So, made a bunch of big ass thick ribeyes last night on the grill. They are a perfect mid-rare. I have one extra, I obviously understand that heating it up in any fashion will cook it a little further.
My question for the chefs out there is, what is the best way to heat it up a bit without taking it too much further in the middle? I usually use a non-stick skillet and some olive oil and kind of re-char it, but I've also had good luck with putting leftover steak on an oiled cookie sheet and using the broiler.
I am not going to restart the coals so rule that out. What is the method here?
My question for the chefs out there is, what is the best way to heat it up a bit without taking it too much further in the middle? I usually use a non-stick skillet and some olive oil and kind of re-char it, but I've also had good luck with putting leftover steak on an oiled cookie sheet and using the broiler.
I am not going to restart the coals so rule that out. What is the method here?