Beef stroganoff steak fries

Mix olive oil with smoked paprika, oregano, garlic powder, onion powder, BFF seasoning and a clunk of Parmesan.

Halve each potato and cut into big steak wedges; toss in a bowl with the seasoned oil in two stages.

Lay the wedges flat, one cut side down, on a parchment-lined sheet pan for direct contact with the pan.

Bake at 450 for about 20 minutes, flip, then about another 20 minutes.

Season the rib eyes aggressively, mopping up the seasoning with the sides of the steaks.

Heat a pan until smoking with beef tallow; cook the steaks, turning every minute and a half to two minutes, to 130 internal; rest loosely covered with foil.

Pour off most of the oil, keeping the fond; add butter and olive oil, sliced cremini mushrooms and sliced yellow onion; cook about 5 minutes until softening.

Add squeezed garlic until fragrant, then a couple tablespoons of vermouth and let it burn off; add 2 cups beef broth and bring to a simmer.

Stir in 1/2 cup whipping cream and simmer gently about 15 minutes until reduced and thick.

Stir in 1 tablespoon Worcestershire, 1 1/2 tablespoons Dijon, 1/2 cup sour cream, a pinch of BFF and chopped dill; simmer 5 minutes to rewarm.

Slice the steak into small bites. Pile the wedges in a bowl, top with stroganoff, steak and dill.