Take the ribeye steaks out of the refrigerator and let them come to room temperature (about 30 minutes). In a small bowl, mix the crushed black peppercorns and salt. Rub this mixture generously over both sides of the steaks.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks to the skillet. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. In the last minute of cooking, add the butter and minced garlic to the skillet. Baste the steaks with the melted butter. Remove the steaks from the skillet and let them rest on a plate, covered with foil, for 5 minutes.

While the steaks are resting, heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C). Carefully add the cut fries in batches to the hot oil. Fry until they are golden brown and crispy, about 5-7 minutes. Using a slotted spoon, remove the fries and place them on paper towels to drain excess oil. Sprinkle with salt immediately.

In the same skillet used for the steak, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until the mixture turns golden brown (roux). Gradually add the beef broth while continuing to whisk to avoid lumps. Stir in the Worcestershire sauce. Let the gravy simmer for about 5-10 minutes until thickened. Season with salt and pepper to taste.

Slice the rested steaks against the grain. Arrange the crispy French fries on the plate alongside the steak. Drizzle the brown gravy sauce over the steak and fries. Garnish with chopped parsley.