How Do Restaurants Reheat Roast Beef to Perfection?

Roast beef is a beloved dish that is often the star of celebratory meals and comfort food cravings But enjoying those delicious leftovers after the initial meal can be tricky. Reheating roast beef the wrong way leads to dry, overcooked meat that loses the tender texture that made that first serving so enjoyable. Many home cooks wonder – how do restaurants manage to reheat roast beef so perfectly every time? What are their secrets to keeping roast beef moist, tender and full of flavor for every order?

In this article, we will explore the methods professional chefs use to reheat roast beef in restaurants. With the right techniques and a little practice, you can achieve restaurant-quality results in your own kitchen.

The Challenge of Reheating Roast Beef

Reheating any type of meat can be challenging. With roast beef, there are a few factors that make it particularly tricky:

• Doneness – Roast beef is cooked to different levels of doneness, from rare to well done. Each level requires different reheating methods to get the perfect results.

• Large, thick cuts – Many roast beef dishes involve large, thick cuts of meat. These take longer to reheat and have a higher risk of overcooking.

• Lack of moisture – Without sufficient moisture roast beef can quickly dry out and become tough during reheating.

• Carryover cooking – Even after you remove it from the heat source, roast beef continues cooking for a period of time. This carryover cooking effect must be accounted for to avoid overcooking.

Professional chefs have found ways to work around all of these challenges. Let’s look at their secrets for reheating roast beef of every doneness level.

Reheating Tips for Different Levels of Doneness

Rare Roast Beef

Rare roast beef is reheated gently to preserve its beautiful red interior and tender texture. Restaurants often use the oven or sous vide immersion circulator.

• Oven (250°F) – Place the roast beef in a baking dish, tent with foil, and warm in the oven for 15-20 minutes until heated through. The low oven temperature prevents overcooking.

• Sous vide (~130°F) – Vacuum seal the roast beef in a bag submerged in a 130°F water bath for 1-2 hours until warmed through. Finish by searing the exterior at 450°F.

Medium-Rare Roast Beef

For medium-rare roast beef, restaurants turn down the oven and rely on residual heat to gently reheat without continuing to cook the interior.

• Oven (250°F, turned off) – Preheat oven to 250°F. Turn off oven, place foil-covered roast beef inside and allow the residual heat to slowly reheat the beef for around 20 minutes. Check internal temperature.

Medium & Medium-Well Roast Beef

The higher level of doneness means these roasts can be reheated more quickly at moderate temperatures. Still, caution must be taken not to overcook.

• Oven (325-350°F) – Use a slightly higher oven temperature between 325-350°F. Heat roasts for shorter time, checking frequently to avoid overcooking.

• Skillet – Cook sliced roast beef in a skillet with a small amount of broth just until heated through, 1-2 minutes per side.

Well-Done Roast Beef

Because well-done roast beef is already fully cooked, quick reheating methods like the skillet or microwave work perfectly.

• Skillet – Cook slices on medium-high heat in a lightly oiled or buttered skillet for 1-2 minutes per side.

• Microwave – Microwave slices for 1-2 minutes total at 50% power alongside a small cup of water or broth.

Moisture Is Key

A simple but vital rule when reheating any roast beef is to add moisture. Whether it’s beef broth, water or pan juices, moisture prevents the meat from drying out. Restaurants often:

• Add broth or water to the dish or reheating vessel.

• Cover the dish with foil to seal in steam.

• Reheat sliced roast beef directly in the leftover pan juices.

• Sprinkle slices with water before microwave reheating.

• Keep sous vide beef sealed in its own juices.

Low, Slow Reheating Is Ideal

While quick skillet or microwave methods work for very well-done roasts, in most cases restaurants rely on low, slow reheating. The gentler heat distributes evenly and prevents overcooking. Ovens, slow cookers and sous vide machines allow very controlled, gradual reheating.

Rest and Check Internal Temp

Letting the roast beef rest after reheating allows the internal temperature to equalize for more even heating. Checking the internal temperature with a meat thermometer also helps avoid over- or under-cooking.

For food safety, roast beef should reach 140°F internally before serving. But leaving roast beef in the oven or heat source until it reaches this point will drastically overcook the outer portions.

Instead, restaurants remove roast beef from the heat source sooner and allow carryover cooking to bring the temperature up to 140°F during the resting period. This prevents drying out the meat.

The Best Methods for Home Cooks

While sous vide and commercial equipment provide excellent results, most home cooks don’t have access to these tools. Luckily, the oven and stovetop methods used by restaurants can be easily replicated in home kitchens.

For whole roasts, the oven is ideal. Preheat the oven, turn it off and use residual heat for perfect low, gradual reheating.

For sliced roast beef, the stovetop skillet method gives delicious results. Cook over medium heat with a small amount of broth just until heated through.

With these simple techniques, you can enjoy restaurant-style roast beef anytime. Just remember to account for carryover cooking, include plenty of moisture and keep temperatures low. In no time, you’ll be serving tender, juicy roast beef that looks and tastes like you just cooked it fresh.

Frequenty Asked Questions

What is the best way to reheat whole roast beef?

The oven is the best method for reheating a whole roast beef. Preheat the oven to 250°F for rare beef, and 350°F for well-done beef. Turn off the oven, place the roast beef inside, and allow the residual heat to slowly reheat it for 15-20 minutes. Check the internal temperature to ensure it reaches 140°F.

Should roast beef be covered when reheating?

Yes, covering roast beef helps keep it moist and prevents drying out. Tent foil loosely over the dish or cover with an oven-safe lid. The cover traps steam to help conduct heat evenly to the center without overcooking the exterior.

Is it OK to reheat roast beef in the microwave?

Microwaving can be used to quickly reheat sliced roast beef, but is not ideal for whole roasts. Make sure to use a lower power level (50%) and microwave in short bursts, checking frequently to avoid overcooking. Add a small amount of water to the dish to create steam and prevent drying out.

How can you tell if reheated roast beef is done?

Use an instant-read thermometer to check the internal temperature of reheated roast beef. Insert into the thickest part of the meat. Beef should reach 140°F internally for food safety. Remember to account for carryover cooking and remove from the heat source before it hits 140°F.

How do you reheat roast beef without drying it out?

• Use gentle heat, either in a low oven or on the stovetop over medium-low heat.
• Add broth, water or pan juices to introduce moisture.
• Cover the roast to seal in moisture and heat.
• Allow meat to rest after reheating so the temperature can evenly distribute.
• Check internal temperature early and allow carryover cooking to finish reheating.

Can you reheat roast beef in a slow cooker?

Yes, a slow cooker can be used to reheat roast beef, however it takes much longer – around 3-4 hours on low heat. Make sure to add liquid like broth or water to prevent drying out. Slow cookers don’t provide the same level of moisture retention and even heating as an oven or stovetop.

Should you slice roast beef before reheating?

For quick reheating in the microwave or skillet, yes, slicing ahead of time allows the meat to reheat faster. For oven or slow cooker reheating, keeping the roast beef whole helps maintain moisture and texture. Choose your reheating method before deciding whether or not to slice.

Perfectly Reheated Roast Beef is Possible!

Reheating roast beef while retaining moisture, flavor and texture may seem intimidating. But with the expert techniques used by restaurant chefs, you can achieve delicious results at home. Low, gradual oven heating or quick stovetop cooking will have your roast beef tasting like it’s fresh from the oven. Now you can reheat those tasty leftovers knowing your roast beef will be tender and juicy every time.