I was reading this little article about cooking a great steak: http://blog.khymos.org/2007/01/21/perfect-steak-with-diy-sous-vide-cooking/
It talks about how to wrap a steak in a plastic bag and submerge it in water that is the right temp to make the inside of the meat the right "doneness". Well, medium steak should be around 145 degrees and medium well steak should be around 155-160 degrees internally. I heard that and the first thing I thought of was "mash temp".
So, take a steak, wrap it tightly in a thick plastic bag (no air and no leaks) and just lay it on top of your grain bed when you start mashing. Or just submerge when you start doughing in, then pull it out at your last stir (45 minutes later should be enough time). Put it in a hot pan or on the grill and by the time you are sparging you could be eating a tasty steak. It only takes 5 minutes on the grill, even if really thick.
When else are you going to have 5 gallons of 150 degree water just laying around?
Restaurants cook this way all of the time, to boost delivery speed, it's one of the reason that restaurant steaks taste so good. (That and the salt). No overcooking the outside to get the inside cooked enough.