Preheat the oven to 425°F (220°C). Wash and peel the russet potatoes. Using a crinkle cutter, cut the potatoes into crinkle fries.

In a large bowl, toss the crinkle fries with olive oil, garlic powder, onion powder, dried parsley, and salt until evenly coated.

Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.

While the fries are baking, season the strip steaks generously with salt and black pepper on both sides. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Once hot, add the steaks to the pan.

Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. During the last minute of cooking, add the butter and chopped chives to the pan. Baste the steaks with the melted butter using a spoon.

Remove the steaks from the pan and let them rest for about 5 minutes before slicing.

In the same skillet used for the steaks, pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Add the fresh thyme leaves and bring the mixture to a simmer. Let it reduce for about 5-7 minutes until slightly thickened. Season with salt and black pepper to taste.

Slice the rested strip steaks and serve alongside the crispy crinkle fries. Drizzle the savory beef jus over the steak and fries for added flavor. Garnish with additional chopped chives if desired.