What is the best cut of steak to use for steak bites?
Sirloin and ribeye are common choices. Sirloin is a leaner option, while ribeye has more marbling, which can result in a more tender and flavorful bite.
Can I prepare the potatoes ahead of time?
You can boil the potatoes a day in advance. Store them, drained and covered, in the refrigerator. Allow them to come to room temperature before smashing and baking.
Why are my potatoes not crispy?
Ensure the potatoes are thoroughly dried after boiling and that they are smashed to create enough surface area for crisping. Using enough oil and a preheated oven is also critical.
You Must Know
Patting the steak cubes completely dry with paper towels before seasoning is a necessary step to achieve a proper sear. Overcrowding the skillet will steam the steak instead of creating a crust; cook in batches if your pan is not large enough. The internal temperature for steak is typically 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the steak bites and in an oven or toaster oven for the potatoes to maintain texture. Microwaving is not recommended as it will make the potatoes soft and the steak tough.
