Rick’s Chophouse’s Cowboy Bone-in Ribeye - Goodtaste with Tanji

Ingredients

• Four 12-ounce Idaho potatoes
• Olive oil
• Kosher salt
• 1 cup chopped cooked bacon
• 1 cup shredded cheddar cheese
• Butter, sour cream, and thinly sliced scallions (for garnish)
• ½ cup Champagne vinegar
• 2 large eggs
• Juice of half a lemon
• ½ teaspoon Tabasco sauce
• ½ teaspoon Worcestershire sauce
• Pinch of white pepper
• 3 sticks unsalted butter (melted (keep warm))
• 3 Tablespoons chopped tarragon
• Canola oil (for frying)
• 4 cups milk
• 1 cup buttermilk
• 4 large eggs
• 4 cups all-purpose flour
• 1 Tablespoon kosher salt
• 1 Tablespoon black pepper
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 large white onions (sliced 1-inch thick and separated into rings)
• Four 22-ounce bone-in ribeyes
• Kosher salt and freshly ground black pepper