Cooking · Leftovers
How to reheat steak
The way to reheat a steak without overcooking it is to warm it slowly in a low oven, at about 120 °C / 250 °F on a rack, until the centre is just below the original doneness, and then sear it for 30–60 seconds a side in a very hot pan to bring back the crust. A 2.5 cm / 1 in steak takes about 20–30 minutes; the microwave is fast but cooks the outside before the centre is warm.
At a glance
- Best method
- Low oven, then a hot pan
- Oven
- 120 °C / 250 °F, on a rack
- Core target
- Up to 5 °C / 9 °F below the original doneness
- Official guidance for leftovers
- 74 °C / 165 °F
- Keeps, cooked
- 3–4 days in the fridge
Why steaks overcook when reheated
A cooked steak that has been in the fridge is at about 4 °C / 40 °F all the way through. Warming it in a hot pan or a microwave heats the outside long before the centre: by the time the middle is warm, the outer centimetre has gone past well done, and the pink band that made the steak worth saving is gone. Reheating is therefore the same problem as cooking a thick steak, and has the same answer: gentle heat first, high heat at the end, as in the reverse sear.
The target is lower than the original doneness. A steak cooked to medium-rare (55 °C / 131 °F) needs to reach only about 45–50 °C / 113–122 °F to be warm and pleasant; the final sear adds a few more degrees at the surface.
Low oven and a hot pan, step by step
- Take the steak out of the fridge 20–30 minutes before, and pat it dry.
- Heat the oven to 120 °C / 250 °F. Set the steak on a wire rack over a tray, so the air reaches all sides.
- Warm it until a thermometer in the centre reads 45–50 °C / 113–122 °F for a steak that was medium-rare, or a few degrees below the original doneness for others. Check after 15 minutes.
- Heat a heavy pan with a little oil until it smokes lightly.
- Sear the steak 30–60 seconds a side, just long enough to crisp the surface; a spoonful of butter in the last seconds is optional.
- Serve straight away. A reheated steak does not need another rest.
Times in a 120 °C / 250 °F oven
| Thickness | Approximate time | Note |
|---|---|---|
| 2 cm / ¾ in | 15–20 min | Thin steaks: a pan alone can be enough |
| 2.5–3 cm / 1–1¼ in | 20–30 min | The usual case |
| 4 cm / 1½ in | 30–40 min | Check the centre from 25 minutes |
| 5 cm / 2 in and bone-in | 40–50 min | Bone slows the heat; probe away from it |
| Roast slices, 1 cm / ½ in, covered | 8–12 min | Add a spoonful of stock or jus to the dish |
Other methods
Water bath. If the steak is in a sealed bag, warming it in water at 50–52 °C / 122–126 °F for 30–45 minutes, or with a sous-vide circulator, gives the most even result; then sear it briefly as above.
Slices in a pan. Thinly sliced steak reheats in seconds: warm a little stock, sauce or the leftover juices in a pan, take it off the heat and turn the slices in it for 30–60 seconds. This is the best method for steak that will go into sandwiches, tacos, fried rice or noodles.
Microwave. The fastest and least even method. If it is the only option, slice the steak, cover it, use half power in 30-second bursts and turn the slices between them; expect the edges to grey.
Not reheating at all. Cold steak, thinly sliced across the grain, is good in salads and sandwiches; it is safe straight from the fridge if it was cooled and stored properly.
Storing and safety
Cooked steak should go into the fridge within 2 hours of cooking, or within 1 hour when the room is above 32 °C / 90 °F, wrapped or in a closed container; it keeps 3–4 days at 4 °C / 40 °F or below, and 2–3 months frozen. Frozen leftovers can be thawed in the fridge overnight before reheating.
The official guidance of the USDA for reheating leftovers is 74 °C / 165 °F in the centre, a rule written for all cooked foods, including mixed dishes and poultry. Applied to a steak, it means well done. Many cooks reheat whole steaks to a lower temperature, on the reasoning that bacteria on a whole cut sit on the surface, which the final sear heats well above that point. The higher rule is the one to follow for anyone who is pregnant, elderly, very young or has a weakened immune system, and for sliced or minced meat; see steak temperatures and how to tell if steak is bad.
Frequently asked questions
How do you reheat a steak without overcooking it?
Warm it on a rack in a 120 °C / 250 °F oven until the centre is about 45–50 °C / 113–122 °F, then sear it 30–60 seconds a side in a very hot pan.
How long does it take to reheat a steak in the oven?
About 20–30 minutes at 120 °C / 250 °F for a 2.5 cm / 1 in steak; 30–40 minutes for 4 cm / 1½ in.
Can you reheat steak in the microwave?
Yes, but it heats unevenly and greys the edges. Slice it, cover it and use half power in short bursts.
How long is leftover steak good for?
3–4 days in the fridge at 4 °C / 40 °F or below, or 2–3 months in the freezer.
Can you eat leftover steak cold?
Yes, if it went into the fridge within 2 hours of cooking and has been kept cold. Slice it thinly across the grain.
Sources
5
- USDA Food Safety and Inspection Service. Safe Minimum Internal Temperature Chart. 2023. www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart
- McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen, rev. ed. New York: Scribner, 2004.
- Myhrvold, Nathan; Young, Chris; Bilet, Maxime. Modernist Cuisine: The Art and Science of Cooking. Bellevue: The Cooking Lab, 2011.
- USDA Food Safety and Inspection Service. Leftovers and Food Safety. Washington, DC.
- López-Alt, J. Kenji. The Food Lab: Better Home Cooking Through Science. New York: W. W. Norton, 2015.
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