À point
À point ( French for “to the point”), also medium or pink , is a cooking level for meat.
A point is a roast piece of meat as soon as it is pink on the inside and brown on the outside. The meat juice that emerges is reddish brown, as the meat prepared in this way still has a “red” core, ie the myoglobin of the muscle cells has not yet completely coagulated.
The meat is cooked "to the point" over medium heat. The correct firmness can be seen with a pressure test , more details at cooking levels .