Steak and Potato Skillet

Grey steak bites have two causes, usually working together. First: the pan wasn't hot enough. Cast iron needs several minutes to reach the temperature needed for a proper sear — medium-high heat for at least 2 minutes before the meat goes in. Test with a drop of water; it should evaporate immediately. Second: the pan was overcrowded. When too many pieces are in the pan at once, they release steam and effectively poach each other. Cook in a single layer with space between pieces, in batches if needed. And dry the steak with paper towels first — surface moisture turns straight to steam.

Sirloin is the standard choice: enough fat for flavour and tenderness, not so expensive that cutting it into cubes feels wrong. Ribeye cubed is excellent but pricier. Strip steak works. The cuts to avoid for quick searing: flank and skirt steak are better suited to long marinating and thin slicing rather than cubes. Round steak is lean and tough when cooked fast — if you use it, salt it 30 minutes before cooking to help the fibres relax. For cheaper everyday versions, chuck steak cubed can work if you don't mind slightly chewier results.

The potatoes take about 10–12 minutes total; the steak cubes take 3–4 minutes. The solution is staggered cooking: potatoes go in first and cook through almost completely, then you remove them, crank the heat, sear the steak, and add the potatoes back in the last 30 seconds just to reheat and coat in the garlic butter. This way everything is hot at the same time without either element being overcooked.

Steak cubes are small so they cook fast and carry over cooking continues after the heat is off. For medium-rare: 1.5 minutes per side at high heat, rest 2 minutes — internal temperature around 57°C. For medium: 2 minutes per side — around 63°C. Without a thermometer, the finger test: medium-rare feels like pressing the pad of your thumb with a relaxed hand. Medium feels firmer, like pressing between your middle finger and thumb. The cubes should also change colour about halfway up the sides when ready to flip.

The steak is best eaten immediately — reheated steak cubes continue cooking and almost always pass through medium into well-done. The potatoes reheat fine in a skillet with a splash of oil over medium heat. If you're meal prepping, cook the potatoes fully and store them; cook the steak fresh each time, which takes only 4 minutes. The garlic butter is better made fresh anyway — it goes from golden and fragrant to burnt quite quickly and doesn't reheat well.