HOME > Chowhound > Home Cooking >

What to do: Leftover Steak

Jennalynn Nov 13, 2007 03:38 PM

I've got about 8 oz of leftover rib eye steak from a truly wonderful restaurant (I really tried to finish it! But I knew I wanted dessert)

I guess I could just warm it up, but it will never be quite as wonderful.

Any interesting ideas?

It was ordered and received "medium rare".

  1. Click to Upload a photo (10 MB limit)
  1. JoanN RE: Jennalynn Nov 13, 2007 03:49 PM

    This is what I do with leftover steak and I think it's pretty spectacular:


    It's a a Jamie Oliver recipe (the only one of his I've ever made) and the original calls for seared carpaccio. But it's great with any kind of steak. Leftover or not. And the beets in the farmers' market are beautifu right now. Ummm. Time for me to do this again.

    1. King of Northern Blvd RE: Jennalynn Nov 13, 2007 05:16 PM

      Make a Thai Beef Salad with it.

      1. HPLsauce RE: Jennalynn Nov 13, 2007 05:19 PM

        Do not reheat it! Just slice and eat.

        1. coll RE: Jennalynn Nov 14, 2007 03:19 AM

          I almost always do steak and eggs the next morning, I save some just for that reason.

          1. lynnlato RE: Jennalynn Nov 14, 2007 03:24 AM

            I'm a big fan of the Pittsburgh steak salad. Warm the steak just a tad and slice it up over fresh greens, tomatoes, peppers and toss in some warmed fries or potato wedges and finish it w/ a creamy blue cheese dressing or balsamic vinaigrette. It's sooooo good!

            1. m
              MaggieRSN RE: Jennalynn Nov 14, 2007 05:22 AM

              When I married my very Italian hubby, I wanted to learn how to make a passable tomato sauce. It was a whole new world to me, but fortunately, I had a patient teacher--his mother ;-). For a basic, non-specific sauce, she told me to toss bits of left-over meat in to long-simmer or -roast in the mixture. So now I refrigerate or freeze, if I won't be making sauce for a while, left-overs from beef, pork, lamb, sausage entrees and then drop them in some combination in the pot. I think it does add a richness and fullness. Depending on what I'm making, I'll either pull the meat out at some point, or just let it dissolve off the bone. Any textural change to the cooked meat from the freezer really doesn't matter after a long, slow cooking.

              And there's always stock...or soup...whether you make it yourself or want to add a little substance to a prepared soup.

              1. danhole RE: Jennalynn Nov 14, 2007 05:59 AM

                I take my leftover steak, put it on a plate, sprinkle some gorgonzola on it, cover it with wax paper and reheat in the microwave at 30% for however long it takes to get it warm. I start with 1 minute and go from there. It comes out juicy and leaves it "close" to medium rare. Still nice and pink in the middle.

                1. g
                  GenieinTX RE: Jennalynn Nov 14, 2007 06:26 AM

                  I make rice bowls with mine. I usually flavor my rice with saffron or curry powder while cooking, then top with spicy beans (normally canned since we are talking leftovers) and the leftover steak.

                  1. Jennalynn RE: Jennalynn Nov 14, 2007 07:33 AM

                    Thanks all!

                    I ended up bringing it to room temp... lightly warming it in some butter (yes butter!) and putting it over couscous, arugula and some currants and pinenuts. Added a drizzle of balsamic. It was pretty darned good.

                    1. s
                      Springhaze2 RE: Jennalynn Nov 14, 2007 09:50 AM

                      Slice the steak into fairly thin slices, toast some whole grain bread. Put the steak slices on the toast and top with provolone cheese. Put in toaster oven or oven and top brown/broil until the cheese starts to bubble.

                      1. steakman55 RE: Jennalynn Nov 14, 2007 01:39 PM

                        I was kinda interested in these responses....as I have never had any leftover steak!!

                        If I did, I think I would do the following: bring the steak to room temp, sauter some coarsely chopped onion and bell pepper in butter and a dash of Worcestershire sauce, then just before taking it up, drop the steak slices in a heat a little. I would think it would be great on a buttered toasted sub roll.

                        1 Reply
                        1. re: steakman55
                          Jennalynn RE: steakman55 Nov 14, 2007 02:20 PM

                          Oh I always get a bigger steak than I know I can eat... just for the leftovers ; )

                          This was a restaurant called Jar in Los Angeles, and the starters and salad were so amazing I was getting full before the rib eye arrived.

                        Show Hidden Posts