On the stove:
The key to successfully reheating a succulent steak is moisture. You can use leftover gravy (but who ever has gravy left over?), or beef broth, or some red wine diluted with water. Simply pour your liquid into a skillet so that it covers the bottom. Bring the liquid to a simmer and then add your cold steak. Let it simmer for about a minute and a half, spooning the warm juices over, and flipping halfway through until warmed through. Serve alongside your delicious pan drippings for a succulent steak you’d never know was from the night before!
In the microwave:
Unclutch those pearls, it’s okay to reheat your scotch fillet in the microwave if you need to! Again – moisture is key. In a shallow dish or microwave-safe container, pour in some leftover gravy, beef broth, watered-down wine, or a mixture of all of them (honestly, that would taste pretty amazing) and place your steak in the juice. Cover the whole lot and microwave on medium for 30 seconds at a time, flipping the steak each time until it’s heated through to your liking. Working in short bursts on a lower microwave power will help prevent the steak from getting tough and dry. Voila! Delicious steak.
While we agree that the best time to eat a steak is five minutes after it comes off the barbeque (always rest your meat, people!), we also think you shouldn’t ever waste a good piece of meat.
This way, you can have your steak and eat it too!