Preparing the Steak

1. Season the Steak: Pat the ribeye steak dry with paper towels. Rub both sides with olive oil, then generously season with salt, pepper, garlic powder, and onion powder. Let the steak rest at room temperature for about 30 minutes to allow the flavors to meld.
2. Preheat the Grill or Pan: Heat your grill or a large skillet over medium-high heat. If using a skillet, add a bit of oil to prevent sticking.
3. Cook the Steak: Place the steak on the hot grill or skillet. Cook for 4-5 minutes on each side for medium-rare, or longer if you prefer your steak more well-done. Use a meat thermometer to check the internal temperature (135°F for medium-rare).
4. Rest the Steak: Once cooked to your liking, remove the steak from the heat and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Preparing the Potatoes

1. Boil the Potatoes: Place diced potatoes in a pot and cover with cold water. Bring to a boil and cook for 5-7 minutes until slightly tender. Drain and set aside.
2. Sauté Onions and Peppers: In a large skillet, heat olive oil over medium heat. Add chopped onions and bell pepper, cooking until softened (about 3-4 minutes).
3. Cook the Potatoes: Add the boiled potatoes to the skillet with the onions and peppers. Season with salt, pepper, smoked paprika, rosemary, and garlic powder. Cook for 15-20 minutes, stirring occasionally, until the potatoes are golden brown and crispy.
4. Final Touches: Taste and adjust seasoning if necessary. Sprinkle with fresh parsley and chives before serving.