"a point" comes back rare

[Bux]

From what I read above, one can get a rare steak in France by ordering it bleu, saignant or even à point. All that matters is that your idea of rare matches the taste of the person posting and that you're in the kind of restaurant in which that person is considering when replying. Perhaps a case can best be made that certain kinds of restaurants apply different standards and perhaps different standards to different cuts. It's also possible that certain kinds of restaurants, especially those with a great tourist trade have learned to cook meat more thoroughly when ordered by a tourist. It's my experience that more Americans like their beefsteak rather well done, although those who like it rare, like it very rare. And if Americans have extreme variations in tastes, I've found that's true for the British as well.

[Carlovski]

There seems to be a general concensus that meat is served a notch rarer in France than in the US, but I'd also say that the us does the same thing in comparison to the UK (Maybe not in comparison to High end UK places, but definitely in what are laughably called steakhouses).

I have a friend who on visiting the US had to basically say burn it to get it back how he would consider it to be 'Medium Well' (As you may guess, he is not really a foody type)