Preheat your oven to 425°F (220°C). In a large bowl, toss the potato wedges with vegetable oil, salt, and pepper. Spread them out in a single layer on a baking sheet. Bake for 30-35 minutes, turning halfway through, until golden brown and crispy.

In a small bowl, combine minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper. Rub the mixture onto both sides of the sirloin steaks. Let them marinate for at least 15 minutes at room temperature.

Heat a skillet over medium-high heat. Add a splash of olive oil. Once the oil is hot, add the seasoned steaks. Cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

In the same skillet, reduce the heat to medium and add butter. Once melted, whisk in flour and cook for 1 minute. Gradually add beef broth, stirring constantly to avoid lumps. Bring to a simmer. Add crushed peppercorns and Worcestershire sauce. Cook for another 2-3 minutes until the gravy thickens.

Slice the rested sirloin steaks against the grain. Serve with golden skin-on fries and drizzle with rich brown peppercorn gravy.