Modernist Cuisine: Seared Frozen Rib Eye with Local Quail Hill Raw Beet Salad with Blue Cheese Crostini and Potato Onion Hash

This steak was amazing and so easy to prepare - thanks to the technique shown in this NY Times article which tested recipes in the cookbook "Modernist Cuisine: The Art and Science of Cooking" by Nathan Myhrvold. I opted to use the blow torch method to sear it - just cause.