I first became aware of this when Michael Symon and Clinton Kelly made them on The Chew. It was the coolest thing I'd ever seen these two do on the show, so I immediately told Jeff. He had seen the technique in the Modernist Cuisine and wanted to try it out, so we went to Home Depot and bought a blow torch.
On my birthday eve, he arranged some filets on a rack over a sheet pan, sprinkled them with some salt, then got to work on torching them. After a good bit of torching and having to open all the windows to get the smoke detector to stop screeching, he shoved them in the oven. They cooked at 225 degrees until the probe thermometer said they'd reached an internal temperature of 135(medium rare). He was feeling fancy, so he put the steaks on top of a bed of sautéed spinach and topped them with French fried onions. Best birthday meal to date!
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