First, peel the potatoes and cut to desired thickness for the fries. Then, soak them in ice water for 2 hours or overnight.

Secondly, sprinkle salt on your ribeyes. Then, salt brine in the fridge for 1 hour.

Preheat a pan with oil to 275F. Then, pat dry your potatoes and fry in batches for 5-6 minutes. You want them super soft and thoroughly cooked.

Place the potatoes on a sheet pan over paper towels and place in the freezer for 30-45 minutes.

Melt your butter and set aside to cool.

To a skillet add your shallot, tarragon (s), chives, vinegar and wine. Turn heat on to medium low. Let the liquid fully absorb while mixing often. Ensure you don’t burn and let cool.

Bring your steak to sit at room temperature.

Add the yolks to a large glass or metal bowl. Then, add 2 tbsp butter, the prepared tarragon, white pepper and tabasco.

Fill a small sauce pan with 1/3 water. Then, bring to a simmer and lower to medium heat.

Add the bowl with the yolks and whisk vigorously until they become pale yellow and thick. Don’t scramble or walk away for a second! I find it takes about 2 minutes.

Off the heat, drizzle the rest of the butter and emulsify.

Preheat a cast iron on high for 2 minutes.

Pat dry your steak and sear for 3 min per side for medium rare, depending on thickness. Then, let it rest.

Turn fry oil up to 375F. Fry the potatoes in batches until golden brown. Hit them with salt and parsley.

Lastly, slice steak, serve with bearnaise, chives, black pepper and the fries.