Bone in Ribeye with Parmesan truffle fries

For Truffle Fries:

1. Cut 2 russet potatoes into battonet style. 
2. Heat frying oil to 325-375°F. 
3. Drop in fries for 5-8 minutes or until desired crispness. You can also double fry to achieve maximum crispiness.
4. Add hot fries to a bowl, toss with 2 tsp truffle oil, 3 Tbsp freshly grated Parmesan, 1 Tbsp chopped Parmesan, a pinch of truffle salt, and chopped parsley.

For Ribeye Steak:

1. Heat a cast iron skillet on high heat. Once heated thoroughly, add oil.
2. Sear the bone-in ribeye steak for 5-6 minutes on each side (for a 1.25 inch cut).
3. Once flipped over, add 3 Tbsp butter, 2 cloves garlic, rosemary, and thyme to the skillet.
4. When the butter is bubbling, ladle and baste the steak with the melted butter and herbs.
5. Remove the steak from the skillet and let it rest for 5 minutes. (For medium rare, pull the steak when it reaches 120°F internal temperature).