Caesar T-Bone Steak with Stout Pan Sauce

• 2 pounds fingerling or baby red potatoes
• 5 cloves garlic
• 3 fresh thyme sprigs
• 3 tablespoons extra-virgin olive oil
• Kosher salt and finely ground black pepper
• 2 anchovy fillets
• Two 1 1/4 pounds T-bone steaks, 1-inch thick
• 3 tablespoons unsalted butter
• 1 shallot, finely chopped
• 1 cup stout beer
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 teaspoon cornstarch

1. Preheat the oven to 450 degrees F. Halve the potatoes and place on a baking sheet.
2. Then smash 3 of the garlic cloves and toss them with the potatoes, thyme, oil, 3/4 teaspoon salt and 1/2 teaspoon pepper.
3. Roast the potatoes until golden and tender, about 40 minutes.
4. Preheat the grill to high heat.
5. While potatoes roast, mash the remaining 2 garlic cloves with the anchovies and a large pinch of salt into a paste.
6. Rub the paste all over the steaks, and then sprinkle each steak with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Grill the steaks, turning occasionally, until grill marks appear, about 8 minutes for medium-rare.
8. Let the steaks rest while making the sauce.
9. Heat 1 tablespoon of the butter in a medium saucepan over medium-high heat until hot.
10. Stir in the shallots and cook until golden, about 3 minutes.
11. Whisk in the beer, Worcestershire and hot sauce.
12. Simmer until the liquid is reduced to half, about 4 minutes.
13. Stir together the cornstarch and 2 teaspoons water and whisk into the simmering sauce until thickened, about 30 seconds.
14. Remove the saucepan from the heat and whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time.
15. Season the sauce with 1/4 teaspoon salt and pepper to taste.
16. Slice the steaks and serve with the sauce and potatoes.

fingerling, garlic, thyme, extravirgin olive oil, kosher salt, anchovy, t, unsalted butter, shallot, stout beer, worcestershire sauce, hot sauce, cornstarch

Taken from www.foodnetwork.com/recipes/food-network-kitchens/caesar-t-bone-steak-with-stout-pan-sauce.html (may not work)