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RE: Steak Americain, A Challenge In The Palate

in #europe6 years ago

in Belgium 'Steak americain' is not a specialty. It is always raw and is usually placed between a sandwich such as ham and cheese. I do not like this either (I am from Belgium). Order a fillet pure. This is very tender fried meat. 'Bleu' is fried and raw inside. 'Saignant' or medium rare is still rosé inside. 'Bien cuit' is Well done.

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Well for the ignorants like me, it was quite the experience.