If you’re ordering a steak in the U.S., you likely have certain expectations for how it will be cooked. Whether you prefer rare, medium, or well-done, most chefs follow a pretty consistent internal temperature scale. But in France, those same terms can mean something entirely different — and for American travelers, that can lead to some surprises at the dinner table. According to travel guru Rick Steves, you should round up temperature-wise when ordering steak in France. “By American standards, the French undercook meats: rare or saignant is close to raw; medium or à point is rare; and well-done or bien cuit is medium,” Steves says in his article “Eating in France.”
So if you head into a Parisian brasserie and ask for your steak medium, aka “à point,” don’t be surprised if it still moos a little. The French generally prefer their beef less cooked, believing it preserves the flavor, texture, and quality of the meat. And honestly, they kind of have a point (pun very intended). For classic steak frites, many restaurants will use tougher cuts of meat, such as hanger or flank steak, so overcooking these can result in an undesirable, chewy piece of meat. If you get a hankering for a hunk of Parisian steak, there are some essential words and phrases to know before your trip to France. The key, as Steves points out, is to remember that French culinary terms don’t translate one-to-one with American ones.
How to order a steak in France
