cast-iron ChartsDATASHEET // CT-CI-046
cast-ironSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Ground Beef Browning (Skillet, for Tacos/Chili/Bolognese) in the cast iron
Specification: 1 lb 80/20 or 85/15 ground beef, pressed into a single flat patty in hot skillet, broken up after crust forms
Target Temp
425°F (218°C)
Stovetop Sear
Total Time
6–8 mins
Total Cook Window
Flip Mark
4m
Turnover Point
Internal Safe Temp
160°F (71°C) internal
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Heat cast iron skillet over 425°F (218°C) until lightly smoking. Prepare ground beef browning (skillet, for tacos/chili/bolognese) (1 lb 80/20 or 85/15 ground beef, pressed into a single flat patty in hot skillet, broken up after crust forms).
2
Cook & Flip
Cook for 6–8 mins. Flip at the 4-minute mark for even browning.
3
Check & Rest
Rich brown caramelization on underside, no raw pink remaining, sizzling clear fat. Confirm internal temperature reaches 160°F (71°C) internal. Rest for 1 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 160°F Safe Internal Temperature for Ground Beef; America's Test Kitchen Ground Meat Science.
Pro Tip: Let the meat sear as one flat disc for 3–4 minutes before breaking it up; this creates real caramelized fond instead of gray steamed crumbles.
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