I would have to take issue with the word "fine" there

Actually though I did have a perfectly reasonable steak on BA back from YVR a couple of weeks ago, it was medium rather than medium rare but wasn't the usual dry inedible meat I normally expect from BA.

Isn't the "secret" to cooking steak on a plane reasonably simple though? If you start with a thick and larger cut of beef then it takes longer to dry out as it is warmed up and offers the passenger more choice in how he/she would like it cooked? If the piece of steak you start with is small and thin then it will be overcooked by the time it is warmed in a galley oven.

I had this particular revelation when spectacularly failing to render a Waitrose Beef Wellington edible despite seriously reducing the cooking time from those recommended, but by the time the pastry was cooked the beef was ruined.