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.

Heat up a dutch oven/skillet with beef tallow until the oil is 350F. Dry off your fries and add them to the oil.

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 the minced garlic, chopped parsley and salt. Keep warm until ready to serve.

Slather the steaks with Toom Garlic Dip and season generously with SPG, then set to the side until ready to cook.

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

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.

In a bowl, mix together the Garlic Butter Sauce

Finally, slice your steak, add it with the fries and top with Garlic Butter Sauce. Serve and enjoy!