Preheat your oven to 425°F (220°C). Wash and scrub the russet potatoes, then cut them into wedges.

In a large bowl, toss the potato wedges with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.

Spread the wedges in a single layer on a baking sheet and sprinkle with half of the grated Parmesan cheese. Roast in the preheated oven for about 30-35 minutes or until golden brown and crispy, flipping halfway through. In the last 5 minutes of roasting, sprinkle the remaining Parmesan cheese on top.

While the potatoes are roasting, preheat your grill or grill pan over medium-high heat. Season the New York strip steaks generously with salt and pepper on both sides.

Once the grill is hot, place the steaks on it and cook for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached. Remove the steaks from the grill and let them rest for about 5 minutes before slicing.

In a large skillet, melt the butter over medium heat. Add the trimmed green beans and sauté for about 5 minutes until they are tender-crisp.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Season with salt and pepper to taste.

On each plate, arrange the Parmesan roasted wedges, sliced New York strip steak, and sautéed green beans. Garnish with chopped fresh parsley, if desired.