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