Food Safety – How to Refrigerate and Reheat Cooked Chicken on the Bone

I'd recommend letting it cool to near room-temperature, then place it in an airtight sealed plastic freezer bag before it dries out too much. You can spoon some of the juices from cooking into the bag with the steak so that when it defrosts again the juices will be in there working to keep it moist.

When you defrost it, do so in your fridge leaving it overnight so that it defrosts gradually, keeping it in the freezer bag so it doesn't lose any more moisture. It should then be good to reheat, probably best in a shallow pan rather than a microwave to retain moisture.

Try wrapping it in foil and cooking on a very low temperature in the oven or toaster oven. (Our oven has a "warm" setting that's ~170 F.) You can also include some water or broth in your foil packet but it won't penetrate much beyond the surface if the meat has been cooked before. It'll make that 1st bite taste more moist but in the long run it won't do much.