How to Reheat Steak
Leftover cooked steak, any cut.
The Short Answer
The best way to reheat steak is low oven then quick sear. Low oven at 250 degrees F until the internal temp reaches 110 degrees F, then a quick 60-second sear per side in a hot skillet. Preserves medium-rare.
Reheating Methods
🔥 Oven
Temperature: 250°F
Time: 15–25 minutes
Place on a wire rack. Heat until internal temp reaches 110 degrees F. Finish with a quick sear in a hot skillet with butter.
📡 Microwave
Time: 1–2 minutes
Use 50% power in 30-second intervals. Add a splash of broth on top.
🍳 Stovetop
Time: 3–5 minutes
Butter or oil in a skillet over medium heat. Sear 60-90 seconds per side. Best for thin steaks.
Do not microwave steak on full power. The edges overcook to well-done while the center stays cold.
The reverse-sear method works just as well for reheating as for initial cooking. Low oven to warm through, then a screaming hot sear to restore the crust. Your leftover ribeye can taste nearly as good as last night.
Frequently Asked Questions
Yes. Use low temperature (250 degrees F) and monitor with a thermometer. Pull it when the internal temp is about 10 degrees below your target. The sear adds the last 10 degrees.
The Bottom Line
The best way to reheat steak is low oven then quick sear. The key to great reheated food is low-and-slow heat, moisture retention, and patience. Rushing with high heat dries food out and creates uneven hot and cold spots. When in doubt, go lower and slower.
Source: Culinary reference | Last verified: March 26, 2026 | Our methodology