Formula for 480g of Ground Beef

Ground beef absorbs seasonings much faster than whole cuts. Adjusting the salt to 1% (approximately 5 grams for this portion) guarantees a deep, savory flavor without crossing the line into overly salty.

“The secret to great ground beef is patience at the beginning: leaving it undisturbed for a couple of minutes in a very hot pan allows a golden crust to develop, multiplying flavor (Maillard reaction) before it starts simmering in its own juices.”

The Chef

Base Ingredients

• Ground beef: 480.0 g.
• Fine salt: 5.0 g.
• Unsalted butter: 5.0 g (for the finish).
• Oil: A splash to start the pan.

Precision Seasoning

• Garlic powder: 0.8 g.
• Paprika: 0.8 g.
• Black pepper: 0.6 g.
• Cumin: 0.3 g (Increase to 0.5 g for tacos or wraps).
• Turmeric (optional): 0.3 g (Omit if serving with rice or quinoa).
• Nutmeg: 0.05 g (A minimal pinch. Omit if serving with pasta).

Step-by-Step Preparation

1. Pre-Seasoning: Weigh all spices accurately. Mix them thoroughly into the raw beef before bringing it to the pan. Note: Do not add salt at this stage to avoid drawing out moisture prematurely.
2. Initial Searing: Heat a skillet with a splash of oil. Once hot, add the seasoned beef. Do not move it for 1 to 2 minutes. This is essential for a good sear.
3. Sauté and Evaporate: After the initial sear, break up the meat with a spatula and sauté continuously. Keep medium-high heat until all residual liquid has evaporated.
4. Salting: Just as the beef is browned and the pan is dry, sprinkle the 5.0 g of fine salt and mix well to distribute evenly.
5. Finishing Touch (Butter Emulsion): Turn off the heat completely. Add the 5.0 g of butter directly over the hot beef. Stir rapidly for 20 to 30 seconds so it melts, coats the protein, and gives a glossy, juicy restaurant-quality finish.
6. Serve: Remove from the pan immediately to stop the cooking and serve.