Ingredients:

  • 1 lb Premium Wagyu Ground Beef
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 tsp Onion Powder
  • 4 cloves Garlic, thinly sliced
  • 1 tbsp Fresh Parsley, finely chopped
  • 1 tsp Light Soy Sauce

Instructions:

  1. Remove the Wagyu from the refrigerator 10 minutes before cooking. Note: Tempering the meat ensures the fat renders evenly.
  2. Season thoroughly. Mix 1 tsp Fine Sea Salt, 1/2 tsp Freshly Cracked Black Pepper, and 1/2 tsp Onion Powder in a small bowl, then fold it gently into the beef.
  3. Preheat the skillet. Set your cast iron over medium high heat for 3 full minutes until a drop of water dances and evaporates instantly.
  4. Initial sear. Place the beef in the pan as one large flat disc. Cook 3 minutes without moving it until a deep brown crust forms.
  5. The big flip. Flip the entire beef cake over. Note: This develops flavor on both sides before breaking it up.
  6. Break it up. Use your spatula to crumble the meat into large, bite-sized chunks. Sauté 2-3 minutes until the pink centers mostly disappear.
  7. Add the garlic. Toss in the 4 cloves of thinly sliced garlic. Cook 1 minute until the garlic edges turn golden and smell fragrant.
  8. The Umami finish. Drizzle in 1 tsp Light Soy Sauce and stir rapidly for 30 seconds.
  9. Garnish and rest. Turn off the heat and stir in 1 tbsp Fresh Parsley. Rest 2 minutes to let the juices redistribute.
  10. Drain if needed. If the pan has excess fat, spoon the beef onto a plate, leaving the liquid gold behind for roasting potatoes later.