I don't know the whole algorithm, but I found the formula you'd need to derive it.

First, as you said, you would need a reference for the final internal temperature of the meat. McGee On Food And Cooking is a good source, I don't know of any online accessible ones, although they probably exist.

Second, you have to calculate the time needed to reach that temperature. The system of equations you need is (assuming a simple case - I am sure that adding oil to the pan, or breading the meat, or using a microwave will all change it a lot):

No, I don't know what these variables stand for. The book from which I scanned this uses it as an example why asking for such an algorithm is pointless. I guess you could look it up in the paper cited below the equations, if you are so inclined. I will stick with my thermometer.