>>5209751>Of course this is assumes all of the energy went into the steak, so the actual figure would be a bit higher.>the actual figure would be a bit higher>a bit higher>a bitLook at this faggot.
Allow me to throw out a few of the many concepts that would relate to this problem:
>Forced convection>Variation in atmospheric density and temperature with altitude>Stagnation conditions>Thermal conductivity of the meat itself (MIGHT be negligible, but probably won't be)>Actual average drag coefficient of the meat (remember, it will change depending on the meat's orientation), including wave drag (which will also vary once you go transonic)Even that will only get you a first approximation.