Reheating Beef tomorrow - leave it rare?

[SpottyBumPony]

I'm roasting our beef today and plan to carve it when it's cool. Tomorrow I am going to reheat it on meat juices/gravy in the oven.

So, if we want medium beef tomorrow- pink but not 'juicy' - should I cook it rare today and it will cook through more tomorrow or cook it to medium today?

I'd cook it rare - and even then once you reheat it it's unlikely to be pink. We eat really rare beef but when I reheat it next day it usually doesn't stay pink.

I think you will struggle to get it how you want it by cooking it today and reheating. Is it an oven space issue?