Originally Posted by
braslvr
I agree, but a ribeye is much too far in the opposite direction. A fillet seems to work pretty well on airplanes - more forgiving, but I never ever order one in any restaurant or buy one at the store. Actually I almost never order steak in a restaurant because it's so much easier to make a far better one at home, but if I do, it will be a NY strip or sirloin.
I enjoy a NY strip at home every now and again. As far as airplane food goes, I think filet is about the last thing that should be served. The beef is already too lean; cooking it and then reheating it just turns it into bland sawdust. No thanks. Braised beef is about the only thing that should be reheated and served - give me some short ribs, any day.