The best way to reheat steak is to gently warm it in the oven at a low temperature (around 250°F) until it reaches an internal temperature of about 110°F, which usually takes 20-30 minutes depending on thickness. After that, sear the steak quickly in a hot skillet for about 1-2 minutes per side to restore a crisp, flavorful crust. Let it rest for a few minutes before serving to retain the juices.

Step-by-step guide:

• Remove the steak from the fridge and let it come to room temperature for about 30-45 minutes.
• Preheat the oven to 250°F.
• Place the steak on a wire rack over a baking sheet to allow even heating.
• Heat in the oven for 20-30 minutes until the steak is warmed through (internal temp about 110°F).
• Heat a skillet over medium-high heat with a bit of oil.
• Quickly sear the steak for 1-2 minutes on each side to re-crisp the exterior.
• Rest the steak for a few minutes before slicing and serving.

Alternative methods:

• Stovetop steam heating is good for thin steaks: place steak on a steaming basket over simmering water, cover to trap steam, and heat through.
• Microwave reheating works but requires careful attention; cover steak with a damp paper towel, use medium power, and heat in short increments flipping often.
• Air fryer can be used by preheating to 350°F and heating steak for a few minutes while loosely wrapped in foil.

Tips for best results:

• Avoid overheating to prevent drying out.
• Cover the steak while reheating to retain moisture.
• Slice thinly before reheating for more even warming.
• Use a meat thermometer to monitor temperature.
• Let the steak rest after reheating to redistribute juices.

This combination of gentle oven warming plus a quick stovetop sear is widely recommended for preserving steak’s juiciness and flavor when reheating leftovers.