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 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.

In a skillet over medium heat, add your oil and soften your shallots for 2-3 minutes.

Deglaze with Pendleton and scrap the bottom of the skillet.

Add the beef stock and bring to a simmer and let reduce by half.

Lower the heat of the skillet, then add the peppercorns and heavy cream and stir continuously until thickened.

Lay out your steak 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.

Finally, slice your steak, add it with the fries and top the steak with the sauce. Garnish everything with parsley and salt. Serve and enjoy!