We have tried so many different ways to reheat a good piece of meat and yet not overcook it.
A couple of Christmases ago Francene gave me a Panini pan and Panini lid as a present. The difference between a ribbed pan and a Panini pan is the inside of the pan and lid has also been coated.
The secret is to reheat the meat the same way you would cook a Panini sandwich. You preheat the cast iron until it starts to smoke, then turn the heat off, lay the meat in the pan, and place the lid on top of the meat.
The cast iron will give out heat quickly, and the meat will be warmed but not raised above the original temperature; 129 degrees in this example. Let meat sit between the cast iron pan and lid for 4 to 5 minutes.
As you can see here, we still have a rare steak, as the crust has been toasted and dried out (the absorbed moisture from the meat while in storage has been removed).
- Flat Iron Steak crusted with Drunken Hazelnuts
- Leftovers, no, not leftovers again. Ah, Sous Vide leftovers.
- To sous vide or not to sous vide, that is the question
- Roux the oven method, you won’t rue the day.
- Leg of Lamb Sous Vide