In a small bowl, mix the minced garlic, olive oil, chopped rosemary, salt, black pepper, smoked paprika, onion powder, and cayenne pepper to create a garlic marinade. Rub the garlic marinade evenly over both sides of the sirloin steaks. Let them sit at room temperature for about 30 minutes to absorb the flavors.

Preheat your oven according to the package instructions for the crinkle-cut fries. Spread the frozen fries in a single layer on a baking sheet and bake until golden and crispy, usually about 20-25 minutes, flipping halfway through.

Heat a cast-iron skillet or heavy pan over medium-high heat. Add a drizzle of olive oil if needed. Once the pan is hot, add the marinated sirloin steaks. Sear them for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred doneness. Remove the steaks from the pan and let them rest for 5-10 minutes.

In the same skillet, melt the butter over medium heat. Whisk in the flour, stirring constantly for about 2 minutes until it forms a roux. Gradually whisk in the beef broth, ensuring there are no lumps. Add Worcestershire sauce and black pepper. Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.

Slice the rested sirloin steaks against the grain and place them on plates. Serve the garlic-encrusted steak with a generous ladle of rich pepper gravy over the top. Add a side of crispy Cajun-spiced crinkle fries alongside. Garnish with fresh parsley for a pop of color.