Preheat the oven to 425°F (220°C).

In a large bowl, toss the potato wedges with 2 tablespoons olive oil, chopped rosemary, and salt until evenly coated.

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

In a small bowl, combine the crushed black peppercorns, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt. Rub the spice mixture generously over both sides of the strip steaks.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned strip steaks. Cook for about 4-5 minutes per side for medium-rare, adjusting time based on your desired doneness.

Remove the steaks from the skillet and let them rest for a few minutes.

In the same skillet, reduce the heat to medium and add the butter. Add the sliced onions and sauté until they are caramelized, about 10-12 minutes.

Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the skillet. Let the sauce simmer for 5-10 minutes until it thickens slightly. Season with salt and pepper to taste.

Slice the rested strip steaks and serve alongside the rosemary-salted wedge fries. Drizzle the rich onion jus sauce over the steak and enjoy your meal!