Preheat your oven to 425°F (220°C).

Place the thick-cut russet fries in a large bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with salt. Toss until the fries are evenly coated.

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until golden brown and crispy.

Pat the T-bone steaks dry with paper towels and season generously with salt and black pepper.

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, and thyme. Rub this herb mixture over both sides of the steaks.

Heat a cast-iron skillet or oven-safe pan over medium-high heat. Once hot, add the steaks to the pan. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

If you prefer, transfer the skillet to the oven for the last 5 minutes of cooking to achieve an even cook.

In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux, cooking for about 1-2 minutes until lightly golden.

Gradually whisk in the beef broth, ensuring there are no lumps. Add the crushed peppercorns and Worcestershire sauce. Continue to cook for about 5 minutes, stirring frequently, until the gravy thickens. Season with salt to taste.

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.

Serve the T-bone steaks with a generous portion of thick-cut russet fries on the side, drizzled with savory peppercorn gravy.