Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 6 cloves garlic, minced
  • 0.25 cup fresh parsley, finely chopped
  • 1 tbsp fresh thyme or rosemary, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp coarse black pepper
  • 2 cups cooked white or brown rice (optional)

Instructions:

  1. Heat a cast iron or stainless steel skillet over medium-high heat until a drop of water evaporates instantly. Place the ground beef in the pan in a single large patty shape. Press down firmly with a spatula and sear undisturbed for 4 minutes to trigger the Maillard reaction and develop a dark crust.
  2. Flip the beef in large sections and begin breaking it into smaller crumbles with a stiff metal spatula. If liquid releases, increase the heat to ensure the meat browns rather than steams. Continue cooking until the beef is approximately 90% cooked through.
  3. Lower the heat to medium and push the beef to the outer edges of the skillet to create a 'flavor well' in the center. Add 1 tablespoon of olive oil and the minced garlic to the center. Let the garlic bloom in the oil for 30-60 seconds until fragrant but not browned.
  4. Toss the beef with the garlic and remove the pan from the heat. Fold in the fresh parsley and minced thyme or rosemary, allowing the residual heat to wilt the herbs and release their essential oils.