1.Make lemony potato wedges.Preheat oven to 220°C/425°F. Line oven tray with baking paper. Cut potatoes lengthways into eight wedges; boil, steam or microwave until slightly softened. Drain; pat dry with absorbent paper. Combine potato in large bowl with oil, garlic, rind and salt. Place wedges, in single layer, on tray; roast about 50 minutes or until browned lightly.
2.Meanwhile, make anchovy butter.Mash ingredients in small bowl with fork until well combined. Roll mixture tightly in plastic wrap to make a log; refrigerate until firm.
3.About 10 minutes before wedges are cooked, brush oil all over steaks; cook on heated barbecue (or grill or grill pan) until cooked as desired. Cover steaks; stand 5 minutes.
4.Serve steaks topped with a slice of anchovy butter and potato wedges.
New-York cut steak is sometimes called boneless sirloin by butchers. Make the anchovy butter a day, or even a month or so, ahead, if you like, and freeze it.