Preheat your oven to 425°F (220°C). Toss the cut russet potatoes with olive oil, paprika, garlic powder, salt, and pepper in a large bowl until evenly coated.

Spread the seasoned fries in a single layer on a baking sheet. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

While the fries are baking, prepare the garlic. Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in aluminum foil, and place in the oven alongside the fries for the last 20 minutes of cooking time.

Season the sirloin steaks generously with salt and pepper on both sides. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

During the last minute of cooking, add the remaining 2 tablespoons of butter to the skillet along with the roasted garlic (squeezed out of its skin). Baste the steaks with the melted garlic butter for extra flavor.

In a small saucepan, crush the black peppercorns slightly with a mortar and pestle or the back of a spoon. Add the heavy cream and Worcestershire sauce to the saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, stirring frequently, until the sauce thickens slightly. Season with salt to taste.

Remove the steaks from the skillet and let them rest for a few minutes. Serve the steaks with crispy skin-on fries, drizzled with velvety peppercorn cream sauce. Garnish with fresh chopped parsley.