14 Best Recipes for Leftover Steak - TheDiabetesCouncil.com (2024)

FAQs

What is the best way to cook leftover steak? ›

About this method: Aside from the microwave, this method from Delish was the easiest one we tested. You simply warm some oil in a skillet, add the steak, and sear it, flipping every minute, until cooked to your liking.

Covering your overcooked steak with a thick sauce or gravy will help balance out the dryness and make up for its lack of flavor. Preferably, the sauce is also warm. Serving the steak warm is important, as cold steak gets even tougher. Warm some water or broth in a pan with some barbeque sauce and let your steak simmer.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Cooking steak to intentionally serve later at a cooler temperature is a nearly foolproof way to enjoy the beef's full spectrum of flavors. It also wards off dryness.

Place your steak on top of the cooling rack and warm in the oven until the internal temperature reaches 110°. This will take about 20 to 30 minutes, depending on the thickness of your steak. Next, heat a tablespoon of olive oil in a skillet over medium-high heat. Add your steak and sear for about 1 minute on each side.

It's best to reheat thicker cuts of steak, such as filet mignon or New York strip, in the oven on low heat. Keep reading for a step-by-step guide on reheating steak in the oven and learn how to get delicious results when reheating your leftover steak.

Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids. As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue.

Leave it on its rack on the counter as you preheat your oven. Bake at a low temperature. Heat your oven to 250 degrees Fahrenheit—the lower, gentler temperature will help reheat the steak from the inside out while maintaining the juices. Reheat the steak for about 20 minutes.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat.

Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days. After cooking, meat, poultry and seafood can be safely stored in the refrigerator 3 to 4 days.

Can I freeze leftover steak? ›

Generally, leftover steaks are safe in the fridge for about three days, given that you used the right techniques to store them. If you don't think you'll eat them in that amount of time, you can always place them in the freezer instead.

Obvious signs of spoilage, like mold, are clear indicators that you'll be tossing that cut and buying a new one. Other tell-tale signs of spoilage include meat that looks slimy, shiny, crusty, and/or off color.

Salad is a great option; Justin Chapple's Juicy Steak and Tomato Salad is one that calls for leftover steak; chef Sang Yoon's Flatiron Steak Salad with Thai Dressing is another. Or make a steak sandwich like Kay Chun's Short Rib Banh Mi with Quick Pickles and Fresh Herbs or David Burke's Steak-and-Egg Salad Sandwiches.

Cooking beef to a minimum internal temperature of 145-degrees and letting it rest for a few minutes is the only way to ensure that most of the unsafe bacteria that may be lingering on it could be killed. Eating raw meat doesn't have to be a no-go, though, if you're dead-set on doing it.

Thorough cooking is important to kill any bacteria and viruses that may be present in the food. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

Feature shredded meat as the main ingredient inside a baked casserole, cheesy quiche, or shepherd's pie. Otherwise, add it to loaded chimichanga, stuffed peppers, or savory crêpes. You can even use the steak to make dumplings.

Once thawed and salted, sear the dry-aged steak on high heat. We recommend you do this for a minute or two on each side. Searing caramelizes the steak's surface and traps juices within the cut. After searing, lower the heat to medium and cook the steak to your desired level of doneness.

Sear-Roasting

When both the skillet and oven are piping hot, you put an oiled or buttered steak in the skillet, sear it on both sides, then slip it into the oven to finish cooking. By searing first, then finishing in the oven, sear-roasting poses less problems than pan-frying and broiling.

I would smoke the steaks until pretty much done, then cube, bbq, re-season, etc and throw in a pan and back on for another 20 min or so until bbq is carmalized. That said, they will not be tender, not like true burnt ends anyway. Steak just doesn't cook like a brisket or chuck roast.