Peel the russet potatoes and cut them into 1/4-inch thick fries. Rinse the cut fries in cold water to remove excess starch. Soak them in cold water for at least 30 minutes, then drain and dry thoroughly with paper towels.

In a large pot or deep fryer, heat vegetable oil to 325°F (165°C). Fry the potatoes in batches for about 5-6 minutes until they are soft but not browned. Remove and drain on paper towels. Let them cool for at least 30 minutes.

Increase the oil temperature to 375°F (190°C). Fry the cooled potatoes again in batches for about 3-4 minutes or until golden brown and crispy. Remove and drain on paper towels. Season with salt immediately.

Take the ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels and season generously with salt and black pepper.

In a heavy skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add the ribeye steaks to the skillet.

Sear the steaks for about 4-5 minutes on one side without moving them until a golden-brown crust forms. Flip the steaks.

Add the butter, smashed garlic cloves, and thyme or rosemary (if using) to the skillet. Continue to cook for another 4-5 minutes, basting the steaks with the melted butter using a spoon.

Check for desired doneness with a meat thermometer (130°F/54°C for medium-rare). Remove the steaks from the skillet and let them rest for at least 5-10 minutes before slicing.

In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Stir in the chopped parsley, and season with salt, black pepper, and lemon juice (if using). Remove from heat.

Slice the ribeye steaks against the grain and serve alongside the double-fried fries. Drizzle the garlic butter sauce over the steak and fries for added flavor.