Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 6 cloves garlic, smashed and finely minced
  • 1 tsp red pepper flakes
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme leaves
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp avocado oil

Instructions:

  1. Heat a 12-inch cast iron skillet over medium-high heat until the avocado oil begins to shimmer and ripple.
  2. Add the ground beef in one flat disk, pressing it down firmly with a sturdy metal spatula to maximize surface contact. Do not stir for 3 to 4 minutes to allow the Maillard reaction to create a deep brown crust.
  3. Break the beef into large chunks and continue cooking until browned. Push the meat to the outer edges of the skillet.
  4. In the center of the pan where the tallow has collected, add the minced garlic, rosemary, and thyme. Stir the aromatics in the fat for 45–60 seconds until the garlic is golden and fragrant.
  5. Toss the beef with the bloomed aromatics, season with kosher salt and black pepper, and garnish with fresh parsley before serving.