1. Preheat oven to 450°; line rimmed baking pan with parchment paper. On prepared pan, toss carrots, parsnips, 2 tablespoons oil, and 1/4 teaspoon each salt and pepper; spread in single layer on prepared pan. Bake frites 25 minutes or until golden brown and tender-crisp, stirring once. Makes about 6 cups frites.
2. In large cast-iron skillet, heat thyme, garlic and remaining 2 tablespoons oil over medium-high heat. Sprinkle steaks with kosher salt and 1/2 teaspoon pepper. Add steaks to skillet; cook 8 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.)
3. Remove and discard bone from steaks; slice against the grain and serve with frites.

Approximate nutritional values per serving (5 ounces steak, 1 1/2 cups frites): 628 Calories, 35g Fat, 10g Saturated Fat, 152mg Cholesterol, 749mg Sodium, 28g Carbohydrates, 6g Fiber, 9g Sugars, 0g Added Sugars, 48g Protein