Preheat the oven to 425°F (220°C). Pat the ribeye steaks dry with paper towels and season both sides generously with black pepper.

In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the steaks for about 3-4 minutes on each side until a nice crust forms.

Remove the skillet from heat. Cover each steak evenly with coarse sea salt, pressing it onto the surface to form a crust. Transfer the skillet to the preheated oven and roast for 15-20 minutes for medium-rare, or longer depending on your desired doneness.

Once cooked, remove from the oven and let the steaks rest for 5 minutes before removing the salt crust. Wipe off excess salt and slice.

While the steaks are cooking, prepare the fries. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.

Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake in the same oven as the steaks for about 30-35 minutes, turning halfway through, until golden brown and crispy.

In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, then add the grated Parmesan cheese. Stir until melted and smooth. Season with salt and pepper to taste.

Plate the ribeye steak slices alongside the golden wedge fries. Drizzle with the creamy garlic butter sauce and garnish with chopped parsley and fresh herbs.