Reheating a steak so it's almost as good as yesterday!

If you know me, you know I love a good steak. Last weekend, my mother-in-law's sisters were in town for a visit. We had some great ribeyes, but we actually had two left over. So the next night, we wanted to reheat them. But how do you successfully do that without overcooking and ruining what used to be a perfectly grilled medium-rare steak? Low cook in the microwave? Uh... no. ​

After a very little bit of research I found the answer! And it's really easy. Slow warm those babies in  the oven, then sear them in a hot skillet. You'll retain the medium-rare goodness with a nice, crisp crust. 

Here's what you do:

1. Heat oven to 250. Place your leftover steaks on a wire rack in a cookie sheet and place them on the middle rack of the oven.
2. Warm the steaks until they reach 110 degrees, about 30 minutes for 1 1⁄2-inch-thick steaks. Time will be different depending on thickness, so pay close attention.
3. Heat 1 tablespoon of vegetable oil in a skillet on high until smoking. Sear the steaks on both sides until crisp, about 60 to 90 seconds per side.
4. Let the steaks rest for five minutes before serving. Your steak should be at medium-rare temperature (125 to 130 degrees) when done resting. 

It doesn't taste like it came right off of the grill, but it's pretty damn close. So don't ruin any more poor, defenseless leftover steaks! Happy cooking!

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