Step 1: Prep the Fries

1. Peel and cut the potatoes into fries. Soak in ice water for at least 2 hours, or overnight for best results.

2. After soaking, pat the fries completely dry.

3. Heat oil in a large pan to 275°F (135°C). Fry the potatoes in batches for 5–6 minutes until soft but not browned.

4. Transfer to a paper towel-lined sheet tray and freeze for 30–45 minutes to firm them up.

Step 2: Salt-Brine the Steak

1. Generously season the ribeyes with kosher salt.

2. Let them rest uncovered in the refrigerator for 1 hour. This dry brining step enhances flavor and texture.

Step 3: Make the Béarnaise Sauce

1. In a small skillet over medium-low heat, combine the shallot, fresh and dried tarragon, chives, red wine vinegar, and white wine.

2. Cook gently until the liquid is fully absorbed. Do not let it burn. Set aside to cool.

3. Bring a small saucepan with 1/3 full of water to a simmer. In a metal or glass bowl (that fits over the pan without touching the water), whisk together the yolks, 2 tbsp of the melted butter, the tarragon mixture, Tabasco, white pepper, and a pinch of salt.

4. Place the bowl over the simmering water and whisk constantly until the mixture thickens and becomes pale yellow (about 2 minutes).

5. Remove from heat and slowly drizzle in the remaining melted butter, whisking continuously to emulsify.

Step 4: Cook the Steak

1. Let the steaks come to room temperature for even cooking.

2. Heat a cast iron skillet over high heat for 2 minutes. Pat steaks dry and sear for about 3 minutes per side for medium-rare (or to your preferred doneness).

3. Let steaks rest on a cutting board for at least 5 minutes before slicing.

Step 5: Finish the Fries

1. Heat oil to 375°F (190°C). Fry the chilled potatoes in batches until golden and crispy.

2. Drain on paper towels and season immediately with salt and chopped parsley.

To Serve

Slice the steaks and arrange on plates with the crispy fries. Spoon béarnaise sauce over the steak and top with extra chives and black pepper.