Preheat the oven to 425°F (220°C). Wash and cut the russet potatoes into thin strips. In a large bowl, toss the potato strips with olive oil, salt, paprika, and garlic powder until evenly coated.

Bake the Fries

Spread the potato strips in a single layer on a baking sheet. Bake in the preheated oven for about 25-30 minutes, flipping halfway through, until golden and crispy.

Add Parmesan

Remove fries from the oven and immediately sprinkle with grated Parmesan cheese and chopped parsley. Set aside.

Cook the Steak

While the fries are baking, season the ribeye steaks with salt, black pepper, and garlic powder on both sides.

Sear the Steak

Heat a skillet over medium-high heat and add olive oil. Once hot, add the ribeye steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Rest the Steak

Remove the steaks from the skillet and let them rest for about 5 minutes before slicing.

Serve

Serve the ribeye steaks alongside the Parmesan fries, topped with a pat of butter if desired.