The best way to reheat steak, according to Double Eagle Chef Scott Kroener (Video)

All of us — the carnivores, anyway — have been there. You splurge on a beautiful cut of steak in a restaurant, knowing full well you can’t finish all 20-some ounces typical of a steakhouse portion.

You obviously ask to take it home. But when you go to eat it the next day, your clumsy attempts to heat up the medium rare cut inevitably turn it into a dry, chewy mass.

Some of us may even have gone so far as to attempt our own DIY sous vide, Top Chef style, by reheating said steak using a Ziploc bag and a pot of simmering water. (Spoiler alert: it didn’t work.)

I consulted Del Frisco’s Double Eagle Steak House Executive Chef Scott Kroener on this conundrum: what’s the best way to reheat steak?

Apparently, two-bit sous vide is not the answer. (Shocking.) That’s a “bacterial nightmare,” Kroener said, mainly because you’re heating the meat up too slowly. Oops.

As we know, the microwave is also a no-no. The oven is possible, but it takes longer, and there’s the risk of the steak drying out. (None of this applies to you, by the way, if you like your steak well done. In that case, reheat however you want. It’s not going to get any MORE gray.)

Instead, the better method, according to Kroener, is to butterfly a thicker cut of steak and heat it up in a sautee pan over medium-high heat. This raises the temperature more quickly, and heats the internal temperature without fully cooking it through.

He’s got a couple other ideas of how to turn that steak into a “breakfast of champions” too. Check out the video above.

This contains video. To view the video, please visit the original source.

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