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How to Reheat Pork Steak

Updated February 21, 2017

Reheating pork steaks can be a real challenge, as improper reheating could lead to less-than-appetizing dried out steaks that are tough to chew. Proper temperature is essential to ensuring the juices in your pre-cooked pork steaks don't dry up, leaving you with leathery leftovers. There are a number of different techniques, from oven reheating, to microwave reheating that if properly employed can make your leftover pork steaks just as moist and delicious as they were when you originally cooked them.

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  1. Pre-heat your oven to 162 degrees C. You can go as high as 350, but any temperature higher than that will quickly dry out your pork steaks.

  2. Wrap your pork steaks individually in aluminium foil.

  3. Heat in aluminium foil packets for 15 to 20 minutes, and then take them out of the oven.

  4. Unwrap the foil, but allow steaks to rest on the foil in their own juices.

  5. Return to the oven and heat for an additional 10 to 15 minutes.

  6. Turn your hob burner to medium heat.

  7. Pour in one cup of wine, water or broth into the bottom of the pan.

  8. Lay your steaks in the broth and cover the pan with the lid.

  9. Allow the steaks to simmer in the pan for 10 to 15 minutes before turning and simmering for an additional 10 minutes.

  10. Remove the steaks from the pan and use the juices in the pan to make a gravy to pour over your steaks. Turn the burner down to low, and add 2 tbsp of flour to the juices. Whisk frequently with a wire whisk until the gravy begins to simmer and thicken.

  11. Place pork steaks on a microwave safe dish and cover the dish with cling film.

  12. Reheat for one minute on 50 per cent power.

  13. Turn the dish halfway so the heat distributes evenly while cooking and return the dish to the microwave.

  14. Heat for an additional one minute at 50 per cent power.

  15. Remove the steak and check it to see if it is the desired temperature before serving.

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Things You'll Need

  • Aluminium foil
  • 1 cup wine, water or broth
  • Frying pan
  • 2 tbsp flour
  • Wire whisk
  • Cling film

About the Author

Jennifer Hudock is an author, editor and freelancer from Pennsylvania. She has upcoming work appearing in two Library of the Living Dead Press anthologies and has been published in numerous print and online journals, including eMuse, Real TV Addict and Strange Horizons. She has a Bachelor of Arts in English/creative writing from Bloomsburg University.

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