Originally Posted by
ll22949
I have always wondered how much control the flight attendants actually have over how well done a steak is. My last 3 United beef experiences were past well done, dry, and the texture was chewy. When the pilot tells the flight attendants that they will need to be seated as we will experience turbulence at take off, do they hold on turning on the ovens? And how much is the food actually cooked in the ovens vs reheated.
I have absolutely no idea how things are handled in 2025, but in the the ye olde Continental Airlines days, steaks were barely cooked, I want to say that they were seared and the airplane oven did the rest of the work.
A good CO crew knew how to manage the steaks to serve them at a medium to medium-well temp and if a customer asked they could even manage a medium to medium rare, but that was the exception and not the norm.
I had the signature steak out of IAH and it came medium which is almost overcooked for me, but compared to others here, it was perfect, so no complaints.