Preheat your oven to 425°F (220°C).

Wash and scrub the russet potatoes thoroughly. Cut them into thick wedges, leaving the skin on for added texture.

In a large bowl, toss the potato wedges with olive oil and salt until evenly coated.

Spread the fries in a single layer on a baking sheet. Bake for 30-35 minutes, turning halfway through, until golden brown and crispy.

Season the sirloin steak generously with salt and pepper on both sides.

Heat a large skillet over medium-high heat. Add the sirloin to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

During the last minute of cooking, add the smashed garlic cloves and butter to the skillet. As the butter melts, use a spoon to baste the steak with the melted butter and garlic. If using, add fresh thyme sprigs for extra flavor.

Once cooked to your liking, remove the steak from the skillet and let it rest for 5-10 minutes.

In the same skillet used for the steak, add the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pan.

Add the whole black peppercorns and bring the mixture to a simmer. Allow it to reduce slightly for about 5 minutes.

In a small bowl, mix cornstarch with water to create a slurry. Stir this mixture into the sauce to thicken. Cook for an additional 2-3 minutes.

Season the sauce with salt to taste, then strain if desired for a smoother texture.

Slice the rested sirloin steak against the grain. Plate the steak alongside a generous serving of hand-cut skin-on fries.

Drizzle the bold brown peppercorn sauce over the steak and fries, and garnish with additional thyme if desired.

Enjoy your delicious butter-basted garlic sirloin with crispy fries and bold sauce!