Reheating Steaks... GFY Chefs... HELPPPP!!! - GoFuckYourself.com

munki · 11-10-2008, 09:16 PM

We ate at Morton's the other night for my lil brother's birthday... and of course we're left with some leftovers (monstrous portions).

Beth has a filet mignon, and I have a cajun style rib eye, which sounds like the perfect answer to our current bout of munchies... enter the dilemna.

How to best reheat this awesome bloody goodness and retain as much of the original flavor experience as possible.

Microwave? Oven? Stovetop? Any quick suggestions from the GFY chefs?

junction · 11-10-2008, 09:19 PM

Wrap in foil, place in frying pan on LOW, cover and heat for 10 to 15 mins.

Spunky · 11-10-2008, 09:19 PM

I would slice it up and make a stir fry.might turn out tough the other ways

Lycanthrope · 11-10-2008, 09:20 PM

LIGHTLY baste it with some olive oil then broil it for 2-3 minutes a side.

micker · 11-10-2008, 09:36 PM

foil it and reheat in the oven around 250°

Zuzana Designs · 11-10-2008, 09:38 PM

Quote:

Originally Posted by junction

Wrap in foil, place in frying pan on LOW, cover and heat for 10 to 15 mins.

Bingo

kesha1 · 11-10-2008, 09:40 PM

I like them cold! ;)

After Shock Media · 11-10-2008, 11:07 PM

As stated on a stove top (pan fry 1-2 min per side) or under a broiler for a few minutes.

Also keep in mind a microwave heats inside out almost always, which also means bacteria and such on the outside that had a chance to grow will not end up being killed by the heat and you also end up steaming it. Eww.

LiveDose · 11-10-2008, 11:19 PM

I sear mine in a hot iron skillet for 1 to 2 minutes.

Elli · 11-10-2008, 11:23 PM

I slice mine up thin and make a lovely omelet or fritatta or even a stir fry.

react · 11-10-2008, 11:40 PM

Put it between some toast with tomato, mayo and ketchup.

aico · 11-11-2008, 12:05 AM

slice it up and eat it cold/room temp in a salad.

Reheating it will ruin the flavor.

'So Fucking Money · 11-11-2008, 12:20 AM

put it in the oven with a foil tent.

Deej · 11-11-2008, 02:03 AM

Quote:

Originally Posted by aico

slice it up and eat it cold/room temp in a salad.

Reheating it will ruin the flavor.

After Shock Media · 11-11-2008, 02:17 AM

Quote:

Originally Posted by aico

slice it up and eat it cold/room temp in a salad.

Reheating it will ruin the flavor.

I will disagree with that.

Just know what your doing and it will taste great. Plus with many cuts like a ribeye etc. the fat itself is some of the best part and cold fat is just well blah in a steak.

Though I guess if the steak is beyond say medium rare, reheating it will mess with it some and if it was already medium or well done when you ordered it, odds are it would get fucked - then again in my opinion a well done steak starts out fucked (few exceptions)

Enemator · 11-11-2008, 02:29 AM

Personally, I'd say reheating a steak is an abomonation. Especially filet mignon.
But what do I know, I'm just a European.

testpie · 11-11-2008, 02:32 AM

I always thought the rule was "Never reheat meat"?

Techie Media · 11-11-2008, 07:04 AM

Quote:

Originally Posted by After Shock Media

As stated on a stove top (pan fry 1-2 min per side) or under a broiler for a few minutes.

Also keep in mind a microwave heats inside out almost always, which also means bacteria and such on the outside that had a chance to grow will not end up being killed by the heat and you also end up steaming it. Eww.

ASM knows his way around the kitchen, I'd go with his suggestions.

The Duck · 11-11-2008, 07:07 AM

Sounds like we have some good chefs on gfy.

munki · 11-11-2008, 05:50 PM

Quote:

Originally Posted by junction

Wrap in foil, place in frying pan on LOW, cover and heat for 10 to 15 mins.

Quote:

Originally Posted by After Shock Media

As stated on a stove top (pan fry 1-2 min per side) or under a broiler for a few minutes.

Also keep in mind a microwave heats inside out almost always, which also means bacteria and such on the outside that had a chance to grow will not end up being killed by the heat and you also end up steaming it. Eww.

We went with the foil/pan approach, and it tasted almost as good the second time around... thanks everyone

smack · 11-11-2008, 07:31 PM

i would take a couple cups of beef broth or au jus, heat it up to 140F degrees and let them sit in there for about 5 - 10 mins.

don't let it go above 140F though.

farkedup · 11-11-2008, 07:37 PM

fire up the grill and toss them on. GRILL is the only place to do anything with a steak unless you slice it up for fajitas or other sliced steak goodies.

I tend to leave mine bloody as hell when I cookup a LOT of meat simply because whatever I don't eat I can then just regrill to heat it up. I eat steak seared and browned then keep it on long enough to heat up the insides enough....

After Shock Media · 11-11-2008, 07:42 PM

Quote:

Originally Posted by farkedup

fire up the grill and toss them on. GRILL is the only place to do anything with a steak unless you slice it up for fajitas or other sliced steak goodies.

I tend to leave mine bloody as hell when I cookup a LOT of meat simply because whatever I don't eat I can then just regrill to heat it up. I eat steak seared and browned then keep it on long enough to heat up the insides enough....

Um OK.

A broiler would also be what again besides an upside down grill.
Whatever a cast iron pan or grill pan? A screaming hot cast iron pan or grill pan will sear up and make any piece of meat just as crusty and good as any grill will. Often people who do try it on a grill get way to many flare ups, burn parts of it (while keeping inside rare) and a whole slew of things.

PS. I love using my grill and my BBQ. Just can not think the way you do no way no how.

tony286 · 11-11-2008, 07:43 PM

my wife said microwave

After Shock Media · 11-11-2008, 07:46 PM

Quote:

Originally Posted by tony404

my wife said microwave

Another vote for cooking the inside by steaming out the moisture and not heating up the outside enough to kill any bacteria and if you do you end up with near rubber

Why are you talking for your wife?

Kudles · 11-11-2008, 09:22 PM

I say oven

11-10-2008, 09:16 PM	#1
munki Do Fun Shit. Industry Role: Join Date: Dec 2004 Location: OC Posts: 13,393	Reheating Steaks... GFY Chefs... HELPPPP!!! We ate at Morton's the other night for my lil brother's birthday... and of course we're left with some leftovers (monstrous portions). Beth has a filet mignon, and I have a cajun style rib eye, which sounds like the perfect answer to our current bout of munchies... enter the dilemna. How to best reheat this awesome bloody goodness and retain as much of the original flavor experience as possible. Microwave? Oven? Stovetop? Any quick suggestions from the GFY chefs? __________________ “I have the simplest tastes. I am always satisfied with the best.” -Oscar Wilde

11-10-2008, 09:19 PM	#3
Spunky I need a beer Industry Role: Join Date: Jun 2002 Location: ♠ Toiletville ♠ Posts: 133,947	I would slice it up and make a stir fry.might turn out tough the other ways __________________ *YOUR INFORMATION HERE*

11-10-2008, 09:20 PM	#4
Lycanthrope Confirmed User Industry Role: Join Date: Jan 2004 Location: Wisconsin Posts: 4,517	LIGHTLY baste it with some olive oil then broil it for 2-3 minutes a side. __________________

11-10-2008, 09:40 PM	#7
kesha1 Confirmed User Join Date: Feb 2008 Location: L.A. Posts: 499	I like them cold! ;) __________________ SEX IN PUBLIC JOIN US TODAY

11-10-2008, 11:07 PM	#8
After Shock Media It's coming look busy Join Date: Mar 2001 Location: "Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'nagl fhtagn". Posts: 35,299	As stated on a stove top (pan fry 1-2 min per side) or under a broiler for a few minutes. Also keep in mind a microwave heats inside out almost always, which also means bacteria and such on the outside that had a chance to grow will not end up being killed by the heat and you also end up steaming it. Eww. __________________ [email protected] ICQ:135982156 AIM: Aftershockmed1a MSN: [email protected]

11-10-2008, 09:19 PM	#2
junction Confirmed User Industry Role: Join Date: Dec 2002 Location: Midwest Posts: 2,411	Wrap in foil, place in frying pan on LOW, cover and heat for 10 to 15 mins.

11-10-2008, 09:36 PM	#5
micker Confirmed User Join Date: Nov 2005 Location: Metro Detroit Posts: 748	foil it and reheat in the oven around 250°

11-10-2008, 11:19 PM	#9
LiveDose Show Yer Tits! Industry Role: Join Date: Feb 2002 Location: Somewhere Out there... Posts: 25,792	I sear mine in a hot iron skillet for 1 to 2 minutes. __________________ Scammer Alert: acer19 acer [email protected] [email protected] Money stolen using PayPal

11-10-2008, 11:23 PM	#10
Elli Reach for those stars! Industry Role: Join Date: Apr 2003 Location: Vancouver, BC Posts: 17,991	I slice mine up thin and make a lovely omelet or fritatta or even a stir fry. __________________ email: [email protected]

11-10-2008, 11:40 PM	#11
react Confirmed User Industry Role: Join Date: Sep 2003 Location: NZ Posts: 673	Put it between some toast with tomato, mayo and ketchup. __________________ -- react

11-11-2008, 12:05 AM	#12
aico Moo Moo Cow Join Date: Mar 2004 Location: Washington State Posts: 14,748	slice it up and eat it cold/room temp in a salad. Reheating it will ruin the flavor. Last edited by aico; 11-11-2008 at 12:06 AM..

11-11-2008, 12:20 AM	#13
'So Fucking Money Confirmed User Industry Role: Join Date: Aug 2004 Location: Orange County, CA Posts: 694	put it in the oven with a foil tent. __________________ The Print Foundry Co. - Design & Print Shop - ICQ: 371115529

11-11-2008, 02:29 AM	#16
Enemator Confirmed User Join Date: Mar 2007 Posts: 1,252	Personally, I'd say reheating a steak is an abomonation. Especially filet mignon. But what do I know, I'm just a European. __________________ I live in your nightmares. I make you dream you're getting bumfucked by a razor blade only to wake up and find I gave your wife an enema and tube-fed you her shit.

11-11-2008, 02:32 AM	#17
testpie Mostly retired Industry Role: Join Date: Apr 2006 Location: UK Posts: 3,231	I always thought the rule was "Never reheat meat"? __________________ Affiliates: DogFart ~ Domain parking: NameDrive ~ Traffic broker: Traffic Holder

11-11-2008, 07:07 AM	#19
The Duck Adult Content Provider Industry Role: Join Date: May 2005 Location: Europe Posts: 18,243	Sounds like we have some good chefs on gfy. __________________ Skype Horusmaia ICQ 41555245 Email [email protected]

11-11-2008, 07:31 PM	#21
smack Push Porn Like Weight. Industry Role: Join Date: Mar 2002 Location: Inside .NET Posts: 10,652	i would take a couple cups of beef broth or au jus, heat it up to 140F degrees and let them sit in there for about 5 - 10 mins. don't let it go above 140F though. __________________ Cry havoc and let slip the dogs of war.

11-11-2008, 07:37 PM	#22
farkedup Confirmed User Join Date: Nov 2007 Location: Kalamazoo, MI Posts: 2,490	fire up the grill and toss them on. GRILL is the only place to do anything with a steak unless you slice it up for fajitas or other sliced steak goodies. I tend to leave mine bloody as hell when I cookup a LOT of meat simply because whatever I don't eat I can then just regrill to heat it up. I eat steak seared and browned then keep it on long enough to heat up the insides enough.... __________________ -- QUOTE ME IT MAKES ME FEEL SPECIAL --

11-11-2008, 07:43 PM	#24
tony286 lurker Industry Role: Join Date: Aug 2002 Location: atlanta Posts: 57,021	my wife said microwave

11-11-2008, 09:22 PM	#26
Kudles Confirmed User Join Date: Feb 2003 Location: Here There and Everywhere Posts: 5,477	I say oven __________________ Free to Play MMOs and MMORPGs