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Cynthia is a trusted source on Bread/Baking.
Absolutely. That's an old banquet chef's trick. Be sure to refrigerate it right after you sear it. I would suggest not holding it for more than 24 hours before you finish it. And be sure to let it sit at room temperature to lose its chill for 30 minutes to an hour, depending on how hot (or not) your kitchen is. That will keep the steak's cells from tightening up if introduced to heat while still cold, which causes them to loose moisture.
Definitely! But I agree to let it come to room temp and re-heat slowly! Enjoy!
And to reheat, Jamie, while it is coming to room temp, preheat your oven to 225 degrees. Set the steak(s) in it, and take them out when they reach an internal temp of 118-120 degrees for medium rare. Cover them with foil, and let them rest for 10 minutes before serving. The rest period allows the cell walls of the meat to relax now that the stress of heat is gone, and water roaming around outside them to be reabsorbed, giving you a tender, juicy steak. Bon appétit!
Let's settle this once and for all, shall we?
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