I believe it depends on the marinade.

I loved one of the first comments in that post (deleted, sadly): What cut of meat are we talking about? I think it's a relevant point, and shows the willingness of AskMeta answerers to really dig in and think through any subject.

I believe that it would be a frozen chunk of meat until it hit the Earth's atmosphere, and then it will heat up, fast, and burn to an evaporative crisp before it hits the Earth's surface.

If you started out with a 12 oz Porterhouse steak, you would need to wait for it, or intercept it, at 45,655 feet above sea level in order to have it medium rare.

OK someone prove me wrong.

bunnies

Um... I calculate the SI density of your meat at 2.7; but the literature suggests the average is closer to 1.1. (Which is why most meat can swim, I suppose) What kind of spacetime-bending creature are you cooking here?

For the sake of calculation, shall we assume a sphere of meat, with a smooth surface, and temperature at the center of the meat sphere determining the done-ness?

Also, whose definition of "well done" are we using? Because the USDA guidelines are 5-10 degrees F to the scorched side of ideal, IMO.

Lastly, Any good cook will tell you that you need to let your meat "rest" for 10-20 minutes after it comes out of the oven in order to let the temperature equalize throughout, and to improve the distribution of juices. Are we planning to rest our meateor? From what height?

Taking all that into account, I've worked through the numbers, and I get: Bupkis! But I have a thermal shield tile made for the Soviet Buran spaceshuttle that I would donate to the cause, should anyone want to do empirical experiments.

Phew, science is hard! I'm hungry, let's get a taco.

The easier and more practical application of this problem would be to determine how large the meateor would need to be such that, with parachutes, you could get it landing on the surface of the earth and yielding some decent amount of eatableness.

Prior Art.