Originally Posted by
gnaget
If you pre-grill a steak briefly at high temperature then you can get the right surface texture. Then you heat in an oven at the correct temp and duration then you get medium rare. And UA was able to do this about 10 years ago.
I even do this with chicken breasts at home (the objective being just at the limit of well done). Grill quickly at high heat and then finish it in the oven.
This is what they used to do for me not only for the beef, but also at a time when they served lamb chops. They had no issues cooking them both a little bit more if it was too rare.
Another note, no airline has an open grill - can you imagine (!!)? I would never...and have never...paid for GF since the merger. I'll take LH, EK, NH, BA or SQ in paid F.