I’d start with them at room temperature. Remove all of the excess water. Work in small batches and cook them in 320ºF oil for three minutes or so, until they are pale and floppy. Remove them from the oil, drain, and allow to cool to room temperature. Bring the oil to 375ºF and cook the cooled fries in batches until they are crisp, golden brown, and delicious. Drain on a rack and sprinkle with kosher salt. Keep them hot in the oven (200ºF).
I like a little garlic salt and some freshly-ground black pepper. Use as much of both as you like, but don’t make it too salty. I get all stabby with a fork, so as to get the seasonings into the middle of the meat. I get steaks that are nicely marbled, so there’s plenty of fat in them. Sear them in a cast-iron frying pan on both sides, cooking to desired doneness. Use a flat-ended spatula to scrape the pan. This will help to fill in any imperfections, and aid the seasoning of the pan.
The only time I do ‘gravy’ with steaks is when I make steak au poivre, so I can’t help you there. I suspect that if you cook the steak as above, it wouldn’t be good for gravy.