A nice piece of beef or beef, cooked just right, is a succulent pleasure for the most passionate carnivores. We are talking about cuts such as T-bone steaks, steaks, entrecotes, prey or sirloin, in which the detail of “on point” is crucial to appreciate the flavor and texture in all its splendor. Overcooking can ruin them completely, but that does not mean that we cannot reheat an already cooked piece without disgracing it. Although it requires his technique and some care.
We leave aside those finer fillets that we usually use to cook on the grill or to batter, bread and prepare recipes such as an escalope or the traditional Viennese schnitzel, whose preparation and cooking techniques are different. What we are looking for today is the perfect way to reheat fillets of those that take us on a pilgrimage to the best grills and grills, which from time to time we also treat ourselves to cooking at home, both grilled as on the barbecue or with an indoor grill.
With the price that these cuts can achieve, especially if we invest in breed meat, from selected origins or with IGP, we are not here to waste a single gram of meat. Let alone a whole steak.
If what you have left over is only a small portion that would not even reach an individual portion for a new dish, better take advantage to reuse those leftovers to prepare a fancy sandwich, a good burrito or to elevate a salad by cutting the meat into bite-sized pieces. Or, if you love your dog very much, let him enjoy himself a little.
The oven is your best friend.
When the meat is already cooked and we want to reheat it, we run the risk of overcooking it, since applying more heat implies additional cooking, however brief it may be. The ideal would be to start from a piece that was originally left undercooked (“bloody as hell“, as Vincent Vega would say), but we can apply the technique to any point.
We want to apply heat so that the interior reaches the right temperature without going too far, leaving the outside also golden without over-roasting, and with that softly crunchy point, not soft. And our best friend here will be the kiln.
These are the steps to follow:
- Preheat oven to 120ºC without airwith heat above and below.
- Place the steak or steaks to be reheated on a rack on top of a tray or source. If you have a special tray with a built-in grill for roasts, the better.
- Place in the oven at medium height and heat until the inside of the meat reaches about 40 ºC, without exceeding 45 ºC. For this we will need a thermal probe, if the oven has one, or an instant digital thermometer. As a general guideline, a 3-4 cm thick piece can take between 20 and 30 minutes.
- Arrange the reheated fillets on a plate with kitchen paper and dry them gently on both sides.
- Heat a frying pan or griddle, better if it is cast iron or stainless steel, not non stickwith a tablespoon of oil at a very high temperature.
- When I’m very very hotPass each fillet through the pan searing face up for 60-90 seconds.
- Leaves stand briefly the meat on a plate until the thermometer reads between 50 and 55 ºC. It is now ready to eat immediately.
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Of course we could use just the pan, heating the meat for one or two minutes on each side over high heat, but we run the risk that the inside does not reach the right temperature and the outside is overcooked. If we trust our microwave ovenwe can also heat the meat with it at very low power, just about 30-40 seconds, before passing it through the iron to leave it at its point.
Photos | Kamram Aydinov – bublikhaus – Edson Saldana
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