* 1 370 g Rib-eye steak
* 4 slices of Onion
* 4 small slices of Red pepper
* 4 large Bay leaves
* A good pinch of Black pepper


===Method===
* Sprinkle the steaks with a good pinch of Black pepper - no Salt!
* Layer the Onion slices, Red pepper and Sage leaves over either side of the steaks.
* Vacuum seal the Steak in a Sous-vide bag
* Cook Sous-vide for 10 hours at 62° C [143° F]
* Remove the Steak from the bag
* Reserve the juices if you want to make Gravy from them
* Discard the Onion, Pepper and Sage leaves
* Quickly Sear the steaks for a minute on each side in a hot, lightly oiled Frying pan or with a Blowtorch

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