Steak-Frites in Paris: A Bistro Classic Explained
How to order steak-frites like a local — doneness terms, classic sauces, and what to expect to pay at a Paris bistro.
Steak-Frites: The Bistro Standard
Steak-frites — a grilled steak served simply with a pile of thin, crisp fries — is one of the most consistently ordered dishes at Parisian bistros, precisely because it's straightforward and reliably good almost everywhere. It's less a specific recipe than a format: a well-cooked cut of beef, a proper sauce, and fries that are actually made fresh rather than reheated from frozen.
How to Order the Steak
| French Term | Doneness | Notes |
|---|---|---|
| Bleu | Very rare | Barely warmed through, cool red center |
| Saignant | Rare | The most common default order in France |
| À point | Medium | Pink center, firmer than saignant |
| Bien cuit | Well done | Uncommon order, sometimes discouraged by traditional bistros |
The Sauce
Steak-frites is typically served with one of a few classic sauces: sauce au poivre (peppercorn cream sauce), béarnaise (a butter-and-herb emulsion), or simply a pat of herb butter melting over the top. Some bistros let you choose; others have a house version they're known for.
If you don't specify doneness, most Parisian bistros will default to saignant (rare) — say à point clearly if you prefer medium.
