Ingredients:

  • 1 lb lean ground beef (90/10 blend)
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 4 cloves fresh garlic, minced (approx. 1.5 tbsp)
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh rosemary, minced
  • 1/2 tsp red pepper flakes
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Heat the 12 inch heavy bottomed skillet over medium high heat. Note: This takes about 3 full minutes to ensure the heat is even.
  2. Add the 1 tbsp olive oil and swirl to coat the bottom. Wait until the oil shimmers and barely wisps of smoke appear.
  3. Place the 1 lb ground beef in the center as one solid patty. Note: Don't press it down yet; let it sit exactly where it landed.
  4. Sear undisturbed for 3 to 4 minutes until a dark, crispy crust forms on the bottom.
  5. Flip the entire patty over in large chunks. Note: It’s okay if it breaks apart a little bit here.
  6. Use your spatula to break the beef into smaller, bite-sized crumbles. Cook 4 to 5 minutes until no pink remains and the liquid has evaporated.
  7. Reduce the heat to medium to prevent the delicate garlic from scorching.
  8. Add the 4 cloves minced garlic, 1/4 cup parsley, 1 tbsp thyme, and 1 tbsp rosemary. Note: This is the bloom phase where the oils enter the fat.
  9. Stir constantly for 1 to 2 minutes until the garlic is fragrant and turns a light golden color.
  10. Remove from heat immediately and serve. Note: The residual heat will continue to cook the garlic, so don't linger.