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An action shot from the cook's perspective, showing a wooden spoon breaking up sizzling ground beef in a hot cast iron skillet to create a crust.

Perfectly Cooked Ground Beef

Tired of dry, bland meals? This simple, foolproof guide teaches you how to cook ground beef that's perfectly juicy and flavorful, creating the ideal base for tacos, pasta, and more in under 20 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Course Component
Cuisine American
Servings 4
Calories 287 kcal

Equipment

  • 1 Large skillet A non-stick or cast-iron skillet works well.
  • 1 Spatula or Wooden Spoon For breaking up and stirring the beef.
  • 1 Colander Optional, for draining excess fat.

Ingredients
  

  • 1 lb Ground Beef 80/20 ground chuck recommended
  • 1 tbsp Olive Oil or avocado oil
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Ground Black Pepper
  • Optional Add-ins for Extra Flavor:
  • 1/2 Yellow Onion finely chopped
  • 2 cloves Garlic minced

Instructions
 

  • Preheat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers lightly. A hot pan is crucial for a good sear.
  • Sear the Beef: Add the ground beef to the hot skillet in a single layer. Let it cook undisturbed for 3-4 minutes. This allows a deep brown crust to form, which is where the best flavor develops.
  • Break and Flip: Using a wooden spoon, break the beef into 3-4 large chunks and flip them over. Sear the other side for another 2-3 minutes.
  • Crumble and Season: Once both sides have good color, begin breaking the beef into smaller crumbles. When the meat is about 80% browned with a little pink still visible, add the kosher salt and black pepper. If using, add the optional chopped onion and minced garlic now.
  • Finish Cooking: Continue to cook, stirring occasionally, for another 2-3 minutes until no pink remains and the onions are soft.
  • Drain the Fat: Carefully tilt the skillet to one side, allowing the rendered fat to pool. Use a spoon to scoop out and discard the excess fat before using the beef in your recipe.Preheat the Skillet: Place a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers lightly. A hot pan is crucial for a good sear.
  • Sear the Beef: Add the ground beef to the hot skillet in a single layer. Let it cook undisturbed for 3-4 minutes. This allows a deep brown crust to form, which is where the best flavor develops.
  • Break and Flip: Using a wooden spoon, break the beef into 3-4 large chunks and flip them over. Sear the other side for another 2-3 minutes.
  • Crumble and Season: Once both sides have good color, begin breaking the beef into smaller crumbles. When the meat is about 80% browned with a little pink still visible, add the kosher salt and black pepper. If using, add the optional chopped onion and minced garlic now.
  • Finish Cooking: Continue to cook, stirring occasionally, for another 2-3 minutes until no pink remains and the onions are soft.
  • Drain the Fat: Carefully tilt the skillet to one side, allowing the rendered fat to pool. Use a spoon to scoop out and discard the excess fat before using the beef in your recipe.

Notes

  • Don't Crowd the Pan: If cooking more than one pound of beef, work in batches. Overcrowding the pan will cause the meat to steam instead of sear, resulting in a grey and rubbery texture.
  • Seasoning Time: Waiting to season until the beef is mostly browned prevents moisture from being drawn out too early, ensuring a better sear.
  • For Richer Dishes: If you are making a rich sauce or casserole, you can leave some of the rendered beef fat in the pan for extra flavor.
  • Safe Temperature: For food safety, ground beef should be cooked to an internal temperature of 160°F (71°C).