In a bowl, combine minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture generously over both sides of the T-Bone steaks. Allow the steaks to marinate for at least 30 minutes at room temperature.

Preheat your oven to 400°F (200°C).

While the steaks are marinating, wash and peel the russet potatoes. Using a lattice cutter or knife, slice the potatoes into lattice shapes. Rinse the fries in cold water to remove excess starch, then pat them dry with a paper towel.

In a large bowl, toss the lattice fries with olive oil and sea salt. Spread them evenly on a baking sheet lined with parchment paper.

Place the fries in the preheated oven and roast for about 25-30 minutes, flipping halfway through, until golden and crispy.

Heat a cast-iron skillet over medium-high heat. Once hot, add the marinated T-Bone steaks to the skillet. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest for 5-10 minutes.

In the same skillet, add butter and sliced onions. Sauté over medium heat until the onions are soft and caramelized, about 10-15 minutes. Sprinkle the flour over the onions and stir, cooking for another minute. Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer and cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper.

Slice the rested T-Bone steaks and serve with the crispy lattice fries and a generous ladle of classic beef onion gravy.