Step 1: Prepare the Potatoes

Place the cut potatoes in a large bowl of ice water and soak for at least 2 hours or overnight. This removes excess starch and helps create extra crispy fries.

Drain and dry the potatoes thoroughly before frying.

Step 2: Dry Brine the Steaks

Season the ribeye steaks evenly with kosher salt and place them on a wire rack over a baking sheet.

Refrigerate uncovered for 1 hour, then allow the steaks to come to room temperature before cooking.

Step 3: First Fry

Heat neutral oil in a heavy pot to 275°F (135°C).

Fry the potatoes in batches for 5–6 minutes until soft and cooked through without browning.

Transfer to a paper towel-lined tray and freeze for 30–45 minutes.

Step 4: Prepare the Herb Reduction

In a skillet over medium-low heat, combine:

Shallot
Fresh tarragon
Dried tarragon
Chives
Red wine vinegar

Cook until the liquid is nearly absorbed, then cool completely.

Step 5: Make the Béarnaise Sauce

Bring a small saucepan of water to a gentle simmer.

In a heatproof bowl, whisk together:

Egg yolks
A small amount of melted butter
Herb mixture
White pepper
Tabasco sauce

Place the bowl over the simmering water and whisk constantly until pale, creamy, and thickened.

Slowly drizzle in the remaining melted butter while whisking continuously until smooth and emulsified.

Step 6: Second Fry

Increase oil temperature to 375°F (190°C).

Fry the potatoes again until golden brown and crispy.

Season immediately with salt and chopped parsley.

Step 7: Cook the Steak

Heat a cast-iron skillet over high heat until very hot.

Season the steaks with black pepper and sear for several minutes per side until a rich crust forms and the desired doneness is reached.

Let the steaks rest for several minutes before slicing.

Step 8: Serve

Serve sliced steak alongside crispy fries and warm béarnaise sauce.

Finish with chopped chives and extra herbs if desired.