Leftover Steaks Done Right

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.