Reheating a steak

Slice it up cold and serve it over lettuce with a rice-vinegar-soy-
ginger dressing.

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Louis Cohen Living la vida loca at N37° 43' 7.9" W122° 8'
42.8"

"Ray" <[email hidden]> wrote in message news:-
[email hidden]...

Quoted message said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely.

Or

Quoted message said:

am I better off using the regular oven?

--
Ray

Remove NO and SPAM to reply

Ray said:

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off using
the regular oven?

Let it come to room temperature and sear quickly on both
sides. It won't be hot, just warm. You want to keep the
center still red and just heat up the crust which is
already cooked.

-sw

Ray said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

Quoted message said:

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off
using the regular oven?

Nuke the steak on medium for ten or twenty seconds per
side. If the steak is not hot enough, repeat the process
until it is. As long as you don't overcook the steak, it
should be fine.

Ray said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off
using the regular oven?

Use the nuke. Put the steak on a plate and cover with a
lettuce leaf. Give it maybe 20 seconds and check to see if
it's warm enough. If not repeat. Old restaurant trick.

Pastorio

In rec.food.cooking said:

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off
using the regular oven?

Don't reheat it. Slice it cold and eat it as a sandwich.

--
...I'm an air-conditioned gypsy...

- The Who

Ray said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off
using the regular oven?

--
Ray

Remove NO and SPAM to reply

I'd suggest eating it cold, thinly sliced, with a spicy
dipping sauce of some kind.

gloria p

Hark! I heard "Ray" <[email hidden]> say:

Quoted message said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off
using the regular oven?

First, let me say, why reheat it at all? As a kid (1960's),
Sunday mornings at my grandparent's house was cold steak
from the night before and sliced oranges with powdered sugar
on them. Yum! But not everyone likes cold food, I guess.

Anyway, I wouldn't use the microwave -- gently reheat it in
a frying pan, and make a steak and toast sandwich...

--
J.J. in WA (Change COLD to HOT for e-mail) ~ mom, vid
gamer, novice cook ~ ..fish heads, fish heads, eat
them up, yum!

In article <[email hidden]>,
Ray <[email hidden]> wrote:
:I've never had this problem before since I always finish it at the
:restaurant, but I was finally bested by a humongous bone-in rib steak on
:Sunday evening. I had to take about a third of it with me.
:
:So, what is the best way to reheat this thing? I was
thinking microwave, :but I don't know if that will affect
the texture of the meat adversely. Or :am I better off using
the regular oven?
:
:--
:Ray
:
:Remove NO and SPAM to reply
:
:

don't reheat it. cold steak is delicious if the original was
a good cut of meat.

if not, cut up into litle pi3eces and discuise in stew or
somehting such.
--
getting out of bed in the morning is an act of false
confidence
- jules feifer to
email me, delete
blackhole. from my
return address

"Ray" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely.

Or

Quoted message said:

am I better off using the regular oven?

I slice the steak into thick pieces, maybe 1/8" - 1/4"
range. Then caramelize some onions in olive oil and butter,
with a little sugar and salt. Stir in some chopped garlic
towards the end. Add your desired combination of teriyaki/
Worcestershire/bbq sauce and a bit of water (I mix bbq and
teriyaki). Bring to a boil, remove from fire, toss in steak
for 30 seconds stirring and flipping rapidly, then serve
over short-grain rice.

--Neil

Quoted message said:

Let it come to room temperature and sear quickly on both
sides. It won't be hot, just warm. You want to keep the
center still red and just heat up the crust which is
already cooked.

Thanks.

I was already thinking of bringing it to room temp
first. I guess I'll toss it on the grill pan for a
minute or so per side.

"Steve Wertz" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Ray said:

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely.

Or

Quoted message said:

Quoted message said:

am I better off using the regular oven?

Let it come to room temperature and sear quickly on both
sides. It won't be hot, just warm. You want to keep the
center still red and just heat up the crust which is
already cooked.

-sw

Allow the meat to come to room temperature slice thin
against the grain and put it in a tortilla with freshly
grilled peppers and onions The heat from cooking the peppers
and onions will be enough to refresh the steak for the few
minutes it will take to eat.

"Puester" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Ray said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking

microwave,

Quoted message said:

Quoted message said:

but I don't know if that will affect the texture of the
meat adversely.

Or

Quoted message said:

Quoted message said:

am I better off using the regular oven?

--
Ray

Remove NO and SPAM to reply

I'd suggest eating it cold, thinly sliced, with a spicy
dipping sauce of some kind.

gloria p

arthur wouk said:

if not, cut up into litle pi3eces and discuise in stew or
somehting such.

Steak omelette.

--Blair "Give the dog a
treat."

Quoted message said:

Puester writes:

Ray said:

I've never had this problem before since I always finish
it at the restaurant, but I was finally bested by a
humongous bone-in rib steak on Sunday evening. I had to
take about a third of it with me.

So, what is the best way to reheat this thing? I was
thinking microwave, but I don't know if that will affect
the texture of the meat adversely. Or am I better off
using the regular oven?

I'd suggest eating it cold, thinly sliced,

I concurr... reheated steak is awful, only fit for a
marga dog.

Quoted message said:

with a spicy dipping sauce of some kind.

I like cold sliced steak sammiches with zesty grainy
mustard, perhaps with a bite of horseradish... use a zoftig
bread, firm and dense... one that doesn't need a bra...
russian rye is good, buttered, both slices, adds a little
waterproofing in case yoose want tomatoes.... and a slice
red onyun... but then I gotta have a tall vodka too.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move
UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without
tribulation." Sheldon ````````````

I would get out a covered nonstick skillet and put a
tablespoon or two of water inside.and put get the water
boiling, then lift the lid quickly and set the steak inside
before closing the lid. Put it back on the burner for about
30 seconds, then turn the burner off and move the skillet to
a cool burner; let it sit covered for five minutes. The
steam will do the work and reheat the steak without
overcooking it.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases
in a direct proportion to the intensity with which others
try to prove him wrong" James Mason from the movie "Heaven
Can Wait".