These days I sous vide them and finish them with a torch.
Sous vide and then into a hot Lodge cast iron pan for me.
Sous Vide with temp about 5 degrees under desired for about 90 - 120 minutes, then sear on my gas grill at 500 degrees plus for about 1-1.5 min / side. Perfect every time !
That’s pretty much the same technique, isn’t it? Low temp to get internal meat to desired doneness and then sear (pan or torch).
What temp do you like to sous vide at? An oven that only goes down to 200 F is too hot.
I pop them in my home fusion reactor for 2.7 microseconds.
Yup. This is how I do it. Sometimes I use cast iron or the broiler for the sear, but sous vide is the way to go.
6 or 7 hours at 129 degrees.
Just a torch, not a laser?
Actually, I researched laser steak searing a while back, and the consensus was that the laser was too focused, and you got an unseared steak, with a few microns of carbon on the outside, where the laser burned the meat, rather than creating a Maillard Reaction.
But that sounds like an engineering issue, and I look forward to the day when you can order a steak, have it pulled from the sous vide of your choice as to doneness, laser seared, and delivered to your table, all in 90 seconds.