In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Rub the spice mixture all over the strip steaks.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the steaks. Cook for about 4-5 minutes on each side for medium-rare, or longer if desired. Remove from heat and let them rest for 5 minutes before slicing.

Preheat the oven to 425°F (220°C). Cut the russet potatoes into thin shoestring fries. Soak them in cold water for 30 minutes, then drain and pat dry.

Toss the fries in a bowl with 3 tablespoons of olive oil, dried thyme, dried rosemary, and salt until evenly coated.

Spread the fries in a single layer on a baking sheet. Bake for 25-30 minutes, turning halfway through, until golden and crispy.

In the same skillet used for the steak, add the chopped onion and sauté over medium heat until translucent.

Stir in the beef broth, soy sauce, and Worcestershire sauce. Bring to a simmer.

Once simmering, add the cornstarch mixture to thicken the sauce, stirring until smooth. Season with salt and pepper to taste.

Slice the rested strip steaks and serve them alongside the herb-crusted shoestring fries. Drizzle the savory beef onion sauce over the steak and enjoy!