Few have mastered the art of warming up a delectable cut of leftover tenderloin or ribeye without it turning into a leathery, gray lump.

Instead of using your microwave, pop your leftovers into an oven at around 250 degrees Fahrenheit. This will leave you with a juicy, actually edible cut of meat.

Once your steak has warmed up, remove your leftovers from the oven and reverse-sear your steak in a bubbling hot cast-iron pan.

Once done, take your steak out of the skillet and let it rest for a few minutes. This allows the juices to settle throughout the meat, making the entire leftover steak tender.

You can also turn refrigerated steak into a cold cut for a salad, sandwich, or wrap. This doesn’t require dirtying up cookware such as a baking tray or cast iron skillet.