Question 1

What is the best cut of beef for steak bites?

Accepted Answer

Sirloin is my number one choice because not only is it one of the best-tasting cuts, but it is also tender, lean, and juicy, as well as affordable. It is sturdy enough to hold up to the frying but tender enough to eat without a knife. Other good choices for this recipe include strip loin, tenderloin, ribeye, and strip steak.

Question 2

Why are my steak bites so chewy?

Accepted Answer

One of the most common reasons this happens is overcooking. It removes the moisture from the meat and causes the muscle fibers to become rigid. Also, choosing a leaner cut of meat can cause this. Skirt or flank steak can be chewy. Try marinating or brining them first and then tenderizing them with a meat mallet. Letting the meat set out for 30 minutes before cooking it can also help.

Question 3

How do I know when my steak bites are done?

Accepted Answer

This depends on how well done you want it to be. The USDA recommends that the internal temperature be cooked to at least 145 degrees F. However, it should be 125 to 130 degrees F if you want it rare. For medium rare, cook it to 130 to 135 degrees F. For medium, it should be cooked to 135 to 140 degrees F. The temperature for a medium well should be 140 to 145 degrees F. And well-done is anything over 150 degrees F.

Question 4

What if I do not have a meat thermometer?

Accepted Answer

For those who do not have a meat thermometer, there is a trick that can help. Compare the feeling of raw meat to your hand. The flesh of your open hand is like raw steak. First, gently press on the meat with your finger. Then, make the “OK” sign with your pointer finger and feel the flesh below your thumb. This is how medium-rare steak feels. Use your ring finger, and that is how medium-well feels. And the pinky is how a well-done steak feels.

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