Reheating pastrami properly ensures it remains as juicy and flavorful as when it was first made. Whether you have a 12 oz or 22 oz piece of vacuum-sealed Ibérico pastrami, there are several methods to reheat it. Each method has its own benefits and ideal scenarios. Here, we explore the best methods—steaming, sous vide, oven, stovetop steaming, and skillet reheating—detailing when and why to use each, with precise instructions for perfect results. 

Method 1: Steam Heating.

Steaming is a traditional method used by many delis, including Katz's Deli in New York, to keep pastrami moist and tender.

Best For: Retaining moisture and ensuring even heating, particularly for large quantities or for maintaining a deli-quality texture.

Method:

1. Preheat the oven to 110ºC (230ºF) with heat from above and below.
2. Place a deep tray in the oven with a rack on top,pour 4 cups of boiling water into the tray and cover with a sheet of aluminum foil.
3. Remove the pastrami from the vacuum-sealed bag and take off the netting before placing it on the rack.
4. Cover the entire tray with aluminum foil, sealing it tightly to trap the steam.
5. For a 12 oz piece, steam for 30 minutes. For a 22 oz piece, steam for 50 minutes.
6. Ensure the internal temperature reaches 165°F. Let it rest for 5-10 minutes before serving.
7. Slice Thinly: For best texture and flavor, slice pastrami thinly across the grain.

Method 2: Sous Vide

Best For: Precision cooking and retaining moisture. Ideal for those with sous vide equipment.

Method:

1. Set your sous vide machine to 145°F.
2. Remove the netting from the pastrami before placing it in the water bath using a new vacuum-sealing bag suitable for sous vide cooking.
3. For a 12 oz piece, heat for 50 minutes. For a 22 oz piece, heat for 1,5h .
4. Remove from the water bath and let rest for about 10 minutes before opening the bag and serving.
5. Slice Thinly: For best texture and flavor, slice pastrami thinly across the grain.

Method 3: Oven Reheating

Best For: Convenience and availability, as most kitchens have an oven. Good for achieving a slightly crispy exterior.

1. Preheat your oven to 270°F.
2. Remove the pastrami from the vacuum-sealed bag and remove the netting.
3. Wrap the pastrami in aluminum foil, ensuring it is well-sealed to retain moisture.
4. Place the wrapped pastrami on a baking tray.
5. For a 12 oz piece, heat for 20 minutes.
6. For a 22 oz piece, heat for 40 minutes.
7. Ensure the internal temperature reaches 165°F.
8. Carefully unwrap the pastrami.
9. Let it rest for 5-10 minutes before slicing and serving.
10. Slice Thinly: For best texture and flavor, slice pastrami thinly across the grain.

Method 4: Stovetop Steaming

Best For: Quick reheating with minimal equipment. Ideal for small to medium quantities.

1. Fill a large pot with about 2 inches of water and bring to a simmer.
2. Remove the pastrami from the vacuum-sealed bag and remove the netting from the pastrami before placing it in a new, heat-safe vacuum-sealed bag.
3. Place the bag in a steamer basket inside the pot. Cover with a lid.
4. For a 12 oz piece, steam for 15 minutes. For a 22 oz piece, steam for 30minutes.
5. Ensure the internal temperature reaches 165°F. Let it rest for a few minutes before serving.
6. Slice Thinly: For best texture and flavor, slice pastrami thinly across the grain.

Method 4: Skillet Reheating

Best For: Quick reheating with a slight crisp. Ideal for small quantities or slices.

Method:

1. Preheat a skillet over medium heat.
2. Remove the pastrami from the vacuum-sealed bag and remove the netting.
3. Add a small amount of water or broth to the skillet to prevent drying out.
4. Place the pastrami in the skillet and cover with a lid.
5. For a 12 oz piece, heat for 8-10 minutes, flipping halfway through. For a 22 oz piece, heat for 15-20 minutes, flipping halfway through.
6. Ensure the internal temperature reaches 165°F. Let it rest for a few minutes before serving.
7. Slice Thinly: For best texture and flavor, slice pastrami thinly across the grain.

Alternative Skillet Method (Bacon Style):

1. Preheat a skillet over medium-high heat.
2. Remove the pastrami from the vacuum-sealed bag and remove the netting.
3. Slice the pastrami 1/2 - inch.
4. Place the slices in the skillet without overlapping.
5. Cook for 2-3 minutes on each side until crispy.
6. Remove and let rest on a paper towel before serving.

EXTRA INFO

To reheat pastrami, the ideal internal temperature can vary based on the texture and desired outcome:

165°F: This temperature is safe for consuming meat according to food safety guidelines. Reheating pastrami to this temperature ensures it is perfectly safe to eat and will have a tender, juicy texture, ideal for thin slices or cuts.

190-200°F: This higher temperature may be more suitable if you want the pastrami to be very tender and easily fall apart, such as for making pulled pastrami or achieving a "fall-off-the-bone" texture. At this temperature, the collagen in the meat fully breaks down, resulting in extremely tender meat.

Recommendation:

If you prefer a firmer yet still juicy texture, and want to ensure the meat is perfectly cooked and safe, reheating it to 165°F is sufficient.

If you are aiming for a tender, shreddable texture, ideal for tacos, pulled pastrami sandwiches, or simply very tender meat, you can heat it up to 190°F.

The choice will depend on your personal preferences and how you plan to enjoy the reheated pastrami. Always use a meat thermometer to check the internal temperature and ensure food safety.

Safety of Reheating in the Original Vacuum-Sealed Bag

Using the Original Bag:

• Pros: Convenient, no need for additional bags.
• Cons: The original bag must be heat-resistant and free from any punctures or damages. Not all factory-sealed bags are designed for reheating, especially at high temperatures.

Using a New Vacuum-Sealed Bag:

• Pros: Ensures a fresh, secure seal, and is specifically designed for sous vide or steaming purposes.
• Cons: Requires additional preparation time to transfer and reseal the pastrami.

Recommendation:

It's generally safer to reheat the pastrami in a new vacuum-sealed bag to ensure that the material is heat-resistant and there are no leaks. This guarantees the integrity of the seal and prevents any potential contamination or degradation of the bag during the reheating process.

By understanding these methods and their best uses, you can enjoy your vacuum-sealed pastrami in a variety of ways, each ensuring a delicious and satisfying meal.