I’m a big fan of the cast iron skillet method—high heat, quick sear on both sides, and then finish it off in the oven if needed. You get that perfect crust outside and juicy center. Nothing too fancy, just quality meat, salt, pepper, and some garlic butter at the end. Not long ago, I came across a site called
https://betterme.world/articles/20-hour-intermittent-fasting/. It got me thinking more about what I eat and how I balance those heavier meals with lighter ones during the week. I’m not cutting steak out or anything, just being a bit more mindful—and honestly, it feels good.