1. Get the steaks and butter to room temperature.

2. Chop up tarragon and combine with butter, lemon juice, flattened anchovy and minced garlic.

3. Place the butter mixture in saran wrap and shape a log. Place in freezer.

4. Cut up your fries and place them in a cold bowl of water and ice.

5. Now, pre-heat your grill pan or grill. Coat with oil (so the meat wont stick). In another, deeper pot, heat about 3-4 inches of oil. Here you really should use an oil thermometer and you should have one, because for proper frying this oil should be at 360 degrees F.

6. Place two cloves of garlic in the deep pot where the oil is warming and take them out before they start browning.

7. Now with the oil at the right frying temperature, make your first batch of fries. Do not overcrowd the pot with too many fries (just a handful at a time). Get someone else to tend to the fries while you do the steak. Throw your serving plates in the oven to get them hot.

8. Ok, now the steak. With a 1-1.5 inch steak you want about 3 minutes a side for rare, 4 minutes for medium rare and leave it on forever if you want more than that. Just imagine the heat first searing the edge and then penetrating the meat. You definitely do not want to cook each side for more than 4 minutes in my opinion.

9. Now let the steak REST. For 2-3 minutes preferably wrapped in foil in a warm oven on a hot plate.

10. Place on cutting board and SLICE ACROSS THE GRAIN. That means don't slice that thing like you would typically eat it. Slice it perpendicular to the little nerve lines you see running across the surface of the steak.

11. Cut a round of the now hard butter and place it on top of the steak and let melt. Mmmmmm.

12. Serve it as HOT as you can! Realistically it will take you some tries to get this one efficient.