I just tried again, but with the rest of the meat I had, so it was probably too thin a slice, however, I experimented with the microwave to let it replace the oven part.
And it seems to work.
Point is you do not want the meat to turn grey or turn hot, right? So you need to be careful. Do not run the 600 or 850Watt level for several minutes. I used 450 Watts in two intervals of 20 seconds each, flipping sides between both phases. I would not go higher than 450 Watts, maybe even cut lower to 300 Watts. After that the meat looked like raw, still was as juicy as before, was red, but warm inside and outside, with around 35°C inside. No burnt spots on the surface, like you easily can get when thawing froozen chicken in the micro, for example.
It'S no revolution, but if you want to use an oven the way Mookie describes it, using the microwave
carefully and at
low radiation levels and for
short times only maybe makes it a bit more comfortable a work in your kitchen. In mine, it does. Remember, the micro should just warm it up to the temperature Mookie recommends - you do not want to cook the steak in it.
After the 40 seconds in the micro, let it rest for 1-2 minutes.
I then used the heated pan as usual, and had to jump to the smoke detectors three minutes later, since I had forgotten to switch them off.
The smoke in the kitchen can trigger them, since my appartement is small so the smoke can activate them even with all windows open.