I can attest to this one. This is why I hardly select the steak option on board, because it's nearly always a miss when it comes to how it gets done.
My last flight with EK F I ordered the steak (a tenderloin I believe). The FA even asked me how I would like it, and I asked for medium rare. I would have been content with medium. It came out well done. OK, no biggie, so long as it is tender and tasty. It was neither.
[ATTACH=full]352714[/ATTACH]
Now I get it - it seems a bit silly to offer something on the menu when one struggles to serve it correctly. That said, of course not everyone wants a medium rare steak, and I feel for the FAs who might have very specific instructions to get this cook right and still may not hit the mark due to all sorts of variations between kitchen and galley. Not to mention that at least someone cooking a steak on the ground can monitor and test it as it cooks: that's impossible in the air unless the galley has a skillet or pan. And in the end, someone is going to have to take a punt on the steak.......
MH used to have a mixed grill breakfast which was served in F and/or J. It was filling and quite tasty, but the steak was often a tough and/or chewy coupon (the lamb chop was not entirely far behind it).
The last time I had steak on BA CW - chosen mainly because by the time I was served, there was only the steak or the salad main left - it was pretty ordinary. It wasn't tough, but lacked flavour, which is ironic given that it was swimming in sauce and juices.
I once tried the steak fillet on QF J on the way to DFW. Tasteless and tough. I sent it back and got the Jiangxi fish instead - much better.
I guess all in all, several steaks on board come out like banquet steaks. You don't expect a lot from the latter really, but if you take a chance and get a good one, enjoy it.
