Preheat your oven to 425°F (220°C). Cut the potatoes into fries and soak them in cold water for about 30 minutes to remove excess starch.

After soaking, drain the potatoes and pat them dry.

Toss the dried potatoes in olive oil, salt, and pepper until well coated.

Spread them in a single layer on a baking sheet and bake in the preheated oven for 25-30 minutes, turning halfway until golden and crispy.

Season the ribeye steaks generously with salt and pepper.

Grill or pan-sear the steaks over medium-high heat for about 4-5 minutes per side for a perfect medium-rare doneness.

Ensure the steaks are browned on the outside and still slightly firm to the touch.

In a small bowl, combine mayonnaise, minced garlic, lemon juice, and a pinch of salt.

Mix until smooth to create a flavorful garlic aioli.

Let the cooked steaks rest briefly before slicing.

Serve the ribeye steaks hot alongside the crispy fries, with the garlic aioli on the side for dipping. Garnish with fresh parsley.