I'm married to a man who has an aversion to 'undercooked' meat. He wants all meat he eats to be burnt and blackened, then he feels comfortable eating it. Here's the trick I use when cooking for this man... and it works! In a fry pan with a small amount of oil, I add about a 1/2 teaspoon of sugar. I cook this till the sugar turns black. I then add any cut of meat and fry it at a proper temperature and for the length of time to cook the meat till it is (what any normal person considers) done. It will look burnt on the outside because of the sugar, but will be tender, flavorful and juicy inside. The small amount of sugar which blackens the outside doesn't affect the flavor of the meat. My hubby is happy thinking I seared all his meat to death.