Ingredients:

  • 1.5 lbs ground beef chuck (80/20 lean-to-fat ratio)
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp high-smoke point oil
  • 1 tbsp unsalted butter

Instructions:

  1. Divide the cold ground beef into four 6-ounce portions. Gently shape them into rounds about 1 inch thick, using a light touch to avoid overworking the meat. Create a shallow dimple in the center of each patty with your thumb.
  2. Heat a large cast iron skillet or griddle over medium-high heat until it begins to smoke. Season the tops of the patties generously with salt, pepper, and garlic powder.
  3. Place the patties seasoned-side down in the hot pan. Sear undisturbed for 3-4 minutes until a deep caramelized crust forms.
  4. Season the upward-facing side of the patties, then flip. Add butter to the pan to baste if desired. Cook for another 3-4 minutes until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.