"Sorry sir, we can't guarantee a well done steak"
Jul 11, 2017, 6:22 am
#16
Join Date: Sep 2001
Location: UK. BAEC AAdvantage
Programs: Mucci Des Oeufs Brouilles et des Canards
Posts: 3,671
One of my early Club World flights I asked if the beef would be cooked through as I'm not generally a fan of pink meat (having grown up with a bbq as my standard Sunday lunch!). She couldn't promise but offered to leave it in the ovens a bit longer and serve me last. It came out just right for me. And this was pre steam ovens (and when BA stilled served an amuse bouche in club!).
Jul 11, 2017, 7:01 am
#18
Join Date: Sep 2001
Location: UK. BAEC AAdvantage
Programs: Mucci Des Oeufs Brouilles et des Canards
Posts: 3,671
2000. LHR-SIN-SYD. My first ever BA flight too. I remember giving my menu selections. Something came out before my first course like a rice ball plate. I remember it because I was surprised it was something I hadn't ordered and the FA did mention it. It wasn't served on the next meal, nor the SIN-SYD leg. I don't recall the return fight.
My next BA flight on the same route was a few months later and they had introduced the flat beds. I seem to recall a slight change in the service and no amuse bouche - or it just seemed different because of the ying-yang of the new seats and having the CSD come up to all of us facing backwards to tell us what the brace position was as the safety video hadn't been updated (or they wouldn't let us use our screens maybe?). I do recall opting for some sectors on Qantas, particularly if I was leaving out of BNE, going to SIN rather than going down to SYD as I found the food on QF more exciting than BA at that time. I'd then board BA at SIN for the bed over the nigh flight and opt for cold chicken salad for supper and the full English for breakfast. Yes, with the company paying I chose my flights based on the food I could get!!
My next BA flight on the same route was a few months later and they had introduced the flat beds. I seem to recall a slight change in the service and no amuse bouche - or it just seemed different because of the ying-yang of the new seats and having the CSD come up to all of us facing backwards to tell us what the brace position was as the safety video hadn't been updated (or they wouldn't let us use our screens maybe?). I do recall opting for some sectors on Qantas, particularly if I was leaving out of BNE, going to SIN rather than going down to SYD as I found the food on QF more exciting than BA at that time. I'd then board BA at SIN for the bed over the nigh flight and opt for cold chicken salad for supper and the full English for breakfast. Yes, with the company paying I chose my flights based on the food I could get!!
Jul 11, 2017, 10:48 am
#22
A FlyerTalk Posting Legend
Join Date: Aug 2006
Location: Argentina
Posts: 40,211
You're not going to please everyone when serving steak to the masses in the air.
Luckily I'm not that bothered how it's cooked but the wife is. Whenever she orders steak on an aircraft I come out in a sweat as I know how fussy she is. Thankfully she hasn't had too 'bloody' a one on any airline.
Luckily I'm not that bothered how it's cooked but the wife is. Whenever she orders steak on an aircraft I come out in a sweat as I know how fussy she is. Thankfully she hasn't had too 'bloody' a one on any airline.
Jul 11, 2017, 10:58 am
#23
Join Date: Aug 2006
Location: In the sticks
Programs: VS FC Gold, BA EC Gold, Amex Centurion, EK Gold, ex-G-ATVK driver
Posts: 1,832
As a matter of interest, is the steak halal on ME flights? That's another way to achieve a grey carpet sample.
Edit: on second thoughts, maybe steak isn't even offered, perhaps some lamb carpet instead.
Edit: on second thoughts, maybe steak isn't even offered, perhaps some lamb carpet instead.
Last edited by Howard Long; Jul 11, 2017 at 11:04 am
Jul 11, 2017, 11:33 am
#24
Join Date: Aug 2014
Location: Leafy Lytham
Programs: BA Silver
Posts: 40
I was once told by a very pleasant and chatty crew member that although they offer passengers the traditional choice of "chicken or beef", between themselves they refer to it as "feather or leather"....
Jul 11, 2017, 12:23 pm
#25
Join Date: Oct 2003
Location: Traveling the World
Posts: 6,072
Was on a LHR-YYZ WT+ flight and selected the steak and potatoes option. Mrs Numb3rs who sat beside me got the same thing.
I started eating mine was was pleased with it. Cooked well done, as all my steaks have been in the air, and was not too dry. Mrs Numb3rs was not happy with hers at all, it was bloody red. Now I know someone would love the steak in that condition.
I notified the CSM of the issue and was told. "Sorry sir, we can't guarantee a well done steak". This was due to the sizes and shapes of the steak and that is why there would be different levels of how well the steak was cooked.
Not a complaint from my side per say but just curious if ppl on the forum here agrees with the CSM or do I have a valid arguement?
I started eating mine was was pleased with it. Cooked well done, as all my steaks have been in the air, and was not too dry. Mrs Numb3rs was not happy with hers at all, it was bloody red. Now I know someone would love the steak in that condition.
I notified the CSM of the issue and was told. "Sorry sir, we can't guarantee a well done steak". This was due to the sizes and shapes of the steak and that is why there would be different levels of how well the steak was cooked.
Not a complaint from my side per say but just curious if ppl on the forum here agrees with the CSM or do I have a valid arguement?
Yesterday I had a Kobe Burger cooked medium with Fontina Cheese and Mushrooms and man was it sooooooooo delicious. I wish airlines would serve Kobe beef albeit the American Waygu beef now that is even better than your Filet Mignon in my opinion. Once i was at a boutique steakhouse and my friend ordered me the Japanese imported Kobe steak($100+) and man was that the best damn meat I have ever had. I love lamb, bison, venison as well.
Jul 11, 2017, 1:54 pm
#27
Join Date: Aug 2008
Posts: 3,926
I had a rare steak on EY going out but the same request coming back resulted in a well done. Alas, the latter tasted better than the former.
Always well done on BA as is the fish which copes even worse than the cow when exposed to searing temperatures for hours.
Always well done on BA as is the fish which copes even worse than the cow when exposed to searing temperatures for hours.
Jul 11, 2017, 1:55 pm
#28
A FlyerTalk Posting Legend
Join Date: Aug 2006
Location: Argentina
Posts: 40,211
I cook bife de chorizo no less than medium to well done when we have guests as it's acceptable to everyone. Especially the women who tend to make a face when they see it rare. Here it's all about taste anyway....the more smoky and fatty the better.
The 'experts' would obviously disagree but if one should ever pipe up at one of my BBQ's they won't be invited again.
The 'experts' would obviously disagree but if one should ever pipe up at one of my BBQ's they won't be invited again.
