2 Scotch Beef rib-eye steaks, about 2.5 cm thick
1/2 tsp dried green peppercorns, crushed in a mortar and pestle
1/2 tsp herbs de Provence
2 tsp light olive oil
Knob of unsalted butter
Small garlic clove, squashed and halved (optional)
If you want to make a very quick sauce, add the cooking juices from the bag to the pan with a splash of brandy, a little cream or crème fraîche and a teaspoon of Dijon mustard and bubble till syrupy. Spoon over the steaks.