I don't usually like to cook beef or fish for consumption another day. Clients want me to cook Xmas eve to reheat, serve and eat on Xmas Day. Any recommendations for cooking both of these cuts of beef the day of - so that the next day they will still be juicy and flavorful - not overcooked and tough? What is the best oven temp and/or microwave method for reheating these meats ? (not sure on the preference, but I would say let's go with Medium Rare as the desired plated meat the day after it is cooked and warmed up.