![]() 02/04/2017 at 12:06 • Filed to: None | ![]() | ![]() |
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?
![]() 02/04/2017 at 12:10 |
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vacuum pack it, or seal it some how & put it in boiling water for 15 minutes.
![]() 02/04/2017 at 12:13 |
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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.
![]() 02/04/2017 at 12:22 |
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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.
![]() 02/04/2017 at 12:23 |
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You’re basically putting it in a sous vide.
![]() 02/04/2017 at 12:25 |
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I’ve wanted to try sous vide, and this gives me a great opportunity to experiment.
![]() 02/04/2017 at 12:27 |
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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.
![]() 02/04/2017 at 12:30 |
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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.
![]() 02/04/2017 at 13:14 |
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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.
![]() 02/04/2017 at 13:31 |
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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.
![]() 02/04/2017 at 13:57 |
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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”.
![]() 02/04/2017 at 13:57 |
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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.
![]() 02/04/2017 at 14:07 |
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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.
![]() 02/04/2017 at 14:09 |
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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.
![]() 02/04/2017 at 15:51 |
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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.
![]() 02/04/2017 at 16:04 |
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A fork? Well, aren’t you the fancy one. Something wrong with ripping it to shreds with your bare hands? :P