Not a very effective one, though:
To break the sound barrier, you’ll need to drop the steak from about 50 kilometers. But this isn’t enough to cook it.
We need to go higher.
If dropped from 70 kilometers, the steak will go fast enough to be briefly blasted by 350°F air. Unfortunately, this blast of thin, wispy air barely lasts a minute—and anyone with some basic kitchen experience can tell you that a steak placed in the oven at 350 for 60 seconds isn’t going to be cooked.
From 100 kilometers—the formally defined edge of space—the picture’s not much better. The steak spends a minute and a half over Mach 2, and the outer surface will likely be singed, but the heat is too quickly replaced by the icy stratospheric blast for it to actually be cooked.
I think I’ll stick to my IR grill. Though it might be fun to apply for a NASA grant as a suborbital research payload.