensure it remains juicy and flavorful after being cooked. The author tested three methods for reheating leftover ribeye steak, including using a cast-iron skillet, an air fryer, and an air fryer wrapped in aluminum foil. The best way to ensure a perfectly reheated steak is to let it come to room temperature before reheating, as this reduces the risk of drying it out. Reheating steak the same way it was originally cooked, such as in a cast-iron skillet or on a hot grill, is likely to yield the best results.
The first method tested involved using a cast-iron skillet, where the steak was cooked for about two minutes on each side to warm it through. This method resulted in a perfectly medium-rare steak with an enhanced crust. The second method utilized an air fryer in bake mode, which also yielded a tender and juicy steak without the crust enhancement. The third method involved wrapping the steak in aluminum foil before reheating in the air fryer, resulting in a slightly tougher texture and diminished crust due to the steam build-up inside the foil.
While the cast-iron skillet proved to be the best way to reheat steak, it was also the messiest option in terms of cleanup. Using an air fryer was a cleaner alternative, requiring only a quick rinse of the nonstick basket. The article advises against reheating steak in the microwave, as it can dry out the meat and cause it to explode due to uneven heating. It is recommended to cook steak to slightly less than the desired doneness to allow for easier reheating without drying it out.
The USDA recommends consuming cooked beef within three to four days if kept refrigerated at 40 degrees Fahrenheit or less. Steak begins to lose moisture and flavor after a day, so it is best to consume leftovers as soon as possible. Overall, the article provides valuable insights and practical tips for reheating steak to maintain its quality and flavor, ensuring an enjoyable dining experience even with leftover meat.
