Preheat your oven to 425°F (220°C) and cut the russet potatoes into thick, ½ inch fries. Toss with olive oil, smoked paprika, garlic powder, and salt in a large bowl.

Spread the fries out in a single layer on a baking sheet and bake for 30-35 minutes, flipping halfway through, until golden and crispy.

While the fries bake, prepare the chimichurri. In a mixing bowl, combine parsley, oregano, minced garlic, olive oil, red wine vinegar, red pepper flakes, and salt. Mix well and let sit at room temperature.

Pat the ribeye steaks dry, season with salt and pepper. Heat olive oil in a skillet over high heat until smoking, then sear the steaks for 3-4 minutes without moving them.

Flip the steaks, add smashed garlic cloves, thyme or rosemary, and butter. Baste the steaks as the butter melts for another 2-3 minutes until desired doneness is reached.

Transfer the cooked steaks to a board and let them rest for at least 5 minutes before slicing.

Remove fries from the oven, sprinkle with Parmesan cheese, and add chopped parsley. Serve sliced steaks alongside the fries, drizzling chimichurri over if desired.