Four Ways to Reheat a Steak so It Doesn't Overcook ...Middle East

For a steak with some wiggle room (it can bear to cook a smidge), the microwave is by far the fastest method. Put the steak on a microwave-safe plate and nuke it on high for 20 to 30 seconds. Get in there and carefully touch the steak to gauge the temperature. If it’s a small piece of steak then it might be sufficiently heated enough to enjoy. If it’s a larger steak then you’ll need to flip it and do another 20- to 30-second blast. 

Pan fry

I do think this is my favorite way to reheat steak, especially if it’s a larger piece than my meal-prepped ones. I love the crispy brown sear I get from this method and it’s a good middle ground between the speedy microwave and the longer sous vide (or my “faux-vide”) method. 

Heat up a heavy bottomed skillet, like cast iron or carbon steel. The pan can stay dry; if you like some butter or oil, that’s fine but you’ll get some splatter. Once the pan starts to smoke a bit, add the steak to the pan. Let it sit and sizzle for two minutes, then use tongs to flip the steak. Cook it for another minute or two on this side as well. If you have a larger steak, you may need to add more time. 

Credit: Allie Chanthorn Reinmann

Air fry

I love my air fryer, but I might like air-fryer-reheated steak the least. It might just depend on my mood. Air frying is faster than searing but slower than microwaving. It can give you a little bit of a crispy exterior, but the hot convection winds can take the steak a little too far too fast. You must keep your eye on it. That’s kind of hard to do with some basket models that don’t have windows, but that’s what we signed up for. 

First, preheat the air fryer. This only takes a couple minutes but it’s important that the container be hot already so your steak doesn’t slowly start cooking during the preheating time. Pop the steak into the air fryer and let it cook for at least three minutes for a small steak. For a larger steak, I suggest checking on it every minute and maybe flipping it after a few.

Left: Pan-fried steak. Right: Air-fried steak. Credit: Allie Chanthorn Reinmann

As I mentioned above, my steaks were cut from a larger strip steak so you can see the pink center throughout reheating. You can see that my air fried steak cooked completely on the entire exterior, so that pink edge is gone. The pan-fried steak on the left did not cook through on the edges. 

Credit: Allie Chanthorn Reinmann

Sous vide or faux-vide

This is the longest method—it gently reheats the steak via a hot water bath. The benefit is that if you have a perfectly cooked medium-rare steak, it’ll stay that way. 

If you have a sous vide, or immersion circulator, you can set up the water bath and circulator for the steak's original target temperature. Reheating times will vary on the size and thickness of your steak, but this will take around 30 minutes.

Credit: Allie Chanthorn Reinmann

Again, you won’t get any added flavor with sear marks using the sous vide method, but your steak will be revitalized and as juicy as ever. Among the four methods, think of your priorities first. Do you have wiggle room with how cooked the center is? Do you want sear marks? Are you pressed for time? Then you can make the right choice for your steak.

Hence then, the article about four ways to reheat a steak so it doesn t overcook was published today ( Wednesday 23/07/2025 - 07:22 PM ) and is available on Live Hacker ( Middle East ) The editorial team at PressBee has edited and verified it, and it may have been modified, fully republished, or quoted. You can read and follow the updates of this news or article from its original source.

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