What makes crust from fried cubed steak stick to the bottom of the frying pan?

Crust from fried cubed steak can stick to the bottom of the frying pan due to several factors, including insufficient oil or fat in the pan, which prevents proper searing. Additionally, if the heat is too low, the meat may not develop a crust quickly enough, leading to sticking. Overcrowding the pan can also trap moisture, creating steam that hinders browning and increases the likelihood of sticking. Finally, using a pan that isn’t non-stick or well-seasoned can contribute to sticking as well.