At 03:23 PM 6/5/97 -0500, you wrote:
>        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.
>
>----------------------------------------------------------------------------
You might try putting it in the microwave on defrost cycle to get it to
room temperature, *then* singe it on high. Otherwise, it depends on the
thickness of the steak, how cold the meat is, how hot the pan is and
whether or not you put a lid on it.

Al