Remove the ribeye steaks from the refrigerator and let them sit at room temperature for about 30 minutes.

Rub both sides of the steaks with olive oil, then season generously with Montreal steak seasoning, salt, and pepper.

Heat a large skillet or grill over medium-high heat. Once hot, add the steaks.

Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let them rest while you prepare the fries and sauce.

Preheat the oven to 425°F (220°C).

Wash and peel the russet potatoes. Cut them into thin shoestring fries.

In a large bowl, toss the shoestring fries with 2 tablespoons of olive oil, lemon pepper seasoning, and salt.

Spread the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

In the same skillet used for the steak, melt 1 tablespoon of butter over medium heat.

Add the sliced mushrooms and cook until they are tender and browned, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Pour in the heavy cream, and season with salt and pepper. Let it simmer for about 5 minutes until it thickens slightly.

Slice the rested steaks and plate them alongside the lemon-pepper shoestring fries.

Drizzle the creamy mushroom sauce over the steaks and garnish with fresh parsley.