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