Browned Ground Beef

• 907 g2 lb ground beef (80 or 80%)
• 15 ml1 tbsp cooking oil
• 6 g1 tsp salt
• 5 ml1 tsp black pepper
• 5 g1 tsp garlic powder
• 5 ml1 tsp MSG

Instructions

1. 1 Heat a high-quality stainless steel pan over high heat until very hot but just below the smoke point of your oil (medium high). Add olive oil to coat the pan - you'll know it's ready when the oil starts beading and you see slight wisps of smoke.
2. 2 Add ground beef to the center of the hot pan and break it into large chunks and flatten as much as you can with maximum surface area touching the pan. Do not salt at this stage as it will draw out moisture. Cover and let sit without moving to allow proper browning.
3. 3 Monitor the beef as moisture comes to the surface and browning occurs on the bottom. Once you see good browning and crust formation, break the meat into smaller, more manageable pieces while keeping the browned bits intact. Continue cooking until no pink remains.
4. 4 Once fully cooked with good browning and no pink color, reduce heat and season with salt, black pepper, garlic powder, and MSG. The beef should have crispy browned exterior while remaining moist inside.