In a small bowl, mix together smoked paprika, garlic powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the T-Bone steaks. Drizzle olive oil over the steaks and let them marinate at room temperature for about 30 minutes.

Preheat the oven to 425°F (220°C). In a large bowl, toss crinkle-cut potatoes with olive oil, thyme, rosemary, salt, and pepper until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

While the fries are baking, heat a grill or cast-iron skillet over medium-high heat. Once hot, add the marinated T-Bone steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steaks from the heat and let them rest for 5 minutes before slicing.

In a saucepan, melt butter over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 15-20 minutes. Sprinkle flour over the onions and stir to combine, cooking for an additional minute.

Gradually whisk in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Cook until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.

On a plate, place the sliced T-Bone steak alongside the herb-dusted crinkle fries. Generously drizzle the velvety onion gravy over the steak. Enjoy your delicious Smoked-Paprika T-Bone Steak with Herb-Dusted Crinkle Fries and Velvety Onion Gravy!