What does “saignant” mean for a steak in French?

Saignant is how you order a rare steak in France, and the word literally means “bleeding.” It sits on a four-step ladder of doneness diners are expected to know: bleu (barely seared, almost raw), saignant (rare), à point (medium, “just right”), and bien cuit (well done). The blunt, bloody imagery is normal restaurant vocabulary, not gore — knowing it is the difference between getting the steak you wanted and one you did not.

Be careful with à point: it literally means “just right” and many learners assume it is medium-rare, but for most French diners it lands at medium. If you like a steak truly rare, saignant is your word; bleu is even rarer, seared outside and cool within. The ladder is a small but reliable tell of someone at ease with French food culture.