Tonight, I had the most amazing steak ever. Thick, New York strip, medium-rare, local grass-finished and it was absolutely the most tender, butteriest steak I have ever had in my entire life. I cannot say enough about this steak; it was incredible.
It was also HUGE. Like, took up half my dinner plate huge, and thicker than my two hands pressed together. I have no idea how big it was in ounces, but needless to say, I was unable to finish it.
It's currently chillin' out in my fridge, taunting me with its awesomeness. I plan on reheating it for dinner tomorrow, and herein is the catch: I don't know how to reheat it!
I don't want to nuke it. That would be blasphemy, plus I'm worried it would change the texture and make it rubbery. I also don't want to sacrifice any of the pinkness in the middle, but I realize that might be a regrettable casualty of the reheating.
Can anyone tell me how to reheat a steak? I'm so embarrassed for not knowing how. I typically just eat my leftovers cold or zapped in the Nukeometer 2000, but you guys...this steak was perfection. I don't want to ruin it.