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You need to accelerate above the steak's terminal velocity before it hits the atmosphere so that the friction heats it up.
When in the atmosphere you have to start slowing it down to where it stops cooking and also to keep it from burning up.
Then you need to make sure it lands on your plate for you to eat.
Encapsulating the steak is probably the only option, that way we can control the heat and also have a way to stop it's acceleration with a parachute.
In short: how fast does it have to go to produce the heat necessary to cook it?
How long does it have to stay at this temperature to cook?
How do we stop it from burning up? That means slowing it down.
How do we catch it for consumption?