Preheat your oven to 425°F (220°C) and prepare the potatoes by peeling and slicing them into ½-inch thick wedges.

Rinse the wedges under cold water and dry them thoroughly with a towel.

In a bowl, toss the dried potato wedges with olive oil, kosher salt, black pepper, garlic powder, and dried oregano.

Spread the seasoned wedges on baking sheets and bake for 20–25 minutes until golden brown, tossing halfway.

Remove the fries, flip them, and sprinkle half of the cheese over them, then bake for an additional 10–15 minutes.

While fries are baking, season steak with salt and pepper, sear in a hot skillet with beef tallow for 3–4 minutes per side.

Rest the steak for 5–10 minutes, then slice against the grain.

Serve fries with sliced steak, drizzled with lemon herb aioli and garnished with parsley.