In a small bowl, mix together minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and black pepper. Rub this mixture all over the T-Bone steaks. Allow the steaks to marinate for at least 30 minutes at room temperature or refrigerate for up to 2 hours for more flavor.

Preheat your oven to 425°F (220°C). Place the sliced lattice fries on a baking sheet lined with parchment paper. Spray them lightly with olive oil. In a separate bowl, combine grated Parmesan cheese, garlic powder, paprika, and salt. Sprinkle this mixture generously over the fries. Bake in the preheated oven for 25-30 minutes or until golden and crispy, flipping halfway through for even cooking.

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

In the same skillet used for the steaks, melt the butter over medium heat. Add the sliced onions and sauté until they are caramelized and soft, about 10-12 minutes. Sprinkle the flour over the onions and stir to combine. Gradually whisk in the beef broth and Worcestershire sauce. Bring to a simmer, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.

Slice the rested T-Bone steaks and serve them alongside the Parmesan-crusted lattice fries. Drizzle the velvety onion gravy over the steak and fries for an extra layer of flavor.