Tomahawk Ribeye Steak with Crispy Fried Potato Wedges

Preheat your grill to high heat.
Rub the Tomahawk ribeye steak with olive oil, kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Grill the steak over high heat for 5-7 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 10 minutes before slicing.
While the steak is resting, prepare the potato wedges. Cut the russet potatoes into wedges.
In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, dried rosemary, dried thyme, and cayenne pepper (if using).
Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Fry the potato wedges in batches until golden brown and crispy, about 4-6 minutes per batch. Drain on paper towels.
Season the fried potato wedges with salt and fresh parsley if desired.
Serve the steak slices with the crispy fried potato wedges.
Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2-4