How to Reheat Flank Steak
Best Methods for Juicy Results
Reheating flank steak can be a bit challenging due to its lean nature, but it is definitely possible to do so while maintaining its juicy and flavorful qualities. To reheat flank steak without drying it out, use a non-stick skillet and add a small amount of oil or butter. This method ensures that the steak remains tender and preserves its rich taste.
Heating the steak on medium heat, watching it carefully, and flipping it after a couple of minutes are crucial steps to achieving an evenly heated result. Adding a splash of beef broth can also help maintain moisture, so the meat stays succulent throughout the reheating process.
Whether you’re dealing with leftovers from a dinner party or simply reheating a pre-cooked meal, using proper techniques like these can make all the difference. Enjoying a well-reheated flank steak can be just as satisfying as fresh off the grill.
Preparing Flank Steak for Reheating
Proper preparation is key to preserving the flavor and texture of your flank steak leftovers. Addressing factors like temperature and storage can make a significant difference in achieving a tender, juicy steak.
Bringing to Room Temperature
Allow the flank steak to reach room temperature before reheating. This prevents the steak from drying out and ensures an even reheating process. Taking the steak out of the refrigerator and letting it sit for about 30 minutes to an hour is usually sufficient.
Why Room Temperature Matters: Reheating cold steak directly can result in a tough, unevenly heated piece of meat.
Procedure: Remove steak from any airtight container and let it sit on a clean plate.
Avoid reheating steak straight from the fridge to maintain its moisture and achieve a tender result.
Pre-Reheating Tips
Pre-reheating steps play an essential role in keeping your steak juicy and flavorful. Here, preparation methods and chef-approved tips ensure the best possible outcome.
Oil or Butter: Adding a small amount of oil or butter can help maintain moisture.
Skillet Use: Using a non-stick skillet over medium heat is recommended. For a medium-rare finish, reheat for 2-3 minutes per side until the internal temperature hits 135°F (57°C).
Following these steps helps retain the steak’s natural textures and flavors, leading to a moist and enjoyable eating experience.
Oven Reheating Method
Reheating flank steak in the oven ensures even heating and helps retain moisture. Following a few key steps will help maintain the steak's juiciness and flavor.
Setting Up Your Oven
Preheat the oven to 250 degrees Fahrenheit. This lower temperature allows the steak to reheat gently and prevents it from overcooking.
Place a wire rack over a baking sheet to facilitate air circulation around the steak. This setup ensures heat reaches all sides of the steak uniformly. Properly heating the oven beforehand is crucial for consistent results.
Reheating Steps
Position the flank steak on the wire rack.
Insert the baking sheet into the preheated oven. Allow the steak to heat for about 20 to 30 minutes, checking the internal temperature regularly. Aim for an internal temperature of 125°F to 135°F (52°C to 57°C) depending on your desired doneness.
Monitor the steak closely to avoid overcooking. Once it reaches the desired temperature, remove it from the oven. Let it rest for a few minutes before serving to redistribute the juices. This method keeps the steak juicy and flavorful.
Stovetop Reheating Technique
Reheating flank steak on the stovetop ensures the steak retains its flavor and juiciness. Using the right type of skillet and technique is key to achieving a perfectly reheated steak.
Using Skillets
For stovetop reheating, cast-iron skillets are highly recommended due to their ability to retain and evenly distribute heat. A nonstick skillet can also be used if a cast-iron skillet is unavailable.
Preheat the skillet: Start by heating the skillet over medium heat.
Add oil: Use a tablespoon of vegetable oil or grapeseed oil. These oils have high smoke points, which are ideal for reheating steak without burning.
Place the steak: Put the flank steak in the hot skillet, making sure it doesn’t overlap.
Flipping the steak ensures even cooking. Monitor the internal temperature with a thermometer, aiming for 135°F (57°C) for a medium-rare finish. This method keeps the steak juicy and flavorful.
Searing for Quality
Searing is crucial to lock in flavors and achieve a delicious crust.
Initial Sear: Once the skillet is hot and the oil shimmers, sear the steak for 2-3 minutes on each side. This creates a golden-brown crust.
Reduce Heat if Needed: If the steak starts to get too dark, reduce the heat slightly to prevent burning.
Check Temperature: Use a meat thermometer to ensure the steak reaches the desired internal temperature of 135°F (57°C).
Adding a bit of steak sauce or butter during the last minute of searing can enhance the richness and depth of flavor. Always rest the steak for a few minutes before serving to allow the juices to redistribute.
Alternative Reheating Methods
Several methods exist for reheating flank steak, all of which can preserve its flavor, texture, and juiciness. Each technique has distinct steps and requirements, ensuring the steak doesn't become dry or overcooked.
Microwave Use
The microwave is a quick option for reheating flank steak. Start by placing the steak on a microwavable dish. If the steak isn't well-marbled, like a ribeye, slightly dampen a paper towel and lay it over the steak to retain moisture. Set the microwave to medium (50%) power.
Reheat the steak for 30 seconds, then flip it and repeat until the desired temperature is reached. Using lower power ensures the steak heats evenly without becoming rubbery. Keep checking to prevent overheating, aiming for an internal temperature of 130°F (54°C) for medium-rare.
Reheating on the Grill
Reheating flank steak on the grill helps retain its smoky flavor and crispy exterior. Preheat the grill to low heat. Wrap the steak in aluminum foil to keep it from drying out during the reheating process.
Place the foil-wrapped steak on the grill and heat for about 10-15 minutes, flipping halfway through. This method gently warms the steak while allowing the exterior to remain crispy. Ensure the internal temperature of the steak reaches 130°F (54°C) before serving.
Air Fryer Option
Using an air fryer is another effective method. Preheat the air fryer to 250°F (121°C) on the bake or warm setting. Wrap the steak in aluminum foil to prevent drying. Air fry the steak for about 15 minutes.
Halfway through the process, check and adjust as needed. The air fryer can evenly and quickly reheat the steak while providing a crispy outside. This method is suitable for those who prefer a slight char on their reheated steak.
Sous Vide Technique
The sous vide technique involves reheating the steak in a water bath set to a precise temperature. Seal the steak in a vacuum-sealed bag or use heavy-duty plastic wrap to prevent water from seeping in.
Set the water bath to the desired temperature (usually around 130°F or 54°C for medium-rare). Submerge the sealed steak in the water bath for about 1 hour. This method ensures the steak heats evenly and remains tender and juicy. Finish by searing the steak in a hot skillet for a crispy exterior if desired.
Serving Reheated Flank Steak
After reheating flank steak, it's essential to let it rest to retain its juiciness and texture. Pairing it with the right accompaniments can enhance its flavor and create a balanced meal.
Resting After Reheating
Once the flank steak has been reheated, it should rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, preventing them from spilling out upon cutting. Ideally, cover the steak loosely with aluminum foil and let it rest for about 5 minutes.
Resting also helps to slightly increase the internal temperature, ensuring it reaches an ideal serving temperature. This step is critical to retaining the steak's tenderness and juiciness. Skipping the resting period can result in a less flavorful and drier piece of meat.
Accompaniments and Pairings
To complement reheated flank steak, consider serving it with side dishes that enhance its flavor profile. Here are some ideal pairings:
Vegetables: Grilled asparagus, roasted Brussels sprouts, or a fresh garden salad.
Carbs: Garlic mashed potatoes, rice pilaf, or a quinoa salad.
Sauce: A chimichurri sauce or a simple red wine reduction can add a burst of flavor.
For variations, use the steak in dishes such as fajitas or tacos, accompanied by sautéed onions and bell peppers. Finish with a dollop of sour cream, guacamole, and fresh salsa for an elevated dining experience.
Safety and Storage
Ensuring that leftover flank steak is stored correctly and reheated safely is crucial for both taste and health. Key points include proper cooling methods, using a meat thermometer, and correct reheating techniques to maintain flavor and prevent foodborne illness.
Proper Cooling and Storage
Leftover steak should be cooled and stored promptly to prevent bacterial growth. The USDA recommends refrigerating leftovers within two hours of cooking. It’s best to use an airtight container to lock in moisture and prevent contamination.
Placing the steak in the refrigerator at 40°F or below helps maintain its quality. If storing for longer periods, freezing is an option. Labeling containers with the date ensures that you use leftovers within safe time limits—typically three to four days in the refrigerator.
Reheating Guidelines
Reheating flank steak properly is essential to keep it safe and tasty. To avoid drying out, it’s recommended to reheat slowly at a low temperature. An oven set to 250°F works well. Place the steak on a wire rack over a baking sheet for even heating.
Using a meat thermometer ensures the internal temperature reaches 110°F to 130°F. This avoids overcooking while ensuring safety. The microwave can be used but tends to make meat tough. For best results, reheat only once and discard any leftovers that have been reheated.
Maximizing Flavor and Tenderness
Achieving juicy and flavorful flank steak when reheating involves carefully selecting fats and oils and understanding the desired doneness. These factors significantly impact the meat's texture and taste.
Choosing Fats and Oils
Different fats and oils contribute unique flavors to the steak. Olive oil is a popular choice for its rich, fruity notes that complement the meat's natural flavor. For a more robust, buttery taste, consider using butter. Essential oils such as avocado oil offer a higher smoke point, making it ideal for a more controlled reheating process.
Many professional chefs recommend using a mix of butter and a neutral oil like canola to balance flavor and prevent burning.
When reheating on the stovetop, heat your oil or fat in a non-stick or heavy-bottomed skillet over medium heat. This ensures even heat distribution, retaining the juiciness and tenderness of the steak without overcooking.
Understanding Doneness
Achieving the correct doneness is crucial for retaining the steak's tenderness and flavor. For a medium-rare doneness, which many prefer for its juicy interior, aim for an internal temperature of 135°F (57°C). If reheating from cold, bring the steak to room temperature first for more even heating.
Those who prefer their steak rare should target an internal temperature of around 125°F (51.5°C). Monitor the thickness of the steak since thicker cuts like porterhouse may require a slightly longer heating time compared to thinner cuts.
Use a meat thermometer to accurately gauge the temperature, avoiding overcooking. This precision ensures each slice of the reheated steak remains delicious and juicy, mirroring the flavor profile of freshly cooked meat.
Tips for Cooking Steak
Mastering the art of cooking steak involves attention to both seasoning and technique. Proper seasoning enhances the flavor, while the right cooking techniques ensure a perfect texture.
Seasoning Your Steak
For the best flavor, start by generously seasoning your steak. Salt and pepper are essential and should be applied liberally on both sides. Kosher salt and freshly ground black pepper work best due to their texture and freshness.
To further enhance the taste, consider adding garlic powder, onion powder, or dried herbs like thyme and rosemary. Allow the steak to rest at room temperature for about 30 minutes after seasoning; this helps the seasoning penetrate the meat. The steak will then be more flavorful and tender.
Using a marinade can also add extra layers of flavor. A simple marinade of olive oil, soy sauce, and minced garlic can do wonders. Make sure to leave the steak in the marinade for at least a couple of hours or overnight in the refrigerator for the best results.
Cooking Techniques for Steak
Choosing the right cooking technique is vital. For a grilled steak, preheat your grill to high heat and then reduce it to medium before placing the steak on it. This gives a good sear and cooks the steak evenly.
When using a cast-iron pan, preheat it until it's smoking hot. Add a little oil with a high smoke point, then place the steak in the pan. Sear for 2-3 minutes on each side for a nice crust, then finish in a preheated oven at 400°F (200°C) for 5-10 minutes depending on thickness.
Using a sheet pan in the oven at 250°F (120°C) is another effective method. Place the steak on a wire rack over the sheet pan to ensure even cooking. Aim for an internal temperature of 135°F (57°C) for medium-rare.
Finally, always let the steak rest on a cutting board for at least 5-10 minutes before slicing. This allows the juices to redistribute, yielding a more flavorful and juicy steak.
