Ingredients:

  • 1 lb Lean Ground Beef (85/15 ratio)
  • 1 tsp Kosher Salt
  • 1/2 tsp Coarse Black Pepper
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, stripped from the stem
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Unsalted Butter
  • 1 tsp Worcestershire Sauce
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Heat a 12 inch cast iron skillet over medium high heat until a drop of water dances and evaporates instantly. Note: This ensures the pan is hot enough to prevent sticking.
  2. Pat the ground beef dry with paper towels. Note: Removing surface moisture is the key to browning rather than steaming.
  3. Add the beef to the pan in 4 or 5 large, flat chunks.
  4. Press down firmly with a metal spatula and cook undisturbed for 3–4 minutes until a deep crust forms.
  5. Flip the chunks over. They should be dark brown and crispy on the cooked side.
  6. Break the meat into bite-sized pieces using the edge of your spatula.
  7. Continue cooking for 2-3 minutes until no pink remains and the liquid has mostly evaporated.
  8. Push the meat to the sides to create a well in the center of the pan.
  9. Add the butter, garlic, rosemary, thyme, and red pepper flakes to the well.
  10. Sizzle the aromatics for 1-2 minutes until the garlic turns golden and smells fragrant.
  11. Drizzle the Worcestershire sauce over the meat and toss everything together to coat in the herb butter.
  12. Garnish with fresh parsley and serve immediately.