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What's the Best Way to Reheat Grilled Meat?

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I made this great dish last night with fresh fettucine in a Thai chili-peanut sauce with grilled flank steak on top. There were tons of leftovers. Before I grilled the steak, I sliced it into pieces of about 1/4 inch. The steak was excellent, charred on the outside and medium-rare in the middle.

What's the best way to reheat this? Putting it in the microwave will get it too cooked in the middle and the char will get soggy. Putting it in the oven or toaster oven will keep the char but overcook it. What about regrilling it?

I'm at a loss. Should I just eat it cold?

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  1. I love to eat it cold with some spicy Dijon mustard.

    1. Get a cast iron or other heavy skillet medium hot. Add a touch of fat/oil and gently warm the slices, for maybe 5-10 seconds per side, not long enough to really cook the steak much more, but really just enough to take the chill off. You'll lose some color, but it will be almost as good as the first time.

      2 Replies
      1. re: ronr

        I agree with the heavy skillet bit, but would cook it VERY hot and fast. It will keep the outside hot and crispy, but not cook the meat through. Even better if you take the meat directly from the fridge to the skillet.

        1. re: Dan Raffle

          Dan Raffle has it right. Get your skillet real hot and take the meat straight from the fridge, like I think someone else suggeated. Just enough butter to lightly coat the pan (with a little salt or whatever you like), and keep it turning. A few exposed red sides may turn slightly but approx. one minute and it will taste great. Enjoy!!!!
          P.S. Another choice is: Hot skillet, no oil butter or anything, but just after putting the meat in, have your lid ready and 1/8 cup your favorite wine in the other hand. dump the wine, slam the lid, grab a holder, shake the skillet like it had popcorn in it, then dump it right away. My wife owns a restaurant and her son Randy is an excellent cook and he calls this flash heating.
          Enjoy!!!!!!!!!

      2. I agree that, particularly this time of year, cold is the way to go since any way you reheat the meat, it will become well-done. I would make a nice green salad, dress it with vinaigrette, then top it or surround it with the slices of meat. Mustard on the side would add some tang to the meat.

        Bon Appetit!

        1. j
          Janet A. Zimmerman

          First, this isn't something I came up with; it's from Robert Wolke's new book on food science. It's his idea, and I haven't tried it out, but it seems like it would work. He says that to rewarm meats, he puts the pieces in a ziplock bag, squeezes all the air out, and makes sure to seal it completely. Then he soaks the bag in hot tap water (he doesn't say for how long, though). Apparently the water is hot enough to warm the meat, but not hot enough to cook it any further.

          Might be worth a try.

          1. j
            Janet A. Zimmerman

            First, this isn't something I came up with; it's from Robert Wolke's new book on food science. It's his idea, and I haven't tried it out, but it seems like it would work. He says that to rewarm meats, he puts the pieces in a ziplock bag, squeezes all the air out, and makes sure to seal it completely. Then he soaks the bag in hot tap water (he doesn't say for how long, though). Apparently the water is hot enough to warm the meat, but not hot enough to cook it any further.

            Might be worth a try.

            1. Eating it cold is a very good idea, especially on top of a great salad, say with arugola or other bitter greens and a shaving of good parmesan over it all - almost a carpaccio thing.

              However, for some other ideas:

              I've taken grlled steak, sliced it thin and incorporated it into a fried rice or thin oriental fried noodle dish with assorted veggies
              or...
              You could make a stroganoff sort of sour cream and mushroom mixture, stir the beef in at the end so as not to over cook it and serve it over noodles
              or...
              You could also fry up some peppers and onions and then add in the sliced beef just to heat it up and make up some pretty good beef and pepper heroes.

              That's just a start. There's so much you could do! Enjoy!