Caesar T-Bone Steak with Stout Pan Sauce

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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