Well no kidding. Microwaves are wonderful things but they do have their limits. They make pretty good scrambled eggs, but a lousy souffle. And they do not make toast at all, no way no how.
And they do not make a good steak, huh? I’ve never tried it but I will take your word for it.
I ate cold meat quite often as a kid. The Sunday roast returned as salad on Monday. Or sandwiches with Branston pickle. Yum. Try it if you can.
Since there is an entire sub-industry dedicated to preparing, selling and serving cold meat, I’m prepared to guess it’s perfectly safe. The fact that commercially-prepared cold meat is a strange rubberized substance is irrelevant. Cold cooked meat is perfectly safe.
In case you’re wondering, the reason deli meats have this strange rubbery texture is simple. They contain significant quantities of water, held in place with polyphosphates. and probably other chemicals. The makers tell you it is to keep the meat “moist”. The reality is that “added water” (which I have seen as high as 34%) is fantastic for them as they can sell it for $5 a pound. Sadly it makes the meat nearly tasteless so they have to add lots of salt… Look at the sodium figures on a package of sliced turkey.
And enjoy your steak cold. Or mix things up with a pork chop. It’s all good. With no added water.