I just made a wonderful steak last week. I was in the same position - it was perfectly cooked and I was worried about reheating. I just served it cold/room temperature with the same sides I had the night before.
I have also done a wrap or a steak salad, but if the steak is that good, I would just eat it plain and add some sides to it.
Fitness Minutes: (0)
9,401 4/28/13 9:15 P
Many great ideas have already been given Steak is something we only eat when we go to a resturant so usually do not have leftovers as we split one steak Like the stir fry idea and then you get lots of veggies too Just be aware of the sodium content One day at a time
4/19/13 11:52 A
I ususally reheat in a skillet, but I like mine medium well to well done. I do like stirfry and fajita ideas though..................
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Fitness Minutes: (11,285)
4/18/13 2:11 P
Don't reheat it. Just slice and fold it into an already cooked and hot stir fry meal.
4/18/13 12:15 P
I have done this also for years
Fitness Minutes: (40)
4 4/18/13 10:22 A
I have reheated leftover grilled steak like this for years. Put the steak in a pan, slice an onion over it, add 2 or 3 sliced garlic cloves, 1/2 tsp oregano. Put chicken broth in the pan so it comes 1/2 way up the piece of steak. Bring to boil then turn down to a simmer, cover and cook 11/2 - 2 hours. Check occasionally that liquid in pan has not totally cooked away adding more to keep at least an inch of liquid in pan. This ends up tasting nothing like grilled steak, more like a good roast. Can be served like roast or can be made into a sandwich on crusty bread.
4/18/13 7:39 A
Chef's/ tail-gaiter's tip: rehydrate beef like steak and brisket with low sodium chicken broth. It adds no real flavor, but restores enough moisture to counter the additional cooking in the slow reheating process.
where the instructions say, grill and CHILL the steak... big work to make it from scratch, but easy if you have leftovers!
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Fitness Minutes: (23,806)
4/17/13 1:11 P
Thanks all, I know any heating of it will likely put it all the way into the medium well range. Thanks for the ideas on what to do with it. I don't mind a fully cooked steak in a salad or wrap I guess. Or resautted with some onions. I'll figure out something I guess. Was wondering if anyone had a far preferred method (Like I've heard good things about steaming grilled salmon the next day and did it myself and it was pretty good for leftovers)
Fitness Minutes: (14,252)
9,692 4/17/13 12:02 P
Heating it WILL cook it more, so it will move more to medium/well done. I always heat my steaks in the oven, honestly. It crisps them up a bit, and makes sure they don't get that rubbery texture. You have to be willing to eat it more done than usual (I'm a medium rare gal too.)
I heated some in the oven the other day threw them on a salad, and OMG that was amazing... I didn't even care that it was more done than usual!
Heather Writer, mother, wife, and breadwinner. I love to run, but running doesn't love me, so I'm switching to my low-impact bike.
You can slice it up with some onions and peppers, grill the onions and peppers and just toss the steak in at the last minute to heat up a bit...fajitas! :-) I'm also a big fan of leftover-steak sandwiches...some whole grain bread, a little brown mustard, sliced leftover steak and a bit of cheddar? Yum! (And toasted? It's heaven...) My dad used to slice it fairly thick and have it with fried eggs... You can make steak-and-potato hash (add in some onion, maybe some peppers?)...
Or my fail-safe is to google 'what to do with [blank]'. Someone always has an idea! :-)
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4/17/13 10:47 A
you could cut it in strips and stir-fry it with onions and mushrooms (and whatever other vegs you wish), and then eat it like that, or in a wrap
Fitness Minutes: (45,796)
931 4/17/13 10:47 A
I read a blog that examined this once. Heat it in a low oven (around 200 for 20-30 minutes per inch thick) until warm, but still pink. Then sear in a pan over med-high heat. It gets crispy on the outside but stays pink yet warm inside. Takes much more time than the microwave but infinitely worth it for a good steak.
Currently working and going to grad school. Given my stress level and time constraints (and with my doctor's blessing), I'm not trying to lose a lot of weight, just be healthy and not gain. Once I get my degree I'll pick things up again.
I usually eat grilled steaks cold the next day. Every time I try to re-heat them, they just aren't as delish. It either cooks it too much, or it loses some of the juicy deliciousness. I usually do a few things, sometims, I will just eat it as is, with veggies or whatever. Others, I will slice up and put in a salad, with no dressing. Both are good for me. You could try to get a cast iron skillet or grill VERY hot to sear the outside, but it still wouldn't re-heat all the way without getting to probably medium well.
Fitness Minutes: (7,311)
4/17/13 10:23 A
It depends on what you're looking for, I guess. I hate the taste of microwaved meat, personally. I like to take leftover stake and cook it up with something else, like a stir fry or eggs. Even heating it up with some sauce and eating that with pasta can be really good. Those all use the stove. If you want to eat it plain, though, I'm not sure what the best option would be.
Fitness Minutes: (23,806)
4/17/13 10:16 A
Hey there, what do you consider the best way to reheat a grilled steak from a night or two ago? I grilled 2 nice NY strip steaks that were on sale, and am wondering the best way to enjoy the one that's in my fridge? Unfortunately I didn't quite have the grill hot enough so its not seared as well as I would have liked on the outside, and the inside is more a pink medium than my preferred medium rare. Little over cooked. They where like 12 oz each, so I'll probably have half of one with some side (beans or sweet potato) for dinner tonight. Microwave, stove top, oven, veggie steamer, pizza cooker are all viable options to me.
Or would it be best to eat it cold as a ranch wrap or something? It'd just a nice cut of meat with beautiful marbling so mixing it would hide the taste of those wonderful fats I feel.
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