How to Reheat Steak in Oven

Reheating steak without turning it grey, dry, and tough is one of the great kitchen challenges — but the oven method makes it surprisingly achievable. Done correctly, reheated steak can be almost as good as freshly cooked. Here's the best technique.

The Best Method: Low Oven + Quick Sear

The reverse-sear reheating method gives the best results — it gently warms the steak through without overcooking it, then a quick sear restores the crust.

1. Preheat the oven to 120–130°C (250–265°F) — very low heat is the key to preventing overcooking
2. Place the steak on a wire rack over a baking sheet — the rack allows air to circulate around the steak for even heating
3. Insert a meat thermometer into the thickest part of the steak
4. Heat until the internal temperature reaches 50–55°C (120–130°F) for medium-rare, or your desired doneness minus 5°C (it will rise slightly during searing)
5. This takes approximately 20–30 minutes depending on thickness
6. Remove from the oven and rest for 5 minutes
7. Optional but recommended: Sear in a very hot pan with butter for 1 minute per side to restore the crust

Internal Temperature Guide for Reheated Steak

• Rare: Remove from oven at 45°C (115°F) — final temp after sear: ~50°C (120°F)
• Medium-rare: Remove at 50°C (120°F) — final temp: ~55°C (130°F)
• Medium: Remove at 55°C (130°F) — final temp: ~60°C (140°F)
• Well done: Remove at 65°C (150°F) — final temp: ~70°C (160°F)

Use a Meat Thermometer — It's Essential Here

Reheating steak to the right temperature without overcooking requires precision. The Alpha Grillers Digital Instant Read Meat Thermometer gives you an accurate reading in seconds — the only reliable way to know when your steak has reached the perfect temperature without cutting it open and losing juices.

Use a Wire Rack for Even Heating

Placing the steak on a rack rather than directly on a baking sheet allows hot air to circulate underneath as well as above, heating the steak evenly from all sides. The Ultra Cuisine Stainless Steel Cooling and Baking Rack Set (11.5x16.5 inch, Set of 2) is oven-safe and fits perfectly over a standard half sheet pan.

Why Low Temperature Is Critical

Steak is already cooked — you're just warming it through. High heat (above 150°C / 300°F) will continue to cook the steak, pushing it past your desired doneness and squeezing out moisture. At 120–130°C (250–265°F), the steak warms gently without any further cooking of the proteins.

Tips for the Best Reheated Steak

• Let the steak come to room temperature for 20–30 minutes before reheating — this reduces the time needed in the oven and produces more even results
• Pat the steak dry before the optional sear — moisture prevents a good crust from forming
• Add a knob of butter and a sprig of thyme to the pan during the sear for extra flavour
• Slice against the grain after reheating for maximum tenderness

What NOT to Do

• Don't reheat steak in the microwave — it heats unevenly and turns the meat grey and rubbery
• Don't use high oven heat — it overcooks the steak before it warms through
• Don't skip the thermometer — guessing leads to overcooked steak

Summary

Reheat steak at 120–130°C (250–265°F) on a wire rack until the internal temperature is 5°C below your target doneness, then optionally sear in a hot pan for 1 minute per side. Use a meat thermometer throughout for precision. The result is steak that tastes almost freshly cooked.