Preheat oven to 375 degrees.

Scrub the potato (I don't peel mine, but feel free to if you prefer). Cut potato into thin strips. Place in a bowl and drizzle with 2 tbsp. avocado or olive oil. Toss until evenly coated. Season with salt and pepper, to taste.

Spread fries across two parchment paper lined baking sheets. so that they are evenly spread and not over lapping. You want them to have plenty of room to bake and crisp up. If they are too crowded or over-lapping, they will steam and not get crisp.

Bake in the oven for 15 minutes, then remove from oven and give them a good toss. Place back into the oven and continue baking until golden brown and crisp on the edges...another 10-15 minutes.

Place the safflower oil in mason jar just wide enough to fit an immersion blender.

Drop an egg into the jar.

Once settled, take immersion blender and place all the way down to the bottom of the jar, placing blade over egg yolk.

Turn immersion blender on high and hold for about 10 seconds, then lowly raise up and down throughout mixture until oil emulsifies, roughy 30 seconds.

Add garlic, lemon juice, white wine vinegar, salt and pepper. Blend until combined and smooth.

Stir in the chopped tarragon. Set aside or refrigerate until ready to use.

Pat dry the steak. Season generously with kosher salt and coarse black pepper.

Heat a cast iron skillet over medium-high heat. When just smoking, add a little ghee or oil into the bottom of the skillet and swirl to coat.

Place the steak into the hot skillet and sear until browned, about 4 minutes. Then flip.

Reduce heat to medium-low and continue to cook, flipping as needed to cook more evenly, until internal temperature reaches 120 degrees, about 7 more minutes.

Remove from skillet and onto a plate. Tent with foil and let rest for 5 minutes.

Slice and serve with frites and aioli!