How to Brown Ground Beef

With my easy to follow step-by-step instructions you’ll get browned, flavorful, juicy, AND delicious beef every time.

5 from 1 vote

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Course: Kitchen Basics

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: pound

Author: Jennifer Stewart

Put a large size sauté pan or skillet on a burner over medium-high heat. If you are using extremely lean beef or a stainless steel pan that tends to stick, place a tablespoon or two of vegetable oil in the pan. Allow the pan to get hot.
When pan is searing hot, add the meat in a single layer in the pan (like a large burger patty). Sprinkle with a pinch of salt. Allow the beef to cook for a few minutes, untouched. You want to get a nice brown sear on the outside of the meat to seal in all those juices.
After about 5 minutes, use your spatula or wooden spoon to flip the beef to sear on the other side.
After the second side gets a nice brown color, use your spatula or wooden spoon to start to break up the ground beef. You don’t want to break it up too much or over work it.
Continue cooking until it is no longer pink.
Once fully cooked, drain excess fat. Use a draining utensil such as a slotted spoon, strainer, or even a small plate over the top of pan. Drain fat into a heat-proof container (never drain grease into the sink!).
If you can’t drain all that fat, that’s okay! A small amount of fat will help the beef retain it’s flavor and keep it moist and delicious!
Use immediately in your favorite ground beef recipe or place in an air-tight storage container for later.

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