We’ve all been there, a leftover steak that’s too good to waste but tricky to reheat. You want it warm and juicy again, but not twice cooked over, dry or gray.
Luckily, there’s a simple way to bring it back to life.
The Oven-Then-Sear Method
This is our go-to for keeping flavor and tenderness:
-
Bring to room temp. Take your steak out of the fridge and let it rest on the counter for 20–30 minutes.
-
Warm it low and slow. Place it on a wire rack over a baking sheet. Heat in a 250°F oven for about 20–25 minutes (or until it reaches 110–120°F inside).
-
Finish with a quick sear. Heat a skillet with a touch of butter or oil and give each side about 45 seconds to crisp.
You’ll end up with a warm center and that delicious crust all over again.
Bonus: The Quick Skillet Trick
If you’re in a hurry, slice your steak thin, toss it in a hot skillet with a dab of butter, and stir just until warm. Great for steak sandwiches or salads.
One Last Tip
Never microwave a good steak. You worked too hard for that dry-aged flavor, the microwave just doesn’t do it justice.
These are all just my opinions based on good and bad steak choices. I've learned the hard way so you don't have to.
XOXO,
Louisa
Leave a comment
Also in Farm Family Recipes
The Church Method for Perfect Beef Roasts
There is a whole world of cooking that never made it into cookbooks. It lives in church basements and community halls where somebody’s aunt has been feeding a crowd for decades and never once owned a digital thermometer. The “church basement method” is simple. Multiply the weight of your roast by time, set the oven to a steady low heat, and follow one important rule. Don’t peek.
It works with everyday beef roasts like sirloin tip, chuck, rump, and top round, which means you do not need a prime rib to put something special on the table.
Keep reading
Slow Cooker Meals for Busy Farm Nights
When chores run late and the weather turns cool, nothing beats a slow cooker meal waiting at the end of the day. Here are our favorite Creamery Creek cuts and easy ideas for fall and winter suppers that cook themselves while you work.
Keep reading
Sweet & Tangy Holiday Meatballs (Farmhouse Appetizer Recipe)
There’s always that one dish that disappears first at every holiday party and these little meatballs are it. Made with our own Creamery Creek Meatball Mix (a blend of dry-aged beef, Duroc pork, and just the right touch of onion), this recipe brings that cozy, sweet-and-smoky flavor everyone loves. A quick toss in sweet fruit jam and BBQ sauce blend, a brush under the broiler, and you’ve got the perfect farmhouse appetizer for the season.
Keep reading