Juicy Pub-Style Burgers

Method

1. Freeze the steak in one layer on a tray until very firm at the edges but still pliable, about 35 minutes.
2. Grind it in a food processor in four batches, about 35 pulses each, to roughly ⅛ in pieces. Spread it out and pick out any gristle.
3. Heat the oven to 300°F. Drizzle the butter over the meat, add 1 tsp pepper and toss gently with a fork. Shape four loose patties ¾ in thick and 4½ in wide.
4. Season both sides. Sear in the oil in a smoking-hot skillet, 2 minutes a side without moving them.
5. Finish on a tray in the oven to 125°F for medium-rare or 130°F for medium, 3–6 minutes. Rest 5 minutes and serve on the buns.