I’ve had many good airline meal over the years, but few good steaks. One reason is because I like my steak cooked medium rare. The other reason is because reheating a steak at 40,000 feet is no easy task. For this week’s Meal of the Week, I recall the best airline steak I’ve ever had.
In my very first Meal of the Week I wrote about an exquisite steak I had in SWISS First Class. That steak rated #1 for six years. But finally, in late 2014, I had one that was ever so slightly better. My mouth still waters at the SWISS First Class steak, but I must admit I enjoyed my Wagyu beef on Asaina Flight 204 in First Class from Seoul to Los Angeles just a little bit more.
The meal started with caviar and garnishes–
Next up came a delicious lobster course–
Then tomato soup, in a clear broth with a pealed tomato in the center. Different than the usual creamy tomato soup but absolutely tasty–
That was followed by a green salad–
And a sorbet palate cleanser (not pictured).
Finally, the main course arrived. When the FA set it down, a look of disappointment spread over my face. I mean, look at it–
It looks like a banquet dinner.
But it sure did not taste like one.
The steak was succulent, full of flavor, and cooked perfectly medium rare (on the rarer side). I had made a special request that the meat be cooked medium rare and the FA sheepishly said she would do her best. She certainly did.
Good steak requires no butter or sauce — it should be cooked with just a touch of salt and pepper. There was some sort of brown peppercorn sauce on the side that I quickly scraped away. Totally unnecessary.
The meal was not over: next up was fruit and cheese.
Last came a wonderful dessert with cappuccino:
Some are unwilling to order steaks on an airplane. I am. While I am usually disappointed, the few occasions where the steak comes out well (well, not well, but medium rare…) makes it all worthwhile!
Have you ever had an amazing steak on airplane?