How to Meal Prep Steak and Potatoes for the Gym
I am a big fan of the classic steak and potatoes meal but I have never tried to meal prep it before. I am worried that the steak will get tough and the potatoes will get dry when I reheat them in the microwave at the gym.
I am looking for tips on how to cook steak for meal prep. Should I undercook it slightly on Sunday so it finishes cooking when I reheat it? I am also wondering what the best type of potato is for staying moist. I have been using Russets but maybe red potatoes are better.
Does anyone have a favorite marinade or seasoning for a steak meal prep? I am in the US and I usually buy my meat at Costco. I want to have a solid high calorie meal ready for after my heavy leg days. Any advice would be greatly appreciated!
I have found that the key to good meal prepped steak is to undercook it slightly initially. When you reheat, it will cook a little more and stay medium-rare or medium. For potatoes, roasting them with a bit of olive oil and then storing them separately helps. A splash of water when reheating can also prevent dryness.
For potatoes, I recommend sweet potatoes instead of white. They reheat much better and offer different nutritional benefits. You can roast them in cubes or make a mash that stays moist.
I completely agree with @ArnoldS on the steak. Undercooking is crucial. Also, consider using cuts like flank or sirloin, sliced thin against the grain after reheating for tenderness. Ribeye can get a bit greasy or tough when reheated.
My go-to method for meal prep steak is to slice it before cooking, marinate it, and then quickly stir-fry it. This way, it stays tender and flavorful. For potatoes, I bake them whole and then dice them before packing.
What kind of containers are people using for this? I find that some containers trap too much moisture and make things soggy, especially if you have a sauce with your steak.
I use a sous vide for my steak when meal prepping. It comes out perfectly cooked every time, and reheating is just a quick sear. It might be overkill for some, but it guarantees tender steak.
Do not forget about sauces! A good chimichurri or a light mushroom sauce can really elevate a simple steak and potato meal and add moisture when reheating. Just make sure to portion it separately.
@PumpChaser, I have been thinking about getting a sous vide! Does the texture change much after a few days in the fridge? I am worried about it becoming mushy.
For the potatoes, try boiling them first until just fork-tender, then smashing them slightly and roasting them with olive oil and herbs. They develop a nice crust and stay fluffy inside, good for reheating.
@IronChefMike, slicing the steak thin before cooking is a great idea for consistency. What kind of marinade do you use for your stir-fry style steak?
A good tip for reheating potatoes is to add a tablespoon of chicken or beef broth before microwaving. It steams them gently and prevents them from drying out. Works every time for me!
@MealPrepPro, that is a fantastic hack for the potatoes! I will have to try that next week. I usually just add water, but broth would definitely add more flavor.
For those in the UK, cuts like rump or flat iron work well for meal prep steak. Flash fry them and slice thinly. Serve with roasted new potatoes for best results.
I usually cook my steak to medium-rare, then cool it quickly and slice it. For reheating, I place it in a hot pan for about 30-60 seconds per side, just to warm through. It prevents overcooking.
Consider the seasoning you use. Stronger flavors like rosemary and thyme tend to hold up better over several days than delicate herbs. Also, a little garlic powder and onion powder on everything never hurt.
Has anyone tried using an air fryer for reheating steak and potatoes? I am curious if it keeps the crispiness for the potatoes and does not dry out the steak too much. Any experiences?