protein
Ground Beef
80/20 blend, about 1 lb
Quick Answer
Ground Beef: sauté (crumbled) on medium-high heat for 6–8 min. Internal temp: 160°F / 71°C.
🌡
Safe Internal Temp
160°F / 71°C
Cooking Methods
Medium-High6–8 min
Burner Guide: Medium-high is the sweet spot — hot enough that the meat sizzles immediately when it hits the pan. If it doesn't sizzle, the pan isn't ready and you'll steam the meat instead of browning it. If the fat starts smoking, drop to medium. Let each piece sit against the pan 30+ seconds before stirring — constant stirring prevents browning.
✎ Break into pieces as it cooks. Drain fat if needed.
Food Safety
Ground beef must reach 160°F internally — no exceptions, no medium-rare. Unlike a whole steak where bacteria only lives on the outer surface (killed by searing), grinding mixes surface bacteria throughout the meat. 160°F is the temp that kills all of it. Use a thermometer — color alone isn't reliable, as ground beef can look brown before it's safe or stay pink even after reaching 160°F.