Begin slicing your potatoes with a mandolin to a thin shape. Stack them on top of each other and slice them into thin cut fries. Set the sliced fries into an ice water bath. Slice up your jalapenos, red onion and cilantro then set to the side. Finally, lather your steaks with oil and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook.

Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.

Add enough Beef Tallow or frying oil to the skillet to be 1” high and heat up till 350F. Carefully add your thin cut fries to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fries out and pat dry. Season with kosher salt and keep warm until serving.

Next, add your filets to the grill and cook for 3-4 minutes per side or until they are 120F. Once the steaks are done, pull off and let rest for 10 minutes. Finally, slice your ciabatta bread in half and toast it up over the fire.

Once rested, slice up your filets. Next, begin building your sandwich with the toasted break slathered with some fresh guacamole, sliced steak, melted cheese, more guacamole, thin cut fries, red onions, jalapenos, cilantro and sour cream. Finish off with the top bun, serve and enjoy!