How Long to Cook Sirloin Steak Bites & Potatoes (Skillet) in the skillet
Specification: 1 lb sirloin cut into 1-inch cubes, patted dry, salted 20 min ahead; 1 lb baby potatoes halved and parboiled 8 min, then hard-seared in a ripping-hot stainless skillet ahead of the beef
3-Step Execution Protocol
Preheat skillet to Ripping-hot stainless (500°F+ surface). Prepare sirloin steak bites & potatoes (skillet) (1 lb sirloin cut into 1-inch cubes, patted dry, salted 20 min ahead; 1 lb baby potatoes halved and parboiled 8 min, then hard-seared in a ripping-hot stainless skillet ahead of the beef).
Cook for 12–16 mins total (8–10 min potatoes + 3–4 min steak bites). Do not flip; allow surface to develop undisturbed.
Steak cubes have deep-brown crust on at least two faces and yield with a small spring to a finger press; potato faces are golden-crisp and a fork slides in with no resistance. Confirm internal temperature reaches 130°F (pull) → 135°F medium-rare after a 3-min rest — whole beef, chef standard. Rest for 3 minutes before serving.
USDA FSIS 145°F safe minimum for whole beef; pulled at 130°F for chef-standard medium-rare with carryover to 135°F per Serious Eats and Cook's Illustrated steak testing. Parboil-then-sear potato sequence is standard across ATK and Serious Eats potato-hash guidance.