* 2 large Baking Potatoes, peeled and sliced (up to 50mm thick)
* Salt and Pepper
* 2 tablespoons Unsalted butter, softened
* 4 sirloin steaks
* 1/2 a teaspoon of Garlic powder
* 1/2 a teaspoon of Onion powder
* A further 60g Unsalted butter
* Olive oil

===Method===
* Pat the Potato slices dry and season them lightly with Salt and Pepper.
* Place them in a large pouch - they can overlap - and rub them with the Butter.
* If you get any Butter near the top of the pouch, wipe thoroughly, or it will not seal properly.
* Place in the water bath and cook for 1 hour.
* At the end of this time, reduce the water temperature to 56.5°C (''133.7°F'') for a medium-rare Steak - see 'Variations' below for rare, well done etc.
* The quickest way to reduce the temperature is to add cold water, removing some of the hot water with the aid of a jug if necessary.
* In the meantime, sprinkle the steaks with Pepper, Garlic powder and Onion powder - the two latter ingredients are often slightly Salty, so additional Salt may not be necessary.
* Place in separate vacuum bags, and smear 15g Butter over each Steak, again wiping the top of the pouch if it comes in contact with the Butter.
* Keeping the Potato slices in the water bath, add the sealed pouches once the correct temperature has been reached - the Potatoes will not cook any more but will just be kept warm.
* Cook the steaks for 1-4 hours for steaks of 25 mm thickness or 2-4 hours for 50mm steaks.
* Cut open the pouches containing the steaks and Sear for 1 minute each side in a very hot Frying pan with a little Oil.
* Allow the steaks to Rest for a few minutes before serving with the Potatoes.

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