I usually cook an extra rib eye on the grill for another day. They are usually a little over an inch thick cooked to med rare. Seems like they are not as good reheated. Anyone mastered the art of reheating without overcooking and drying it out?

Wrap it in clear kitchen wrap and place in 180 oven to warm for an hour.

I have tried many things, and never taste anywhere close to the day they were cooked.

350 degree oven for about 8 minutes wrapped in foil works for me. Starts to heat through but not over cook, and the foil traps the moisture.

Vacuum seal it, then re-heat by putting the vac sealed bag in boiling water.

I just eat it cold. I would never waste a good steak cooking it ahead of time. If I'm planning something for leftovers I usually do no leave it rare like I normally would.

I haven't eaten a Ribeye in years.







We only cook Tenderloin when cooking steak.

I just nuke it and put ketchup on it.

put it in a zip lock bag and then cradle it in your arm pit for a few hours or just run around the block a few times.

Pan fry some potatoes, onion and peppers. Chop up the steak and throw it all in an omelette.

What is a rib eye?d. ???

Same here, excellent in making a Steak salad.

Slice that bad boy up, put it between some bread with cheese and BBQ sauce then warm for about 30 seconds in the microwave.

out on reheated steak

unless it's going in eggs or something

seems like a waste

Boil it while submerged in some beef broth for about 60-90 seconds to warm up. Remove from the broth. Cover the steak with a thin layer of your favorite sauce and put it into a 300 degree oven (toaster oven) for 5 minutes.