I enjoy steaks and most other meats served medium-rare (pork served medium). Recently I've had a string of nice restaurants serve me meat entrees which were cold, or lukewarm at best (not high end steakhouses, but not Outback or Sizzler either). I hate eating cold food, but on each of these recent occasions when I've sent the food back, it was returned to me sizzling, but so well done as to be inedible. Of course, the ideal solution to a cold steak is to cook another one, but this is rarely done except at high end steakhouses where fortunately the problem rarely arises. What's the best thing to do when served a cold steak (or other meat)? It seems like sending it back is a no-winner!