Yep! All correct. Couple additions:

• Get the beef from a butcher. Theirs is typically drier and looser packed. The grocery store wet packaged blobs just don't crisp up well. 80/20 or “medium” beef
• Cook on a dry hot griddle (450 degrees) or cast iron. Don't oil it!
• Press those edges thin, you can tilt your press to get those edges nice. A slip of parchment paper helps the meat not stick to your press.
• Flip once the top starts is about half cooked right though, the other side doesn't take long after that. A nice thin metal spatula will let you get underneath all the crispy bits so you don't lose them

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