Ingredients:

  • 1 lb lean ground beef (90/10 or 93/7)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 6 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/4 cup fresh Italian parsley, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Heat oil in a 12-inch cast iron skillet or heavy-bottomed pan over medium-high heat until it ripples.
  2. Pat the ground beef dry with paper towels. Place the beef into the skillet as one large flat patty and press down firmly to ensure contact.
  3. Let the beef cook undisturbed for 4–5 minutes until a deep, mahogany-colored crust forms on the bottom.
  4. Flip the beef in large sections. Use a wooden spoon to break the meat into smaller crumbles and continue cooking for 3 minutes until the pinkness is nearly gone.
  5. Drain any excessive rendered fat if desired. Keep the heat high to cook off any released moisture.
  6. Sprinkle 1 tsp kosher salt and 1/2 tsp black pepper over the meat. Stir well to distribute.
  7. Push the beef to the edges and drop 1 tbsp butter into the center. Add the garlic and herbs into the melting butter for 1 minute until fragrant.
  8. Stir everything together, coating the beef in the herb butter. Cook for 1 more minute until the garlic is golden but not brown.
  9. Remove from heat and garnish with fresh Italian parsley before serving.