Das Fleisch auf Zimmertemperatur kommen lassen. Den Durchmesser des Fleisches messen und in der Tabelle weiter unten die Zeiten für das gewünschte Ergebnis nachsehen und merken. Angenommen, das Fleisch ist 4cm dick und soll medium werden -> 3.43 Minuten.
Öl in ene Pfanne geben und bei höchster Stufe aufheizen. Das Fleisch von jeder Seite 1 Minute anbraten.
Die Hitze auf ein Drittel reduzieren – das Fleisch nicht wenden, sondern nun 3.43 Minuten braten, wenden und weitere 3.43 Minuten braten.
Salzen und pfeffern.
Das Fleisch in Alu-Folie wickeln 4.40 Minuten ruhen lassen (siehe Tabelle – Ruhezeit).
| Durchmesser in mm | roh | blutig | englisch | medium | halbrosa | durch | Ruhezeit | |
| 20 | 00:42 | 00:58 | 01:20 | 01:52 | 02:35 | 03:02 | 02:20 | |
| 21 | 00:44 | 01:01 | 01:24 | 01:57 | 02:42 | 03:11 | 02:27 | |
| 22 | 00:46 | 01:04 | 01:29 | 02:03 | 02:50 | 03:20 | 02:34 | |
| 23 | 00:48 | 01:07 | 01:33 | 02:08 | 02:58 | 03:29 | 02:41 | |
| 24 | 00:50 | 01:10 | 01:37 | 02:14 | 03:06 | 03:39 | 02:48 | |
| 25 | 00:52 | 01:13 | 01:41 | 02:19 | 03:13 | 03:48 | 02:55 | |
| 26 | 00:54 | 01:16 | 01:45 | 02:25 | 03:21 | 03:57 | 03:02 | |
| 27 | 00:57 | 01:18 | 01:49 | 02:31 | 03:29 | 04:06 | 03:09 | |
| 28 | 00:59 | 01:21 | 01:53 | 02:36 | 03:36 | 04:15 | 03:16 | |
| 29 | 01:01 | 01:24 | 01:57 | 02:42 | 03:44 | 04:24 | 03:23 | |
| 30 | 01:03 | 01:27 | 02:01 | 02:47 | 03:52 | 04:33 | 03:30 | |
| 31 | 01:05 | 01:30 | 02:05 | 02:53 | 04:00 | 04:42 | 03:37 | |
| 32 | 01:07 | 01:33 | 02:09 | 02:58 | 04:07 | 04:51 | 03:44 | |
| 33 | 01:09 | 01:36 | 02:13 | 03:04 | 04:15 | 05:00 | 03:51 | |
| 34 | 01:11 | 01:39 | 02:17 | 03:10 | 04:23 | 05:10 | 03:58 | |
| 35 | 01:13 | 01:42 | 02:21 | 03:15 | 04:31 | 05:19 | 04:05 | |
| 36 | 01:15 | 01:45 | 02:25 | 03:21 | 04:38 | 05:28 | 04:12 | |
| 37 | 01:17 | 01:48 | 02:29 | 03:26 | 04:46 | 05:37 | 04:19 | |
| 38 | 01:20 | 01:50 | 02:33 | 03:32 | 04:54 | 05:46 | 04:26 | |
| 39 | 01:22 | 01:53 | 02:37 | 03:37 | 05:01 | 05:55 | 04:33 | |
| 40 | 01:24 | 01:56 | 02:41 | 03:43 | 05:09 | 06:04 | 04:40 | |
| 41 | 01:26 | 01:59 | 02:45 | 03:49 | 05:17 | 06:13 | 04:47 | |
| 42 | 01:28 | 02:02 | 02:49 | 03:54 | 05:25 | 06:22 | 04:54 | |
| 43 | 01:30 | 02:05 | 02:53 | 04:00 | 05:32 | 06:32 | 05:01 | |
| 44 | 01:32 | 02:08 | 02:57 | 04:05 | 05:40 | 06:41 | 05:08 | |
| 45 | 01:34 | 02:11 | 03:01 | 04:11 | 05:48 | 06:50 | 05:15 | |
| 46 | 01:36 | 02:14 | 03:05 | 04:17 | 05:56 | 06:59 | 05:22 | |
| 47 | 01:38 | 02:17 | 03:09 | 04:22 | 06:03 | 07:08 | 05:29 | |
| 48 | 01:41 | 02:19 | 03:13 | 04:28 | 06:11 | 07:17 | 05:36 | |
| 49 | 01:43 | 02:22 | 03:17 | 04:33 | 06:19 | 07:26 | 05:43 | |
| 50 | 01:45 | 02:25 | 03:21 | 04:39 | 06:26 | 07:35 | 05:50 | |
| 51 | 01:47 | 02:28 | 03:25 | 04:44 | 06:34 | 07:44 | 05:57 | |
| 52 | 01:49 | 02:31 | 03:29 | 04:50 | 06:42 | 07:54 | 06:04 | |
| 53 | 01:51 | 02:34 | 03:33 | 04:56 | 06:50 | 08:03 | 06:11 | |
| 54 | 01:53 | 02:37 | 03:37 | 05:01 | 06:57 | 08:12 | 06:18 | |
| 55 | 01:55 | 02:40 | 03:41 | 05:07 | 07:05 | 08:21 | 06:25 | |
| 56 | 01:57 | 02:43 | 03:45 | 05:12 | 07:13 | 08:30 | 06:32 | |
| 57 | 01:59 | 02:46 | 03:49 | 05:18 | 07:21 | 08:39 | 06:39 | |
| 58 | 02:01 | 02:49 | 03:53 | 05:23 | 07:28 | 08:48 | 06:46 | |
| 59 | 02:04 | 02:51 | 03:57 | 05:29 | 07:36 | 08:57 | 06:53 | |
| 60 | 02:06 | 02:54 | 04:01 | 05:35 | 07:44 | 09:06 | 07:00 |
Alternativ kann man das Fleisch sofort nach dem Anbraten auch in den 100°C heißen Backofen legen. Hier ergeben sich dann folgende Garzeiten:
| Durchmesser in mm | roh | blutig | englisch | medium | halbrosa | durch |
| 20 | 03:20 | 10:00 | 15:00 | 18:20 | 21:40 | 25:00 |
| 21 | 03:30 | 10:30 | 15:45 | 19:15 | 22:45 | 26:15 |
| 22 | 03:40 | 11:00 | 16:30 | 20:10 | 23:50 | 27:30 |
| 23 | 03:50 | 11:30 | 17:15 | 21:05 | 24:55 | 28:45 |
| 24 | 04:00 | 12:00 | 18:00 | 22:00 | 26:00 | 30:00 |
| 25 | 04:10 | 12:30 | 18:45 | 22:55 | 27:05 | 31:15 |
| 26 | 04:20 | 13:00 | 19:30 | 23:50 | 28:10 | 32:30 |
| 27 | 04:30 | 13:30 | 20:15 | 24:45 | 29:15 | 33:45 |
| 28 | 04:40 | 14:00 | 21:00 | 25:40 | 30:20 | 35:00 |
| 29 | 04:50 | 14:30 | 21:45 | 26:35 | 31:25 | 36:15 |
| 30 | 05:00 | 15:00 | 22:30 | 27:30 | 32:30 | 37:30 |
| 31 | 05:10 | 15:30 | 23:15 | 28:25 | 33:35 | 38:45 |
| 32 | 05:20 | 16:00 | 24:00 | 29:20 | 34:40 | 40:00 |
| 33 | 05:30 | 16:30 | 24:45 | 30:15 | 35:45 | 41:15 |
| 34 | 05:40 | 17:00 | 25:30 | 31:10 | 36:50 | 42:30 |
| 35 | 05:50 | 17:30 | 26:15 | 32:05 | 37:55 | 43:45 |
| 36 | 06:00 | 18:00 | 27:00 | 33:00 | 39:00 | 45:00 |
| 37 | 06:10 | 18:30 | 27:45 | 33:55 | 40:05 | 46:15 |
| 38 | 06:20 | 19:00 | 28:30 | 34:50 | 41:10 | 47:30 |
| 39 | 06:30 | 19:30 | 29:15 | 35:45 | 42:15 | 48:45 |
| 40 | 06:40 | 20:00 | 30:00 | 36:40 | 43:20 | 50:00 |
| 41 | 06:50 | 20:30 | 30:45 | 37:35 | 44:25 | 51:15 |
| 42 | 07:00 | 21:00 | 31:30 | 38:30 | 45:30 | 52:30 |
| 43 | 07:10 | 21:30 | 32:15 | 39:25 | 46:35 | 53:45 |
| 44 | 07:20 | 22:00 | 33:00 | 40:20 | 47:40 | 55:00 |
| 45 | 07:30 | 22:30 | 33:45 | 41:15 | 48:45 | 56:15 |
| 46 | 07:40 | 23:00 | 34:30 | 42:10 | 49:50 | 57:30 |
| 47 | 07:50 | 23:30 | 35:15 | 43:05 | 50:55 | 58:45 |
| 48 | 08:00 | 24:00 | 36:00 | 44:00 | 52:00 | 60:00 |
| 49 | 08:10 | 24:30 | 36:45 | 44:55 | 53:05 | 61:15 |
| 50 | 08:20 | 25:00 | 37:30 | 45:50 | 54:10 | 62:30 |
| 51 | 08:30 | 25:30 | 38:15 | 46:45 | 55:15 | 63:45 |
| 52 | 08:40 | 26:00 | 39:00 | 47:40 | 56:20 | 65:00 |
| 53 | 08:50 | 26:30 | 39:45 | 48:35 | 57:25 | 66:15 |
| 54 | 09:00 | 27:00 | 40:30 | 49:30 | 58:30 | 67:30 |
| 55 | 09:10 | 27:30 | 41:15 | 50:25 | 59:35 | 68:45 |
| 56 | 09:20 | 28:00 | 42:00 | 51:20 | 60:40 | 70:00 |
| 57 | 09:30 | 28:30 | 42:45 | 52:15 | 61:45 | 71:15 |
| 58 | 09:40 | 29:00 | 43:30 | 53:10 | 62:50 | 72:30 |
| 59 | 09:50 | 29:30 | 44:15 | 54:05 | 63:55 | 73:45 |
| 60 | 10:00 | 30:00 | 45:00 | 55:00 | 65:00 | 75:00 |
Garstufen
| blau, roh |
Innen noch fast roh (engl.: raw, franz.: bleu)
|
| blutig bis rosa | Im Kern blutig und nach außen hin rosa (engl.: rare, franz.: saignant) |
| rosa, englisch | Im Kern leicht blutig |
| medium | Durchgehend rosa (engl.: medium rare, franz.: à point, anglaise) |
| halb durch | Leicht rosa Kern. (engl.: medium, franz.: demi-anglais) |
| durch | Völlig durchgebraten – (engl.: well done, franz.: bien cuit) |
