Tried a reverse sear on a 2-inch ribeye, ended up with a torch and a fire alarm at 2 AM

So I finally caved and tried the reverse sear method people keep raving about. I got a thick 2-inch ribeye from the butcher in Portland last weekend. Followed every step, low oven at 250 until it hit 125 inside. Then I pulled it out to sear in a cast iron. My apartment kitchen has zero ventilation, so the smoke detector went off instantly. I panicked, grabbed a kitchen torch I had for creme brulee, and finished the sear outside on the balcony in 35 degree weather. The steak came out medium rare with a crust that honestly beat any grill I've used. But now I'm wondering if the torch method is cheating or if it counts as a legit technique. Anyone else done something desperate like this and ended up liking it more than the real deal?

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