No need to turn last night’s beautiful steak into a sandwich like so many people do. With the right technique, you can actually enjoy your leftover steak as steak—not some afterthought meal. The key is heating it slowly and evenly. This gentle approach brings the center up to the ideal temperature—usually a few degrees above the fat-melting point (around 115°F), but still 3–4 degrees below the steak’s original doneness (typically in the high 120s to low 130s).

Here are a few great low-and-slow methods to bring your steak back to life:

Sous Vide – If you have the gear, just set it to the steak’s original cooking temperature. It’s the easiest way to get a perfectly reheated result.

Butter or Oil Poaching – All you need is a pan that fits the steak and enough butter (or oil) to cover it. You’ll need some patience here—turn the heat on and off as needed, and stir occasionally to maintain a low temp. Some even say this method tastes better than the original, thanks to the rich, buttery infusion.

Microwave (Yep, Really) – Surprisingly effective. Set the microwave to its lowest power setting and warm the steak gently. It won’t brown, but it will reheat evenly without drying out. A thermometer gun is probably needed for this method, unless you can train your fingers to sense the right temperature.

Final Touch (Optional but Sexy) – If you want to level it up, blast a pan on high heat and give the steak a quick 30-second sear. Since it’s already browned, this just adds a glossy finish and a bit of sizzle.

Here are some dishes that showcase the five classic mother sauces, some surprisingly familiar

Béchamel – Biscuits and gravy with fried chicken

Velouté – Roasted chicken with gravy

Hollandaise – Seafood and vegetables with Béarnaise

Tomate – Grilled squid with tomato sauce

Espagnole – Braised oxtail with demi-glace

The Mother Sauces Part I

French Cuisine is considered one of the finest in the world. Its techniques are utilized in the best kitchens in the world and its sauces globally renown. The 5 mother sauces of French cuisine are below. They are the base and foundation to some of the most delicious meals we know today.

Sauce Tomat
Sauce Béchamel
Sauce Velouté
Sauce Hollandaise
Sauce Espagnole

Chicken wings in one of its glorious (and many would aruge best) forms – Korean Fried Chicken. With a lighter and crispier crust than its Western counterparts, it’s unique texture can be enjoyed naked and lightly seasoned. More commonly you will find it deliciously covered in Asian flavored sauces.

Thanksgiving contribution 2024 – Porks Feet gumbo. Both gumbo and pork’s feet are common in creole cuisine but are never combined. Just a little out of the box combination here and a pretty tasty result. Even for those who don’t enjoy pigs’ feet, the extra gelatin it provides makes the gumbo sauce especially luscious.

My journey to making my perfect Fried Chicken.

Still a work in progress but found some key ideas this round. Some tips below that I’m currently tweaking.

Pre frying tenderizing and flavoring, particularly with salt and acid, make a big difference

Let the chicken meld with the first layer of flour overnight.  This will help the crust stay on the meat while eating.

Sous vide can be utilized to thoroughly cook the breast below 165.  This makes the breast comparably as good as dark meat (not quite, but almost)

Mixing the traditional all-purpose flour with corn starch (or even potato starch) will result in a crispier crust.

A classic Northern Vietnamese.  Catfish heavily seasoned with turmeric and dill, served sizzling on a cast iron skillet.  Can be served on rice crackers, with vermicelli, or even turned into spring rolls.

Exotic Ingredient Highlight – Huitlacoche.

Also called corn smut, many describe this is as the truffle of Mexico.

Like all mushrooms, it is considered a fungus, with this one growing on ears of corn.

Presented here is the more accessible canned version. More difficult to find varieties exist in fresh and froze forms.

The canned version is considered vastly inferior, having a slimier (or creamier if you want to be euphemistic) than the spongier and firmer textures of the fresh and frozen.

It has a very bold earthy flavor and is highly recommended to be mixed with other ingredients. This dish here is sauteed with onion, garlic, and crema. It was used as filling for tamales, and quesadillas.

Challenge 8: Create a dish using Native American ingredients

Huitlacoche Tamales

Challenge 9: Create a Fish Boil

Fusion Vietnamese and Szechuan Sour Fish Soup on white rice – Swai fillets in a tamarind and pickled mustard broth.

Challenge 7: Highlight Sausage

Pasta with Sausage and Sausage Gravy – Blonde roux with rendered Italian sausage fat, sausage broth, white wine, and creme fraiche.

Top chef elimination challenges Season 21

Challenge 4:  Create two dishes using “Duality”

Double duality.  A Western mashed Eastern duality with a soup and sandwich duo.  Eats Western but tastes Eastern.

Eastern McRib – Eats like a McDonalds McRib sandwich but tastes like a Vietnamese Nem Nuong Spring Roll

Easter Clam Chowder – Eats like New England Clam Chowder but tastes like Laksa Curry.  Tastes better IMO!

Challenge 5:  Create a dish for a classic Wisconsin Supper Club (Relish Tray, Fish Fry, Prime Rib, Chicken, Ribs)

Flour crusted pan fried halibut and pan sauce

Challenge 1: Create a roast chicken, stuffed pasta or soup.

Roasted chicken breast, mushroom risotto, wine butter reduction

Challenge 2: Elevate a common bar food

Potatoe chips, creamy eggs, creme fraiche, chives, caviar

Challenge 3: Cheese forward dish

Mozzarella stuffed arancini, provolone bechamel, grated parmesan