In a small bowl, mix together the chopped basil, 2 tablespoons of olive oil, minced garlic, salt, and black pepper. Rub this mixture evenly over both sides of the ribeye steaks. Let the steaks marinate at room temperature for 30 minutes.

Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes. Using a crinkle cutter, cut the potatoes into crinkle fries.

In a large bowl, toss the crinkle-cut fries with 2 tablespoons of olive oil, lemon zest, black pepper, and salt until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Preheat a grill or cast-iron skillet over medium-high heat. Remove the steaks from the marinade, allowing any excess to drip off. Grill or sear the steaks 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). Once cooked, remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

In a small saucepan over medium heat, combine the beef stock, balsamic vinegar, and Worcestershire sauce. Bring to a simmer. Allow the sauce to reduce for about 5-7 minutes, or until slightly thickened. Stir in the butter and season with salt and black pepper to taste.

Slice the ribeye steaks against the grain and place them on a plate. Serve alongside the lemon-pepper crinkle fries and drizzle the rich beef jus sauce over the steaks. Enjoy your delicious meal!