How do you order a medium steak in French?

What is medium steak in French?

Moyen – (Pronounced moyen). TO BEGIN: DO NOT USE THE WORD MOYEN WHEN ORDERING A STEAK IN FRANCE. Moyen does mean average or the middle; however, in the French kitchen, the word Moyen has nothing to do with steaks. Moyen is the French for average and middle, and so in some instances, it can mean medium.

How do you order a steak in France?

Ordering a steak in a restaurant in France

  1. Bleu – Done on a very hot grill for one minute on each side.
  2. Saignant – Meaning bloody. …
  3. À point – rare to medium rare. …
  4. Bien cuit – ‘well cooked’. …
  5. Très bien cuit – should get you a steak that is totally cooked through!

How do you order a medium rare steak in France?

À point – Medium-rare. Note that this is still rare by most British or American standards. This implies that a steak is cooked a little longer than a saignant one.

What is medium-rare in France?


Term (French) Description USDA recommended
Medium rare (à point) warm red center; firmer
Medium (demi-anglais) pink and firm 145 °F and rest for at least 3 minutes
Medium well (cuit) small amount of pink in the center
Well done (bien cuit) gray-brown throughout; firm 160 °F for ground beef
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What are the doneness of steak?

Steak Doneness Guide

  • Rare – 120F. The steak has cool-to-warm red center, and soft, tender texture. …
  • Medium Rare -130F. Steak will have warm red center – perfect steak texture with a nice brown crust. …
  • Medium – 140F. The steak will have a hot pink center and slightly firmer texture. …
  • Medium Well -150F. …
  • Well Done – 160+F.

What do the French call ribeye steak?

Entrecôte – ribeye. Tournedos/ filet mignon – tenderloin steak usually cut almost as high as it is wide.

What is braising steak called in France?

In France, it is called Bavette and Arrachera in Spain.

What is sirloin called in France?

Faux Filet

Turns out, it is the French name for sirloin steak also called “aloyau” in French. A sirloin steak is cut from the back of the cow just after the short loin and before the round but you have top sirloin and bottom sirloin.