Ingredients:

  • 1 lb lean ground beef (85/15 blend)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp neutral high-smoke point oil
  • 5 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter

Instructions:

  1. Heat a 12-inch cast iron skillet or heavy stainless steel pan over medium-high heat until scorching hot. Add the neutral oil.
  2. Place the ground beef into the pan in one large patty. Press down firmly with a stiff metal spatula. Let it sear undisturbed for 3 minutes until a deep, mahogany-colored crust forms on the bottom.
  3. Break the meat into large, bite-sized chunks using the spatula. Flip the pieces and cook for an additional 2 minutes until the beef is mostly browned.
  4. Push the meat to the edges of the pan and add the minced garlic, rosemary, thyme, and red pepper flakes to the center. Sauté the aromatics in the rendered fat for exactly 1 minute until fragrant but not burnt.
  5. Add the unsalted butter and lemon juice to the pan. Toss everything together, scraping the bottom of the pan to release the browned bits (fond), allowing the butter and juices to emulsify into a light glaze.
  6. Remove from heat, garnish with fresh parsley, and serve immediately.