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reheating steak

ric3677ric3677 Posts: 278
edited 6:08PM in EggHead Forum
Ok, Had some company the other night and grilled some great rib steaks. Being 1 1/2 inches thick made for some huge steaks. Most of the company couldn't eat them all. What's the best way to use the egg to reheat. They were done rare and most of them loved them.

thanks in advance....Rickyd


  • fishlessmanfishlessman Posts: 19,903
    if there is alot i usually keep it for chili or stew. personally i dont like reheated beef and would eat it cold sliced thin in a sandwich.
  • stikestike Posts: 15,597
    we like to slice them real thin and lay them on some greens with olive oil and balsamic v.

    shaved parm, too.

    makes for a nice cold quick (light) salad the next night after gorging on beef the night before.
    ed egli avea del cul fatto trombetta -Dante
  • Hot StuffHot Stuff Posts: 82
    I like to either leave them whole, or slice them thin and then wrap them in aluminum foil and put them in a toaster oven on low heat just to warm them, but not cook them any further....not as good as they were when you first cooked them, but I don't think you'll find anybody refusing to eat them.
  • I saw the Giada cooking epsiode from your handle pick on the Food Network last night. I almost fell over laughing. My fiance didn't get it...I did though. :laugh:
  • stikestike Posts: 15,597
    "get it"? get what? it's just a nice little movie of a lady grating a carrot.

    ahem. ;)

    i made it so it would loop. pretty handy. too bad i don't have a monitor in the shower.
    ed egli avea del cul fatto trombetta -Dante
  • BacchusBacchus Posts: 6,019
    I chop mine (or mince) into tiny bits and use it in ABT's. It's much better than pulled pork.


    I chop it into 1/2 - 1" chunks and throw into a crock pot with barbecue sauce for sandwhiches.
  • stikestike Posts: 15,597

    ed egli avea del cul fatto trombetta -Dante
  • BacchusBacchus Posts: 6,019
    Dude, you really have a thing for her.....

    That's how I am with Gwen Stefani. ;)
  • CecilCecil Posts: 771
    Cut into cubes also cube taters add onions, salt pepper rosemary, lemon juice and reheat on the egg.

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