Rest ground beef at room temperature for 15 minutes before cooking — this promotes even browning and reduces moisture release. Use a 10- to 12-inch cast iron or stainless steel skillet for the best sear. Skip nonstick if you can. Have a wooden spoon or spatula handy to break up the meat.

Heat 1 tsp oil in a skillet over medium-high until shimmering. Add beef and break into a few large pieces. Let sit undisturbed for 5 minutes to sear. Season with salt and spices, then break into crumbles, stirring every minute or so. Cook 3–7 more minutes until moisture evaporates and no pink remains. Total time: 8–12 minutes. Don't overcrowd the pan or the beef will steam and turn gray instead of browning.

Ground beef is done at 71°C internal temp — use a meat thermometer, don't rely on color or juice clarity alone. Remove from heat at 71°C immediately; carryover cooking will nudge the temp slightly higher. Use browned beef right away in tacos, chili, or casseroles. Add spices after cooking for better seasoning control in sauced dishes.