I have no real idea how to cook meat.  What I want is simple
instructions on how to cook 4, 8, or 12 oz steaks of beef in a frying
pan.  I know that I cook them on high heat until they're done on the
outside, but after that's done I just need to know how long and on what
temp I cook to get the meat to room temperature or higher.  I don't mind
raw in the inside, but I can't help finding cold meat slightly
unapitizing.  Now, I either choke it down cold, or ruin it by nuking it
for just a minute.

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Karl Alexis McKinnon|I live as the beasts in the fields, rejoicing in the
SP2                 |fleshly life. I favor the edible and curse the inedible.
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