Preheat your oven to 425°F (220°C). Wash and peel the russet potatoes. Using a mandoline or a sharp knife, slice the potatoes thinly, creating lattice shapes.

In a large bowl, toss the potato slices with 3 tablespoons of olive oil, lemon zest, rosemary, thyme, salt, and pepper until well coated. Arrange the potato slices on a baking sheet in a single layer. Bake for 25-30 minutes or until golden and crispy, flipping halfway through for even cooking.

While the fries are baking, season the strip steaks on both sides with blackening seasoning, salt, and pepper. Heat 2 tablespoons of olive oil in a cast-iron skillet over high heat until it begins to smoke. Carefully add the steaks to the skillet.

Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest for 5 minutes.

In the same skillet used for the steaks, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add sliced mushrooms and sauté until browned, about 5 minutes.

Sprinkle the flour over the mushrooms and stir to combine. Cook for 1 minute. Gradually whisk in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Cook until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.

Slice the rested strip steaks against the grain. Plate the steak alongside the crispy lattice fries. Drizzle the savory mushroom gravy over the steak and garnish with fresh parsley if desired. Enjoy!