Ingredients:

  • 1.5 lbs 80/20 ground beef mince
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, leaves stripped
  • 1 tbsp grass-fed butter
  • 1 tbsp fresh parsley, chopped
  • 0.5 tsp red pepper flakes
  • 1 tsp lemon zest

Instructions:

  1. Prep the beef. Take the 1.5 lbs 80/20 ground beef mince out of the fridge 10 minutes early and pat it dry with paper towels.
  2. Heat the pan. Place your skillet over medium high heat for 3 minutes until it’s radiating heat.
  3. Sear the base. Add the beef to the dry pan in one large flat piece, pressing it down firmly. Cook for 4 minutes until a dark crust forms on the bottom.
  4. Break it up. Flip the meat in large sections and use your spatula to break it into bite-sized pieces.
  5. Season the meat. Sprinkle the 1 tsp sea salt and 0.5 tsp cracked black pepper evenly over the beef.
  6. Add the aromatics. Toss in the 1 tbsp fresh rosemary and 1 tbsp fresh thyme. Cook for 3 minutes until the herbs smell fragrant.
  7. Create the garlic butter. Clear a small space in the center of the pan, drop in the 1 tbsp grass fed butter and 4 cloves fresh garlic.
  8. Bloom the garlic. Stir the garlic into the melting butter for 60 seconds until it turns golden but not brown.
  9. Combine and spice. Stir everything together, adding the 0.5 tsp red pepper flakes to coat the meat.
  10. Final brighten. Turn off the heat and stir in the 1 tbsp fresh parsley and 1 tsp lemon zest. Wait 1 minute before serving for the flavors to meld.