Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 1/2 yellow onion, finely diced
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/2 cup fresh Italian parsley, chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp unsalted butter

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Once hot, add the ground beef in one piece and press it into a flat disc. Sear undisturbed for 4–5 minutes until a deep brown crust forms.
  2. Flip the beef in large chunks and break into smaller pieces. Move meat to the edges of the pan and add the diced onions to the center. Cook for 5 minutes in the rendered fat.
  3. Push the meat to the edges and add the 4 cloves minced garlic to the center. Cook for 45 seconds until pale golden and fragrant. Incorporate with the meat.
  4. Reduce heat to low. Add unsalted butter and lemon juice, scraping the bottom of the pan to release the fond. Remove from heat and fold in fresh parsley before serving.