Prepare the Potatoes: Peel and cut potatoes into fries. Soak in ice water for at least 2 hours or overnight.

Salt-Brine the Steak: Sprinkle salt on ribeyes and let them rest in the fridge for 1 hour.

First Fry: Heat oil to 275°F (135°C). Pat dry the fries and fry in batches for 5-6 minutes until soft. Drain on paper towels and freeze for 30-45 minutes.

Make the Béarnaise Sauce: Melt butter and let it cool. In a pan, cook shallots, tarragon, chives, vinegar, and wine over medium-low heat until liquid absorbs. Let cool.

Whisk the Yolks: Place egg yolks in a bowl, add 2 tbsp of melted butter, prepared tarragon mixture, white pepper, and Tabasco.

Cook the Sauce: Place the bowl over a saucepan with simmering water. Whisk continuously until thickened (about 2 minutes). Off heat, drizzle in the remaining butter and whisk until emulsified.

Cook the Steak: Heat a cast-iron pan on high for 2 minutes. Pat dry the steaks and sear for 3 minutes per side for medium-rare. Rest before slicing.

Final Fry: Increase oil temp to 375°F (190°C) and fry the potatoes again until golden and crispy. Season with salt and parsley.

Serve: Slice the steak, serve with béarnaise sauce, chives, and crispy fries.