Ingredients:

  • 1 lb Ground Beef (80/20 or 85/15 ratio)
  • 6 cloves Fresh Garlic, minced
  • 1 small Shallot, finely diced
  • 2 tbsp Unsalted Butter, cold
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 tsp Red Pepper Flakes
  • 1 tbsp Fresh Rosemary or Thyme, finely chopped
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Prep the Beef. Remove the ground beef from the packaging and pat it dry with a paper towel. Note: Surface moisture is the enemy of a good sear.
  2. Heat the Skillet. Set your 12 inch skillet over medium high heat for 3 minutes until a drop of water sizzles and evaporates instantly.
  3. Initial Sear. Place the beef in the pan as one flat patty. Press down lightly and cook undisturbed for 4 minutes until a deep brown crust forms on the bottom.
  4. The Flip. Use your metal spatula to flip the beef in large chunks. It won't be cooked through yet, and that is exactly what we want.
  5. Break it Up. Use the edge of the spatula to break the beef into bite-sized pieces. Continue cooking for 2 minutes until the pink color mostly disappears.
  6. Create a Well. Push the beef to the outer edges of the skillet, leaving an empty circle in the very center.
  7. Bloom the Aromatics. Add the cold butter, minced garlic, diced shallots, and rosemary to the center. Cook for 90 seconds until the garlic is golden and the kitchen smells incredible.
  8. The Emulsion. Toss the beef back into the center, mixing it with the bubbling garlic butter. Season with salt, black pepper, and red pepper flakes.
  9. The Finish. Turn off the heat. Stir in the fresh parsley until the greens are wilted and the meat is glossy.
  10. Serve. Transfer to a bowl immediately to prevent the garlic from overcooking in the residual heat.