Season rib-eye steaks with salt and pepper on both sides. Let them rest about 20-30 minutes at a room temperature. Prepare fries according to package instructions. Cook the meat on a hot grill pan or on the classic grill. Pass to the other side at the moment when the dark grill marks appear. Fry twice on each side, so the dark grill marks formed a distinctive grille - this way you will get a medium rare steak. If you like bloody steaks - fry them a little less. Leave steaks after removing from the pan for a few minutes to rest (adjust to the temperature inside and outside of the meat).
Place the piece of parchment on wooden tray. Lay a steak, fries, and bowl with a portion of coleslaw salad on the tray and garnish with cherry tomatoes.
Do not forget about the sharp knife with teeth, salt and fresh pepper.