Ingredients:

  • 1.5 lb ground beef (80/20 blend)
  • 1 tsp coarse sea salt
  • 0.5 tsp freshly cracked black pepper
  • 6 cloves fresh garlic, minced
  • 2 tbsp grass-fed butter
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 0.5 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat your 12 inch cast iron skillet over medium high heat until you see a very light wisp of smoke rising from the surface. Note: This ensures the meat sears immediately instead of sticking.
  2. Add the 1.5 lb of ground beef to the pan in large, flat chunks, almost like you are making thick rustic burgers.
  3. Let the beef sit completely undisturbed for 4 to 5 minutes until a deep, dark brown crust forms on the bottom.
  4. Flip the chunks over and let the other side sear for another 2 to 3 minutes until the meat is about 80% cooked through.
  5. Use your sturdy spatula to break the beef into smaller, bite-sized pieces now that the crust has been established.
  6. Drop in the 2 tbsp of butter and the 6 cloves of minced garlic, letting them foam and sizzle around the meat.
  7. Add the chopped rosemary, thyme, and red pepper flakes, tossing everything together for 2 to 3 minutes until the garlic is golden and fragrant.
  8. Turn off the heat entirely to prevent the herbs from burning or turning bitter.
  9. Pour in the 1 tbsp of fresh lemon juice and stir in the 2 tbsp of chopped parsley.
  10. Give the pan one final toss to ensure the butter and lemon have emulsified into a light, silky coating over the beef.