Preheat your waffle maker according to the manufacturer’s instructions.

Peel the russet potatoes and cut them into waffle shapes using a waffle fry cutter or a knife.

In a large bowl, toss the waffle-shaped potatoes with minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and pepper until well coated.

Cook the seasoned potatoes in the waffle maker until golden and crispy, about 8-10 minutes. Keep warm.

In a large skillet, heat olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions become soft and golden brown, about 20-25 minutes.

Stir in the balsamic vinegar and sugar, cooking for an additional 5 minutes until the sauce thickens. Season with salt and pepper to taste. Remove from heat and set aside.

Season the ribeye steaks generously with salt and pepper on both sides.

In a large skillet or cast-iron pan, heat 2 tablespoons of butter over medium-high heat until melted and bubbling. Add the steaks to the pan.

Cook the steaks for about 4-5 minutes on each side for medium-rare, basting with the melted butter and adding sage leaves to the pan during the last few minutes of cooking.

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

Slice the rested entrecôte against the grain and arrange on plates. Serve alongside the garlic-herb waffle fries and drizzle with the rich caramelized onion sauce. Garnish with additional sage leaves if desired.