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

Place the fries in a large bowl and toss with 3 tablespoons of olive oil, garlic powder, onion powder, paprika, salt, and pepper 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. Once done, remove from the oven and sprinkle with fresh herbs for garnish.

Season both sides of the strip steaks generously with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the steaks to the pan.

Cook the steaks for about 4-5 minutes on one side until a nice crust forms. Flip the steaks and add 2 tablespoons of butter and thyme to the pan. Baste the steaks with the melted butter and thyme for an additional 4-5 minutes for medium-rare, or cook until desired doneness.

Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

In a small saucepan, melt the unsalted butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Stir in the chopped parsley, chives, lemon juice, and salt to taste. Remove from heat and set aside.

Slice the rested strip steaks against the grain and plate alongside the herb-dusted waffle fries. Drizzle the velvety garlic butter sauce over the steak and fries. Enjoy your delicious Thyme-Basted Strip Steak with Herb-Dusted Waffle Fries and Velvety Garlic Butter Sauce!