Headtime, please don't take this personally (I may well have misunderstood your reply) but I would have thought that Environmental Health would soon close such restaurants down. Flash frying would possibly leave the inside lukewarm - a haven for breeding bacteria - and the warming through would only add to the problem. I cooked a thick (3-4cm) fillet steak last night. Heated a small amount of oil until it was smoking, 30 seconds each side to sear, and then turned heat down slightly for another two minutes each side (max). Transferred to a HOT plate and quickly browned finely sliced onions and mushrooms before addding wine. The steak was perfect, looked raw inside but actually piping hot. Only problems - hob splattered in oil, smoke alarm going off and wife opened all windows to get rid of smoke!