Preheat your oven to 425°F.

Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick. Soak the potato strips in cold water for at least 30 minutes to remove excess starch, then drain and pat dry with paper towels.

In a large bowl, toss the dried potato strips with vegetable oil, salt, paprika, and rosemary (if using) until evenly coated. Spread them out in a single layer on a baking sheet lined with parchment paper.

Bake the fries in the preheated oven for 30-35 minutes, flipping halfway through, until they are golden brown and crispy.

While the fries are baking, season the ribeye steaks with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper on both sides.

Heat a cast-iron skillet or grill pan over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Use a meat thermometer for accuracy (130°F for medium-rare).

Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.

Serve the sliced steak alongside the crispy fries.