Preheat your oven to 425°F (220°C).

In a large bowl, toss the potato wedges with 3 tablespoons of olive oil, paprika, and salt until evenly coated. Spread the potatoes in a single layer on a baking sheet. Bake in the preheated oven for about 30-35 minutes, turning halfway through, until golden brown and crispy.

While the fries are baking, rub the strip steaks with 2 tablespoons of olive oil, then season generously with salt and pepper. In a small bowl, mix together the chopped rosemary, thyme, parsley, and minced garlic. Press the herb mixture onto both sides of the steaks to create a crust.

Heat a skillet over medium-high heat. Once hot, add the crusted strip steaks. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the sliced onions and cook until they are soft and caramelized, about 10 minutes. Stir in the minced garlic and cook for an additional minute.

Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Simmer for about 5-7 minutes until the sauce has thickened slightly. Season with salt and pepper to taste.

Slice the rested strip steaks and arrange them on plates. Serve with the rustic skin-on fries and drizzle the deep beef onion sauce over the steak.