Peel the potatoes and cut them into fries of your desired thickness. Soak them in ice water for 2 hours or overnight.

Salt your ribeye steaks generously and let them brine in the fridge for 1 hour.

Preheat oil in a large pan to 275°F. Pat the potatoes dry and fry them in batches for 5-6 minutes until soft but not browned.

Place the fries on a sheet pan lined with paper towels and freeze them for 30-45 minutes.

Melt the butter and let it cool. Sauté the shallot, tarragon, chives, vinegar, and wine over medium-low heat until the liquid absorbs. Cool the mixture.

Bring the steaks to room temperature.

In a metal bowl, whisk together the yolks, 2 tbsp of melted butter, the tarragon mixture, white pepper, and Tabasco.

Place the bowl over a simmering pot of water and whisk until the mixture turns pale yellow and thickens (about 2 minutes). Slowly drizzle in the remaining butter while whisking to emulsify. Remove from heat.

Heat a cast iron skillet on high for 2 minutes. Pat the steaks dry and sear for 3 minutes per side for medium-rare. Let rest.

Increase the frying oil to 375°F and fry the potatoes until golden brown. Sprinkle with salt and parsley.

Slice the steaks and serve with the fries, béarnaise sauce, and garnish with chives and black pepper.