Step 1: Prepare the Fries

1. Peel and cut the potatoes into thin strips. Soak them in cold water for at least 30 minutes to remove excess starch.
2. Drain and pat dry with paper towels.
3. Heat oil in a deep pot or fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they’re soft but not browned. Remove and let them drain on paper towels.
4. Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2–3 minutes until golden and crispy. Sprinkle with salt and set aside.

Step 2: Cook the Steaks

1. Season the ribeyes generously with salt and pepper.
2. Heat a skillet over medium-high heat with a drizzle of neutral oil. Sear the steaks for 3–4 minutes per side for medium-rare, or adjust to your preferred doneness.
3. Remove the steaks from the skillet and let them rest for 5–10 minutes.

Step 3: Make the Sauce

1. In a small saucepan, combine the minced shallot, red wine vinegar, white wine, and dried tarragon. Simmer over medium heat until reduced by half.
2. Strain the mixture into a bowl and let it cool slightly.
3. Whisk the egg yolk into the reduction. Slowly drizzle in the melted butter while continuously whisking until the sauce thickens.
4. Stir in fresh tarragon, white pepper, Tabasco, and chives. Keep warm.

Step 4: Assemble and Serve

1. Plate the steaks and drizzle with the sauce.
2. Serve alongside the crispy fries. Garnish with additional chives or tarragon if desired.