Pan-broiled ribeye steak with bearnaise sauce and double-fried French fries

Season the steak with salt and pepper on each side and leave it at room temperature.

Peel the russet potatoes, slice into thin strips and drop into a bowl of cold water; soak half an hour to an hour.

Dry the potatoes with a kitchen towel. Heat frying oil in a Dutch oven to 300.

First fry: about six minutes, removing them before they colour. Drain on paper towel on a cooling rack on a baking tray to air dry.

In a saucepan combine a quarter cup each of white wine vinegar and dry white wine, a tablespoon of minced shallot, a tablespoon of minced tarragon, the pepper and a pinch of salt. Boil down until reduced to two tablespoons, then take off the heat.

In the nearly cleaned-out saucepan beat three egg yolks until thick and sticky, about a minute. Strain the vinegar reduction into them and beat together.

Beat in a tablespoon of cold butter, move to low heat, then beat in the second tablespoon of cold butter, stirring constantly.

Add the melted butter by droplets, whisking, until thickened: the bottom of the pan shows between strokes and the mixture forms a light cream on the whisk.

Stir in two tablespoons of minced fresh tarragon, more salt and a little black pepper. Keep lidded, off the heat.

Heat a tablespoon and a half of butter and a tablespoon of oil in a stainless steel frying pan over medium high. Lay the steak in, going away from you, and leave five minutes on the first side.

Flip, add a little more butter and baste; about five minutes on the second side. Take the steak off at around 125F and rest five minutes.

Second fry: the fries on very high heat, approximately 345F, for about four minutes, keeping them moving, until golden brown. Remove and toss with salt.

Check the steak with a thermometer (read 135), slice into strips and plate with the fries, bearnaise on top and watercress.