hi culinary montreal-- i have a query--i'm wondering if anyone can offer tips & tricks to get that platonically perfect "blue" steak? that is, a steak that is crusted and caramelized outside, as well as blue-rare inside. this is for home prep, so no grills unfortunately. what i do now: pre-heat a cast-iron frying pan in a 400-degree oven, pre-heat a burner to high, dip the steak in kosher salt and coarse pepper, and try to only turn 1-2 times. any suggestions? thanks in advance! gus