Preheat the oven to fan 160C/conventional 180C/gas 4. Tip the wedges into a roasting tin and toss them in the oil and thyme. Roast for 35-45 minutes, turning once, until they’re crispy on the outside and soft in the middle.
About 15 minutes before the wedges are ready, remove the rind from the goat’s cheese and discard, then cut into chunks. Put it into a small bowl and microwave on Medium for 1 minute to melt. Beat in the crème fraîche, return to the microwave and heat for another minute on Medium until the cheese and crème fraîche have melted into a sauce. Season with salt and the peppercorns and stir.
Heat a griddle pan over a high heat. Season the steaks with black pepper and cook them for 2 minutes on each side for rare, or up to 4 minutes on each side for well done. Divide the sauce between two bowls for dipping.