Most advice on reheating steak is written for a regular strip steak. Wagyu is different. Its fine marbling is what makes it rich and buttery, and that fat starts to render out quickly with heat. Reheat wagyu like a normal steak and you lose most of what you paid for. The rule is simple: warm it, don't cook it again.
Our wagyu steak special uses a different cut each week, so below we cover the general method and how to adjust it for each cut.
The best method: slice first, then a quick skillet
- Take it out of the fridge 15 to 20 minutes early. Steak that's ice-cold in the middle needs more heat, and more heat means more fat lost.
- Slice it before you heat it, about ¼ inch thick and against the grain. Thin slices warm through in seconds, so the outside doesn't overcook while the middle catches up.
- Heat a skillet over medium-high. Skip the oil. Wagyu releases enough of its own fat.
- Lay the slices flat for 30 to 45 seconds per side, just until they're warm and the edges crisp a little.
- Serve right away. Pour the fat left in the pan over rice or vegetables. It's the best part.
If you want to keep the steak whole, warm it for 1 to 2 minutes per side over medium heat and let it rest for a minute before slicing.
How to adjust for each cut
| Cut | What it's like | Reheating tip |
|---|---|---|
| Ribeye | The most marbled, the richest | Use the lowest heat and the shortest time. Slice thin; it renders fat fastest. |
| Strip loin (NY strip) | Beefy, a firm bite, a fat cap on one side | Warm it fat-side down first for 20 seconds to crisp the edge, then flip. |
| Filet mignon | The leanest and most tender | It has the least fat to protect it, so it dries out fastest. Use gentle heat, or eat it barely warm. |
| Bavette (flap) | Loose grain, big flavor | Always slice against the grain before heating. Great for tacos and bowls. |
| Picanha (top sirloin cap) | A thick fat cap, rich flavor | Let the fat cap hit the pan first. A quick sear on that side makes it taste freshly grilled. |
Other ways to reheat wagyu
Oven, for a larger amount
Set the oven to 250 °F. Put the steak on a rack over a sheet pan and warm it for 10 to 15 minutes, until it's warm in the center. For a crust, finish with 30 seconds per side in a hot skillet. This is the gentlest option for a whole piece.
Air fryer
Use 350 °F for 2 to 3 minutes for slices, and check after 2. Air fryers run hot, so they're the easiest way to overdo wagyu.
Microwave
It works if it's all you have. Use 50% power, cover the plate, and heat in 20-second bursts. Expect the edges to firm up a bit.
Cold
Honestly, thin-sliced wagyu is excellent cold. Try it on a salad with chimichurri, or in a wrap. No heat means no fat lost.
Mistakes that ruin reheated wagyu
- High heat for a long time. It melts out the marbling and leaves you with an expensive, ordinary steak.
- Reheating the same piece twice. Warm only what you'll eat now.
- Adding oil or butter. Wagyu has plenty of fat; extra just makes it greasy.
- Slicing with the grain. Especially with bavette, slicing with the grain makes even a tender cut chewy.
Is it safe to reheat or eat cooked steak cold?
Yes, as long as it has been kept refrigerated and eaten by its use-by date. The USDA's general advice for reheating leftovers is 165 °F, which takes any steak to well done. That's why many people prefer their cooked wagyu served barely warm or cold.
Five easy meals with cooked wagyu
- Wagyu rice bowl: jasmine rice, sliced wagyu, a fried egg, scallions, and a drizzle of the pan fat
- Steak salad: greens, tomato, red onion, wagyu slices and chimichurri
- Wagyu tacos: warm tortillas, bavette or picanha slices, pickled onion and salsa verde
- Steak and sweet potato: the easiest Friday dinner there is
- Breakfast hash: diced potato, peppers and chopped wagyu, warmed together in one pan
Wagyu steak, already cooked for you
Our weekly wagyu steak special arrives fully cooked and vacuum sealed, seasoned simply with olive oil, salt, pepper and garlic. The cut changes each week, from ribeye and strip loin to filet mignon, bavette and picanha. It keeps 10 days in the fridge, so you can warm a few slices whenever you want them.
It's part of our By the Pound Market, along with ground wagyu, grilled chicken breast, jasmine rice and sweet potato. Order in ½ lb steps, and it's delivered by 6:30 AM on Monday, Wednesday and Friday across South Florida, Orlando and Tampa Bay.
Quick answers
How long do you reheat wagyu steak?
Thin slices take 30 to 45 seconds per side in a hot skillet. A whole steak takes 1 to 2 minutes per side over medium heat, or 10 to 15 minutes in a 250 °F oven.
Can you reheat wagyu in the microwave?
You can, at 50% power in short bursts, but a skillet keeps it much more tender.
How do you keep leftover steak juicy?
Slice it thin, let it come up toward room temperature, and use short, gentle heat. The less time it spends hot, the juicier it stays.
Can you eat leftover steak the next day?
Yes. Cooked steak keeps several days in the fridge. Our vacuum-sealed wagyu keeps 10 days.