Preheat the oven to 425°F (220°C).

In a large bowl, toss the potato wedges with 3 tablespoons of olive oil, minced garlic, salt, and black pepper until evenly coated. Spread the wedges in a single layer on a baking sheet.

Bake for 25-30 minutes or until golden brown and crispy, flipping halfway through. Remove from the oven and immediately sprinkle with grated Parmesan cheese. Garnish with chopped parsley.

Season both sides of the ribeye 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 and sear for 4-5 minutes on each side for medium-rare, or until desired doneness.

In the last minute of cooking, add 4 tablespoons of butter, thyme, and smashed garlic to the skillet. Baste the steaks with the melted butter using a spoon. Remove from heat and let the steaks rest for 5 minutes.

In a separate saucepan, melt 2 tablespoons of butter over medium heat. Add sliced mushrooms and sauté until browned, about 5 minutes.

Stir in 1 tablespoon of flour and cook for an additional 1 minute to form a roux. Gradually whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook until thickened, about 3-5 minutes. Season with salt and black pepper to taste.

Slice the rested ribeye steaks and arrange on plates. Serve with garlic-Parmesan steak fries and drizzle with rich mushroom gravy.