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Try the Cold Sear for your next steak or protein! Start in a cold pan, slowly ramp up the heat, then finish with a hard sear. This method prevents a dry, chewy exterior and ensures even cooking by letting the protein seize up gradually. Not the ultimate cooking hack,... show more

Chef Andrew Gruel

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37,618 Aufrufe • vor 10 Monaten •via X (Twitter)

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🥩🔥 Want to know the easiest way to not mess up a filet mignon? Sous vide. It takes the guesswork out of cooking and helps you nail that perfect edge-to-edge doneness every time. Whether you're cooking for date night, a special occasion, or just treating yourself, this method makes a premium steak a whole lot less intimidating. Who's cooking filet mignon this summer?

🥩🔥 Want to know the easiest way to not mess up a filet mignon? Sous vide. It takes the guesswork out of cooking and helps you nail that perfect edge-to-edge doneness every time. Whether you're cooking for date night, a special occasion, or just treating yourself, this method makes a premium steak a whole lot less intimidating. Who's cooking filet mignon this summer?

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Steak Cookery 101. This video is for those who want to cook a perfect restaurant-quality steak with minimal cooking skills. If you have never cooked a steak or want to elevate your cooking game, this is the perfect recipe.

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This is why your ground beef always turns out grey and bland. Most people throw it in the pan and immediately start breaking it up, which causes all the juices to leak out and the meat to boil instead of sear. This guy shows the simple fix — let it brown like a steak (on both sides) first before breaking it up. The difference in color and flavor is huge. Would you try cooking your ground beef this way from now on? I know I am!

This is why your ground beef always turns out grey and bland. Most people throw it in the pan and immediately start breaking it up, which causes all the juices to leak out and the meat to boil instead of sear. This guy shows the simple fix — let it brown like a steak (on both sides) first before breaking it up. The difference in color and flavor is huge. Would you try cooking your ground beef this way from now on? I know I am!

End3of6Days9 (Helen) 🇺🇸

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Peter Luger's steakhouse, a Brooklyn institution since 1887, is legendary for its dry-aged USDA Prime beef, particularly the porterhouse steak served family-style. Their cooking method involves high-heat broiling to create a charred, caramelized crust while keeping the interior juicy and flavorful, with minimal seasoning—just salt and clarified butter. Steaks are dry-aged in-house for weeks, enhancing tenderness and umami. At home, approximate this by salting a thick cut, broiling at 500°F+ for 4-5 minutes per side, slicing, brushing with clarified butter, and finishing under the broiler to your preferred doneness (medium-rare is classic). Serve sizzling hot with sides like German fried potatoes or creamed spinach. Have you tried cooking a steak this way before? How do you like to cook your steak?

Peter Luger's steakhouse, a Brooklyn institution since 1887, is legendary for its dry-aged USDA Prime beef, particularly the porterhouse steak served family-style. Their cooking method involves high-heat broiling to create a charred, caramelized crust while keeping the interior juicy and flavorful, with minimal seasoning—just salt and clarified butter. Steaks are dry-aged in-house for weeks, enhancing tenderness and umami. At home, approximate this by salting a thick cut, broiling at 500°F+ for 4-5 minutes per side, slicing, brushing with clarified butter, and finishing under the broiler to your preferred doneness (medium-rare is classic). Serve sizzling hot with sides like German fried potatoes or creamed spinach. Have you tried cooking a steak this way before? How do you like to cook your steak?

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👇🏼Protein Rice Krispies Recipe 👇🏼 Ingredients • 3 tbsps butter • 6 cups marshmallows • 1 cup protein powder or 2 rounded scoops- I used Ghost Chips ahoy powder • 6 cups Rice Krispies Directions •in a big pot melt butter over medium heat until fully melted •add in marshmallows and stir until there are no clumps •remove pot from heat, and stir in protein powder •once all mixed, add in your rice krispies •spray pan with cooking spray and pres your mixture into the pan •let sit for an hour (i didn’t) ENJOY 😉

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Reed Low always was good at serving up knuckle sandwiches but did you know he could make a mean steak too? Watch his tried and true reverse-sear method in the newest episode of Dishin' it up with Joey V., presented by schnuckmarkets 👊

Reed Low always was good at serving up knuckle sandwiches but did you know he could make a mean steak too? Watch his tried and true reverse-sear method in the newest episode of Dishin' it up with Joey V., presented by schnuckmarkets 👊

St. Louis Blues

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You thought the Buffalo Chicken Alfredo was good? Get ready for its sophisticated, high-end cousin: Lemon Garlic Salmon Pasta. How to Make It Season the Salmon: Brush fresh salmon fillets with oil and a heavy layer of your favorite seafood rub (think paprika, garlic powder, salt, and pepper). Sear to Perfection: Pan-sear in butter and oil until the skin is crispy and the fish is flakey. The Sauce: In the same pan, sauté shallots and garlic in butter. Deglaze with lemon juice, then pour in heavy cream. The Finish: Add red pepper flakes, more seasoning, and a mountain of parmesan. Toss in al dente fettuccine and finish with a squeeze of lemon and fresh parsley. The Taste This dish is the perfect balance of zesty and rich. The lemon cuts through the creamy sauce, while the garlic provides a savory depth that complements the smoky, seared salmon. It’s light enough for summer but indulgent enough for a cozy night in. Best Pairings Drinks: A chilled glass of Chardonnay or a Sauvignon Blanc—the acidity in the wine makes the lemon flavors pop. Sides: Roasted Asparagus or Blistered Tomatoes to add some color and a bit of earthiness to the plate. Which one are you choosing: Buffalo Chicken or Lemon Garlic Salmon?

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The_Hemp_Hottie🌿🔥

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Start your day with a cold shower, even during winter. ❄️ I know it’s going to be cold in the morning and that those first few seconds in the cold water are going to be unpleasant because my ego tells me so. But my inner voice tells me to bloody get into that cold water because it is calling me to embrace every bit of my being. The control you will gain won’t be limited to your body’s response to the cold. It can be applied to stress in any form, be it heat, emotion, work, frustration with the traffic, relationships, whatever. Because the cold is merciless but righteous, we can learn from it. Need a little motivation in the cold? Try the Guided Cold Shower or the other handy tools in the Wim Hof app: #wimhofmethod #coldshower #breathe #energyboost #stressresilience

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David Eby

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I just watched a cooking video where a woman was frying link sausages in a pan filled with oil. Instead of draining the grease or lowering the heat… she started opening tampons and dropping them into the pan to soak up the excess oil. And honestly, you could tell she thought she had discovered a genius little kitchen hack. No splatter. No strainer. Just “absorb and move on.” I understand wanting to cut down on grease and keep things simple… but there has to be a line somewhere before we turn breakfast into a hygiene aisle experiment. At what point do we admit not every “life hack” needs to be tried and is this the wildest cooking shortcut you’ve ever seen?

I just watched a cooking video where a woman was frying link sausages in a pan filled with oil. Instead of draining the grease or lowering the heat… she started opening tampons and dropping them into the pan to soak up the excess oil. And honestly, you could tell she thought she had discovered a genius little kitchen hack. No splatter. No strainer. Just “absorb and move on.” I understand wanting to cut down on grease and keep things simple… but there has to be a line somewhere before we turn breakfast into a hygiene aisle experiment. At what point do we admit not every “life hack” needs to be tried and is this the wildest cooking shortcut you’ve ever seen?

fOx

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The Dan LeBatard show remixes “it wasnt me” with “but not the Heat” for Jimmy Butler: Could get his joy back in Denver, but not the Heat Could sell his coffee as a Clipper, but not the Heat Maybe a Buck or a Blazer, but not the Heat Says he’ll play anywhere, but not the Heat (Via The Dan Le Batard Show) 😭

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Heat Central

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Heat Central

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Joe Rogan talked about marinating steak in buttermilk for a full week. Guga Foods did it. One steak for 24 hours. Another for seven days. The longer one broke down so much the meat almost turned soft. Rogan called it sensational. He also described his own method. Traeger or an offset grill with hardwood. Bring it up slow to about 250 degrees, cook until the internal hits around 120, then sear hard on cast iron or an infrared grill. The idea is simple. Give the acid time to work and the texture changes completely. Just my opinion, the reverse sear he uses already produces excellent results. The buttermilk route feels like an interesting extra step worth trying. The best cooks keep experimenting long after most people decide they already know how steak should taste.

Joe Rogan talked about marinating steak in buttermilk for a full week. Guga Foods did it. One steak for 24 hours. Another for seven days. The longer one broke down so much the meat almost turned soft. Rogan called it sensational. He also described his own method. Traeger or an offset grill with hardwood. Bring it up slow to about 250 degrees, cook until the internal hits around 120, then sear hard on cast iron or an infrared grill. The idea is simple. Give the acid time to work and the texture changes completely. Just my opinion, the reverse sear he uses already produces excellent results. The buttermilk route feels like an interesting extra step worth trying. The best cooks keep experimenting long after most people decide they already know how steak should taste.

Camus

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Dr. Barbara O'Neill reveals 3 surprising "shocks" that stimulate new brain cell growth in the hippocampus: 1. Fasting — Try breakfast like a king, lunch like a queen, then an 18-hour fast until the next morning. 2. Cold exposure — Finish every hot shower with a quick cold blast (short but shocking). 3. High-intensity interval training (HIIT) — Sprint uphill for 30 seconds like you're running for your life, rest, repeat. Short science nugget: These stressors trigger the release of BDNF (brain-derived neurotrophic factor), a key protein that promotes neurogenesis (new neuron growth) in the hippocampus, supporting memory, learning, and cognitive resilience (supported by studies in Nature Reviews Neuroscience and Journal of Physiology). Your brain literally grows stronger when you shock it the right way. Which of these are you willing to try first — fasting, cold showers, or HIIT sprints?

Dr. Barbara O'Neill reveals 3 surprising "shocks" that stimulate new brain cell growth in the hippocampus: 1. Fasting — Try breakfast like a king, lunch like a queen, then an 18-hour fast until the next morning. 2. Cold exposure — Finish every hot shower with a quick cold blast (short but shocking). 3. High-intensity interval training (HIIT) — Sprint uphill for 30 seconds like you're running for your life, rest, repeat. Short science nugget: These stressors trigger the release of BDNF (brain-derived neurotrophic factor), a key protein that promotes neurogenesis (new neuron growth) in the hippocampus, supporting memory, learning, and cognitive resilience (supported by studies in Nature Reviews Neuroscience and Journal of Physiology). Your brain literally grows stronger when you shock it the right way. Which of these are you willing to try first — fasting, cold showers, or HIIT sprints?

Camus

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Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Got a little hungry and decided a proper san’gwich was necessary. Hit up sprout & co., grabbed the ingredients that spoke to me, and let instinct take over from there. This was the final result 🤌🏼 Spinach & Sausage San’gwich #Recipe Ingredients ∙ 1 package of sweet sausages ∙ 1 container of baby spinach or broccoli rabe ∙ 9 cloves garlic finely chopped ∙ Olive oil ∙ Salt to taste ∙ Red pepper to taste ∙ 6 rolls of your choice ∙ Provolone cheese Method Add oil to hot pan and add sausages to heat them up. Put them in the oven at 350 degrees. Brown on both sides. While the sausages are in the oven, finely chop your garlic. Once sausages are brown on both sides, finish cooking them on the stove for a couple minutes, if necessary. Remove sausages from the pan and add some more oil to that pan over medium heat. Add your garlic, salt and red pepper. Let that cook for a minute or so and then add your spinach. Cook spinach all the way down until it’s perfectly wilted. Slice your sausages. Add plenty of spinach to the bread. Top with the sausage and provolone and enjoy!!

Scott Conant

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