To begin, slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking. Next, lay out your ribeye caps so that they are touching on one end. Then, roll them together to make pinwheels. Add two or three butcher twine tie-downs, then slice in between to make a ribeye cap. Season generously with salt, then set to the side until ready to cook.

Preheat your grill to medium high heat (around 375F) for direct grilling.

Heat up a dutch oven/skillet with beef tallow until the tallow is 350F. Dry off your fries and add them to the beef tallow. Cook the first time for about 3-4 minutes, pulling them out and letting them cool for 2-3 minutes (Note: Do the fries in 2-3 batches so as to not overcrowd the pan). Then, add the fries back to the pan and fry again until they are golden brown (about 4-5 more minutes). Once the fries are done, place them on a plate with a paper towel to catch the excess oil. Add the fries to a bowl along with some salt and toss to evenly coat them. Keep warm until ready to serve.

Next, add the steaks to the grill and cook until 120F internal (about 10-18 minutes). Cook the steaks for about 3-4 minutes per side, flip and continue cooking to build a good crust. Keep flipping every 3-4 minutes until done. When the steaks are done, let the steaks rest for 10 minutes.

Finally, add a skillet to the grill for direct cooking at medium high heat. Melt your clarified butter first, then add your minced garlic. Cook until they are golden brown (about 5-8 minutes), then add your chili flakes and lemon juice. Pull off the heat and let cool for 2 minutes.

Finally, toss your fries in some of the garlic chili butter, slice your steak, garnish everything with parsley and salt. Serve and enjoy!