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RE: Steak Americain, A Challenge In The Palate
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.
Well for the ignorants like me, it was quite the experience.