In a small bowl combine half the oil, garlic and thyme. Season and rub steaks with mixture.
Heat a large non-stick frying pan over medium-high heat and cook steaks for 3-4 minutes each side or until cooked to your liking. Set steaks aside on a plate loosely covered with foil to rest for 5 minutes. Spray pan with a little extra oil, if required, and cook onion for 4-5 minutes or until softened.
Meanwhile, microwave potatoes in packet for 4-5 minutes on HIGH (100%) or until tender. Halve, place in a bowl, drizzle with remaining oil and horseradish cream, season and toss to coat.
Serve steaks with onions, potatoes, salad, extra thyme and horseradish, if desired.
Always cook your meat at room temperature.
Resting your steaks will ensure the meat is juicy and tender.
Porterhouse, oyster blade or scotch fillet steaks would also work well in this recipe.