Re-heating rare roast beef
Some leftover rare roast beef presents this problem: how to reheat rare meat without over-cooking it? After the sandwiches, the beef Caesar salad and breakfast hash, another go-round of hot roast beef sounds wonderful. How can I reheat chilled, rare beef and keep it rare to med-rare?
Robert Wolke (WHAT EINSTEIN TOLD HIS COOK, Kitchen Science Explained) suggests placing slices of meat in a tightly closed ziplock bag and submerging it in hot tap water. I took it a step further and used 135 degree water figuring that temp wouldn't cook the meat very much more. It also did not heat it adequately.
Any CHs have a working suggestion for this dilemma? TIA.
Oy, my mother and I have battled with this for years. Her opinion is based on efficiency -- brown is good. Then again, she's never heard of Chowhound.
First, slice when cold. Hugely easier. Next, get to room temp, if possible. That means about two hours on the counter. Depending on the thickness (thicker is lower and longer) 300 oven for 30 minutes in aluminum foil crimped at the sides, but open at the top and pieces held upright as they were on the roast. Browning occurs on the outside, but if you serve the two outer pieces with the inside cut up, they will be pink.
I would add that 30 secs in the microwave on the serving plate really adds a flourish to the serving, but you can only do one at a time.
Key question: is it sliced? Or in larger pieces?
The problem is that protein starts to denature over 140F, so prolonged exposure to temps over that will cook it further.
Before trying to warm it, I would bring it up near room temperature. That will make the warming more penetrating.
re: Karl S.
Writing too quickly to think. I should have stated that no, it is not sliced now, but I could slice it prior to re-heating if that would make a significant difference. I would like to end up with thick slices. There is 1.5 pounds of beef and it is rare. Thanks for a speedy response.