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Bifteck Grillé
Broiled Steals
Appears in
By Alma Lach
Published 1974
For our American taste French steaks always seem to be undercooked. In restaurants this can happen if you do not ask for what you want in terms the waiter understands.
In the broiling of steaks in French restaurants there are 5 categories of doneness.
Au bleu is practically raw, with only the outside heated. The meat is still “blue,” or raw, and often not even warm within.
Saignant is really blood red, rare, and the center is warm.
À point is rare with the blood coagulated. It is hot at the center.
Bien is what we would call medium.
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