When you grill the perfect steak, leftovers aren't the norm, but we know it happens. It doesn't take long for that cold steak sitting in the fridge to call your name, but the thought of turning it into a dry, rubbery mess is a real bummer. The good news: Our steak reheating methods aren't rocket science. The trick is to respect the steak and warm it up gently so you don’t ruin what made it delicious in the first place. With a few simple methods, you can keep that steak moist and texture intact.

1. The Standard Oven and Skillet Combo

If you’ve got the time, this oven-and-pan-sear method is your best bet for reheating steak while preserving its juicy steak goodness. It works particularly well with leftover filet mignon, thanks to its thick cut and buttery texture.

1. Preheat your oven to 250°F. You’re aiming for low and slow heating to gently warm the steak without cooking it further.
2. Place your steak on a wire rack. Set the rack over a baking sheet to allow for even airflow around the meat.
3. Warm the steak in the oven. Heat it until the internal temperature reaches around 110°F to 135-degree internal temperature, depending on your preferred doneness. This usually takes about 20-30 minutes.
4. Sear it in a skillet. Once warmed, toss the steak onto a hot skillet with a little olive oil, vegetable oil, or butter to quickly sear steak on both sides. For filet mignon, the skillet step adds a perfect crust while keeping the inside tender and juicy.

The oven-softened interior combined with a fresh, crispy exterior makes this method a winner, especially for premium cuts like filet mignon.

2. The Trusted Sous Vide Technique

Got a sous vide machine? This method is practically foolproof. You’ll warm your steak gently in a water bath, keeping it as close as possible to its original doneness.

• Set the temperature to match your steak’s desired finish. Medium-rare lovers, go for about 130°F.
• Vacuum-seal or use a resealable bag. If you’re not vacuum-sealing, make sure to remove all the air by using the water displacement method.
• Heat the steak for 30-60 minutes. The longer it sits, the more evenly it warms. Once done, pat it dry and sear it for a fresh crust, just like in the oven method.

This is another great option for thicker cuts like filet mignon, because it evenly warms the steak from edge to edge without overcooking.

3. The Microwave (But Only If You Must)

Microwaving steak is the quickest method, but far from the top choice; however, it can work in a pinch if you’re careful, or just looking to get the steak hot for some steak sandwiches. The key here is moisture.

• Slice the steak into smaller pieces to heat evenly.
• Place it in a microwave-safe dish and add a splash of steak sauce, beef broth, a bit of water, or even butter for moisture.
• Cover with a lid or plastic wrap, leaving a small vent for steam to escape.
• Use 50% power in short intervals (20-30 seconds at a time), checking frequently.

It won’t be as good as the other methods, but do it right and you'll avoid turning your steak into shoe leather.

4. The Air Fryer

This reheating method is a close second to the pan-seared steak method. Air frying gives a crisp exterior but can be prone to uneven reheating for thicker cuts.

• Set steak out on counter and let it come to room temperature.
• Meanwhile, preheat the air fryer to 350°F.
• Put the room-temperature steak in the air fryer basket; check with a food thermometer every 2 minutes. It's so easy to overcook it, or turn the crust ; be careful!
• Get the internal temperature to 110°F–130°F, cook time may vary based on thickness.

A Few Quick Reminders

• Let it rest after reheating. Just like when it first comes off the grill, letting your reheated steak rest for a few minutes helps the juices redistribute.
• Invest in a meat thermometer. Guessing about the internal temp is your worst enemy when reheating steak.
• Avoid overcooking. Aim to reheat the steak, not cook it again. Stop reheating before it gets to your perfect temperature.

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FAQ

How long can I keep leftover steak in the fridge?

You can safely keep cooked steak cold in the fridge for up to 3-4 days. Just store it in an airtight container or tightly wrap the meat in aluminum foil to prevent it from drying out.

Can I reheat leftover steak on the grill?

Yes, reheating on the grill can work well; however, use indirect heat to warm it slowly. Place the steak on the cooler side of the grill to avoid drying it out. Add a quick sear at the end if needed to refresh the crispy crust.

What can I do if I did ruin it?

No shame here, just make a baked potato, and slather that tasteless piece of overcooked meat with your favorite sauce and back out of the room quietly.