They do tend to start meat in the rare (perfect) state. Even on the salads that have cold steak slices, it is nicely seared on the outside and very red on the interior. In that case they wouldn't be able to change it, so it's good that they do it right to start.
Cheers.
I tend not to eat main courses when I fly. Usually the appertizer, salad, cheese and dessert is more than enough, but I have at times asked for the strak to be rare, even if it is not hot.