Preheat the oven to 225 degrees F. Allow the chill to come off the steaks for 30 minutes prior to cooking, then pat them dry with paper towels.
Sprinkle the steaks on both sides with salt and pepper. Place on a sheet tray, then scatter the garlic cloves and herbs evenly on top of the two steaks. Roast until the steaks are rare and the internal temperature reaches 120 degrees F, about 15 minutes.
Meanwhile, heat a pot of several inches of canola oil to 375 degrees F over medium heat. Set up a sheet tray with a roasting rack. Whisk the garlic powder and paprika into the flour in a bowl and season with salt and pepper. Pour the flour mixture into a gallon-sized bag.
Melt 4 tablespoons butter in a small saucepan.
Dip each potato wedge in the melted butter, then drop into the bag of flour. Shake the potatoes in the flour mixture, evenly coating, then place on the roasting rack. Let sit until ready to fry.
Preheat a cast-iron skillet over medium-high heat until hot, then add a film of olive oil followed by the steaks. Sear the steaks on one side until deep golden brown and crusty, 3 to 5 minutes. Flip and sear on the other side until golden brown, another 2 to 3 minutes. During the final minute of cooking, add the remaining 2 tablespoons butter to the pan along with the herbs and garlic. When the butter has melted, baste the steaks. Remove to a cutting board to rest for at least 5 minutes or up to 10 minutes.
Meanwhile, finish making the JoJo fries: Drop the coated potatoes in the hot oil in small batches and fry until golden brown and crispy, 3 to 5 minutes, bringing the oil back to 375 degrees F in between batches. Remove to the roasting rack and season with salt.
Slice the rib eyes and place on a plate. Serve with a pile of JoJo fries.