by "Full of the sound of the Gran Fury, signifying nothing." (granfury)
Published 02/04/2017 at 12:06
by "Full of the sound of the Gran Fury, signifying nothing." (granfury)
Published 02/04/2017 at 12:06
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The other night I went out for a nice dinner - salad, microbrew ale, plate of wings with blue cheese (ranch? no.), a loaded baked potato and a nice 21 oz New York Strip (same restaurant, but not my meal, pictured below). After the salad and wings I was stuffed, and managed to get about 4 bites into the steak before I called it quits.
So, how to I go about properly reheating this meal. Microwave is out, so is it stove or oven? And for how long?
"The Crazy Kanuck; RIP Oppositelock" (jukesjukesjukes)
02/04/2017 at 12:10, STARS: 1
vacuum pack it, or seal it some how & put it in boiling water for 15 minutes.
"Steve in Manhattan" (blogenfreude01)
02/04/2017 at 12:13, STARS: 6
you need a pan that can go in the oven (metal handle) - get it screaming hot w/ a bit of high-temp oil, a bit of salt on the meat, sear quickly on both sides 10 seconds each, and put in a 400 degree oven for 90 seconds to 2 mins.
"Full of the sound of the Gran Fury, signifying nothing." (granfury)
02/04/2017 at 12:22, STARS: 0
Not a bad idea. I am the king of vacuum sealers, recently repaired one (new seals) and bought another. Given three to friends. I love these things.
"The Crazy Kanuck; RIP Oppositelock" (jukesjukesjukes)
02/04/2017 at 12:23, STARS: 0
You’re basically putting it in a sous vide.
"Full of the sound of the Gran Fury, signifying nothing." (granfury)
02/04/2017 at 12:25, STARS: 0
I’ve wanted to try sous vide, and this gives me a great opportunity to experiment.
"WilliamsSW" (williamssw)
02/04/2017 at 12:27, STARS: 0
This- presuming the steak is pink or red on the center to start. Not sure if this would work beyond medium, partly because I’d never cook a steak that way.
"Svend" (svend)
02/04/2017 at 12:30, STARS: 1
I’m afraid I can’t help. A steak has never lasted long enough for me to reheat it.
Now I can’t decide whether to have my steaks tonight or go for a Chinese takeaway.
"Textured Soy Protein" (texturedsoyprotein)
02/04/2017 at 13:14, STARS: 0
7 to 10 minutes in a 300 degree toaster oven, or just an oven if you don’t have a toaster oven. You want to warm it back up while avoiding too much additional cooking.
"Steve in Manhattan" (blogenfreude01)
02/04/2017 at 13:31, STARS: 1
True - that’s why the technique is done quickly. It’s the French way - when I do a raw steak it’s 90 seconds, flip, in oven for 3 minutes, a bit longer if it’s bigger. Perfect medium rare every time. And now I’m hungry - off to Fairway.
"E92M3" (E46M3)
02/04/2017 at 13:57, STARS: 0
The absolute most important thing you can do is take it out 2 hours beforehand, and let it get to room temperature. This is important with raw meat too. Otherwise you over cook it trying to get the inside where you want it. I would probably let it sit, then put it in the oven at 250 for 10 mins. Unless you want it more “well done”.
"wkiernan" (wkiernan)
02/04/2017 at 13:57, STARS: 0
Why is microwave out? Microwaves are real good at reheating leftovers, if you use a reduced power setting. It’s only when you run them at full power that they ruin your food. You’ve got a baked potato, in my microwave I’d put it on for 1:00 at power level 4 (scale of 1 to 10), and then if it isn’t warm enough give it another 1:00 at 4. I’d hit the steak with 30 seconds at 4 in the microwave to thaw out the middle, then 45 seconds on each side in butter in a frying pan to make the outside nice.
"Full of the sound of the Gran Fury, signifying nothing." (granfury)
02/04/2017 at 14:07, STARS: 0
Rarely do I use the microwave at full power for reheating food. Even at a lower power for a longer time I don’t think that I’d get the proper restaurant-style evenness through the food, and I don’t feel like doing trial-and-error cooking.
"Frenchlicker" (frenchlicker)
02/04/2017 at 14:09, STARS: 0
When trying to figure out how to reheat an expensive steak this was one of the top two ways to do it. It also seemed the simplest.
"Shour, Aloof and Obnoxious" (shour)
02/04/2017 at 15:51, STARS: 0
The proper way to eat a leftover restaurant steak is to forgo reheating it altogether. The chances of ruining it are too high. So I prefer to stab it with a fork while cold, then hold it like a corn dog. Proceed to rip chunks of steak off of your newly created meat-on-a-steak and grunt like a caveman at the satisfaction of eating meat the is relatively cold, yet red.
Yum.
"Full of the sound of the Gran Fury, signifying nothing." (granfury)
02/04/2017 at 16:04, STARS: 0
A fork? Well, aren’t you the fancy one. Something wrong with ripping it to shreds with your bare hands? :P