It may be easiest to turn the heat up initially – but as soon as you get that butter going, bring it back down. The meat loses its flavor remarkably quickly, so be attentive to it.
This method isn’t great if you have more than one steak to reheat. If you have a family waiting for leftovers, you’d be better off sticking them in the oven for a bit or directly using a frying pan.
Heat until just barely hot, checking every few seconds, as overcooking will dry the meat. Using your microwave’s medium setting is important here – if it’s on high (which is normal), it’ll ruin the flavor.
When your oven reaches temperature, put those puppies in for about 10-12 minutes on a rimmed baking sheet. This will warm them, not cook them. Combine them with hot side dishes to keep up the temperature.
Make sure they don’t get hotter than this! Otherwise they’ll start cooking. And note that timing will vary depending on the thickness of your steaks.
They should only be slightly less juicy than their once-cooked counterparts and their crusts should actually be more crispy – always a good thing. This may take more time than zapping in the microwave, but it’s worth it. Let the meat rest for 5 minutes before cutting and serving. [6] X Research source
