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Hãy viết đoạn tóm tắt về nội dung bằng tiếng việt kích thích người mua: How to Reheat Steak So It Doesn’t Dry Out

I spend most of my days cooking and testing , and , which means a fridge perpetually filled with . Because of that, I’ve honed some skills in not just cooking food but also reheating it the next day. 

To warm up cooked noodles, rice or pizza, these are the . But what about last night’s rib eye steak that you grilled over charcoal or seared in blazing cast iron? Nothing beats a quality steak, but as anyone who’s tried knows, it can be tricky to reheat it without overcooking.

I tried three methods for reheating steak: In a cast-iron skillet, in an air fryer and in an air fryer wrapped in aluminum foil to see which one turned out the tastiest meat.

But first…

How long is cooked steak good for in the fridge?

If you suspect you’re going to have leftover steak, you might consider cooking some of it less than you normally would. Example: Cook a few pieces of beef rare instead of medium rare or medium rare instead of medium. This practice will give you more wiggle room on the reheat.

To nail the doneness of your rib eye, skirt steak or New York strip on the first cook, that professional chefs use to tell when a steak is cooked to their liking. Spoiler alert: It doesn’t require any gadgets; just your hands and a little know-how. If you do end up overcooking it, try slicing it especially thin with a super sharp knife (across the grain, of course). That should mitigate some of the stringiness. 

For the reheat test, I used a roughly 1-inch thick  that I had cooked medium rare the night before using a cast-iron skillet. I portioned the day-old cooked steak into even thirds and used three methods to reheat the beef.

The first method I tried to reheat my rib eye was pretty much the same way I cooked it.

• Step 1: Remove the steak from the fridge and allow it to come to room temperature.
• Step 2: Put your cast-iron skillet over high heat with a drizzle of cooking oil that has a high smoke point, such as flaxseed or peanut.
• Step 3: Gently place the leftover steak into the skillet.
• Step 4: Cook for about two minutes on each side to warm the steak through. Watch carefully to make sure the steak is not cooking much in the middle.
• Step 5: Remove the steak and let it rest for two minutes before slicing and serving.

This method for reheating steak worked extremely well. The steak emerged from the pan a perfect medium rare, just like it was when I first cooked it. There was no dryness or toughness, and the meat was heated through completely. As a bonus, the steak’s crust became even more pronounced.

Method 2: Air fryer, uncovered

This method is essentially the same as the previous one but with the steak wrapped in aluminum foil. Indirect heat is often an efficient way to reheat food without overcooking it. But, as you’ll see, reheating steak is a little different from warming other foods.

• Step 1: Let the steak come to room temperature.
• Step: 2 Wrap the meat in aluminum foil.
• Step 3: Preheat the air fryer to 250 degrees F on bake or warm setting (not air fry).
• Step 4: Heat for 15 minutes.
• Step 5: Remove from the air fryer, slice and serve.

This method worked OK, but there was a noticeable toughness to the steak that wasn’t there before. The crust had also been diminished, likely due to a bit of steam that built up inside the foil. It also takes the longest of the three methods I tried. 

Takeaways

A cast-iron skillet is the best way to reheat steak

While the cast-iron skillet proved the best way to reheat steak, it was also the messiest. Using an air fryer means only having to give a quick rinse to the nonstick basket afterward. Cooking steak in a cast-iron skillet required me to clean a pan that couldn’t be put in the dishwasher. While we’re on the matter, here’s the best way to clean cast-iron cookware.

For me, having to clean one pan is worth it for a better reheated steak with an invigorated crust. 

Don’t ever use a microwave to reheat steak

Avoid reheating steak in the at all costs. Even the juiciest beef with dense fat marbling will dry out when confronted with those electromagnetic waves. Microwaves also heat food unevenly, and fatty meats such as steak and pork often explode, making a greasy mess inside the appliance.
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