No matter how tasty and perfectly cooked a steak was right after it was originally prepared, there are always risks of it turning to bland rubber when reheated. However, if done correctly, your sirloin steak can retain the texture and flavor it had when it was fresh. Safety should always be your first priority when reheating any food. Meats, like sirloin steak, need to reach an internal temperature of at least 165 degrees Fahrenheit. Only reheat your leftovers once continuing the cooling and reheating cycle beyond that increases the risks of food-borne illness.
Step 1
Preheat the skillet over medium-high heat on the stove top.
Step 2
Add the cooking liquid of your choice. If using oil, use enough to cover the bottom of the pan -- approximately 2 tbsp. If using a liquid like red wine, broth or gravy, use enough to cover the entire steak.
Step 3
Bring the cooking oil to a boil. If using oil, make sure it does not reach its smoke point.
Step 4
Add the sirloin and heat for approximately three minutes on each side.
Step 5
Check the internal temperature of the steak with a meat thermometer. Once it has reached 165 degrees Fahrenheit, remove it from the skillet.
Step 6
Let the steak rest for a few minutes to reabsorb its juices and finish cooking before serving.
Tips and Warnings
- Leftover sirloin steak works well as is or as part of a recipe. Cube the steak and serve it with stir-fried vegetables or slice it and place on top of a salad or inside an omelet.
Things You'll Need
- Skillet
- Cooking liquid, such as oil, broth, red wine or gravy
- Meat thermometer
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