Part 1: Fries

1. Prep the Potatoes:
   • Peel and cut potatoes into ¼-inch sticks. Soak in ice water for at least 2 hours to remove excess starch.
2. First Fry:
   • Heat oil to 275°F. Pat potatoes dry and fry in batches for 5–6 minutes. Drain on paper towels and freeze for 30–45 minutes.
3. Second Fry:
   • Heat oil to 375°F. Fry potatoes again until golden and crispy (2–4 minutes). Sprinkle with salt and garnish with parsley, if desired.

Part 2: Steak

1. Prepare the Steaks:
   • Season steaks generously with salt and refrigerate for 1 hour to dry brine. Bring to room temperature before cooking.
2. Sear the Steaks:
   • Heat a cast iron skillet over high heat. Pat steaks dry and sear for 3 minutes per side for medium-rare, adjusting time for doneness. Let steaks rest for 5–10 minutes before slicing.

Part 3: Béarnaise Sauce

1. Cook Aromatics:
   • Combine shallot, red wine vinegar, white wine, fresh and dried tarragon, and chives in a skillet. Cook over medium heat until liquid reduces completely. Cool slightly.
2. Whisk the Egg Yolks:
   • In a bowl, whisk egg yolks with 2 tbsp melted butter, the cooked aromatics, white pepper, and Tabasco.
3. Double Boiler Method:
   • Place the bowl over a simmering pot of water. Whisk until yolks thicken and turn pale yellow (2 minutes).
4. Emulsify:
   • Slowly drizzle in remaining melted butter while whisking until sauce is smooth and creamy.

Assemble the Dish

• Plate steak slices on one side and fries on the other. Drizzle béarnaise sauce over the steak or serve on the side for dipping. Garnish with fresh chives if desired.