I recently ate at a restaurant that had you cook your own food. They had a heating plate in the middle of the table and they would set a small pot onto it and add in spices/vegetables to the water, after which you would receive a platter of raw meats (chicken, steak, shrimp, etc) to cook yourself.
The waiter mentioned that when you cook the meat you should leave it in for 1.5 - 2 minutes depending on what it was (shrimp for less time than the chicken/steak). If you leave the meat in for an extended period (say 15 to 25 minutes) would the meat over-cook in the boiling water? The small cuts of steak would cook to a 'medium' or 'medium-well' consistency for 2 minutes depending on the size of the cut.
This was the first time I have ever seen small cuts of meat (especially in that variety) cooked in a boiling water pot.