A great steak always makes a really sumptuous dinner of heavenly taste. The challenge always comes is what to do with leftovers the next day as cold steak is not only not healthy, but also hard to reheat.
The most persistent thought in your mind is usually how you are going to warm your meat and still maintain the taste, tenderness, and juices.
So, how do you go about doing that? We went to find the answers and got them from wikiHow.
Reheat steak on a stove top.
Remove the steak from the refrigerator and set it on the kitchen counter to warm for a few minutes.
Leftover meat tastes better when heated at room temperature. Heat a skillet or sauté pan. Place the steak in the skillet, and drizzle butter over the top. Heat until the meat is warm but not hot.
Place your leftover steak in a zip-close bag.
Add ingredients and seasoning of your choice, such as minced garlic, chopped onions or shallots, and salt and freshly ground black pepper. Seal the bag securely, then place the sealed bag in a saucepan filled with simmering water. Heat until the meat is hot, about 4 to 6 minutes, depending on the thickness.
Heat leftover steak in a heavy frying pan and cover it with beef broth.
Turn the heat up until the broth simmers, then allow the meat to simmer in the broth until it is thoroughly heated. Eat as is, or slice it for use in a roll or a French dip sandwich.
Cut leftover steak into pieces, then stir fry with your favourite vegetables.
Serve the stir fry with hot rice and soy sauce on the side. Since the rice is hot, it'll mask any pieces of steak that are only warm, preserving their flavour.
Reheat steak in an oven.
Maintain the flavour of a juicy steak by reheating it in a microwave oven.
Place the meat in a microwavable dish, then drizzle a small amount of steak sauce, Italian dressing, teriyaki, or barbecue sauce over the top, along with a few drops of oil or melted butter. Cover the dish, then warm the steak on your microwave's medium setting.
As an alternative method, let the steaks come to room temperature for about 30-45 minutes.
This allows the fat and juices to bloom and reignite the flavour. While you're waiting for this, preheat your oven to 80°C.
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