Preheat oven to 375F. Line baking sheet (might need two) with parchment paper.

Scrub potatoes clean or peel the skin off. I keep the skin on.

Cut into 1/4 inch thick french fries. Add to a bowl with cold water and let sit for 30 minutes.

Meanwhile, melt duck fat with minced garlic. Mix until well combined.

Remove potatoes from water, pay dry (make sure they are really dry), and then toss in duck fat with minced garlic.

Add potatoes to baking sheet in a single layer making sure not to overcrowd the potatoes.

Roast for 20 minutes then toss the potatoes. Turn the oven up to 425F and roast for an additional 15-20 minutes or until frites are crispy and golden brown.

Season frites with kosher salt and serve.

Let your steaks come to room temperature.

Pat dry and then generous season with kosher salt and fresh crack black pepper.

Preheat a cast iron skillet over medium high heat. Add ghee once the skillet is hot.

Melt the ghee and make sure to swirl it around to cover the bottom of skillet.

Add the steak to the skillet and sear one each side for 3-4 minutes per side for medium-rare steak. Sear longer one each side if you want your steak cooked more.

Remove steaks from skillet and let rest for at least 10 minutes before cutting and serving.

Mix both ingredients until well combined. Store in refrigerator until ready to use. Dip your frites in this!