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

In a large bowl, toss the crinkle-cut fries with vegetable oil and salt until evenly coated. Spread the fries in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

While the fries are baking, prepare the ribeye steaks. Pat the steaks dry with paper towels to ensure a good sear. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper.

Rub the olive oil all over the steaks, then generously coat both sides with the spice mixture.

Heat a cast-iron skillet or grill pan over medium-high heat. Once hot, add the seasoned ribeye steaks. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F/54°C for medium-rare).

Remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.

Slice the ribeye steaks against the grain and serve alongside the crispy crinkle-cut fries. Drizzle with the tangy honey mustard sauce or serve it on the side for dipping.