How to Reheat a Steak Without Ruining It

Yesterday, ChefSteps — the mad kitchen scientists formerly of the Modernist Cuisine lab — introduced a shiny new piece of hardware: Joule is an immersion circulator that the ChefSteps team touts as the best of its kind on the market. In a new episode of "The Meat Show" with Eater's Nick Solares, ChefSteps chef Grant Crilly shows how to reheat an already-cooked steak without overcooking it to death: by using the sous vide method. This technique can be used on any piece of meat, from brisket to sausage to turkey; and though ChefSteps uses their new proprietary immersion circulator in the demonstration, any brand will do the job.