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Special equipment: a deep-fry thermometer, large stockpot and chinois
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For the demi-glace: Preheat the oven to 450 degrees F.
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Pour the oil into a metal roasting pan and put it in the oven for 3 to 5 minutes to heat up the pan and condition it with the oil.
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Spread the bones out in the roasting pan and cook until browned, turning the bones occasionally so they brown evenly, 30 to 45 minutes.
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Using tongs, transfer the bones to a stockpot large enough to accommodate the bones and more.
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(Use tongs so that you do not pour any fat into the stockpot; reserve the fat in the pan.)
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Add the ice water to the pot and bring to a simmer.
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Allow the stock to cook for 4 hours at a slow simmer, skimming the surface of the stock occasionally to remove any fat or impurities.
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While the stock is simmering, discard all but about 1/4 cup of the fat in the roasting pan.
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Heat the pan on the stovetop over high heat until hot.
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Add the onions and carrots and caramelize to a golden brown.
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Add the celery and cook for another 10 minutes.
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Stir in the tomato paste and cook until the tomato paste turns a brick red color (about 15 minutes), stirring regularly.
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Stir 1 cup of the red wine into the onion, carrot and celery mixture (the mirepoix) and set aside.
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After the stock has simmered for 4 hours, add the mirepoix mixture, thyme and bay leaf.
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Bring the stock back up to a simmer and continue to cook for another 2 hours.
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In a separate pot, bring the remaining 7 cups red wine to a boil and reduce by one-half.
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Strain the finished stock through a chinois and combine the strained stock with the reduced red wine.
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Bring the stock to a boil and then reduce the heat to a hard simmer.
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Reduce the stock until it's about 8 cups and thick enough to coat the back of a spoon, 30 to 45 minutes.
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Season with salt and pepper and then strain the sauce though a chinois again.
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For the French fries: Cut the potatoes (with the skins on) into batons the length of the potato (1/4 inch by 1/4 inch by 2 inches).
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Put the cut potatoes directly into a large bucket filled with water.
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Run cold water over the cut potatoes until the water flowing over the bucket runs clear.
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In a large pot or table-top fryer, heat the oil until a deep-fry thermometer inserted in the oil registers 250 degrees F. Line a baking sheet with paper towels
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Cook the potatoes in batches just long enough to make them tender but not give them any color, 4 to 5 minutes.
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Transfer the blanched fries to the prepared pan and spread them out in a single layer to cool.
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For the poached eggs, steak and ham: Combine 8 cups water and the vinegar in a saucepan and heat to 180 degrees F. Poach 4 eggs at a time by cracking the eggs and gently lowering each egg into the water.
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Once the eggs have turned completely white, use a slotted spoon to gently release any eggs that are stuck to the bottom of the pan.
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Allow the eggs to cook for 3 minutes.
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Continue with the remaining eggs.
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Reheat the French fry oil to 350 degrees F (to fry the potatoes a second time just before serving).
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While the eggs are poaching, season the steaks with the salt and pepper.
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Heat a skillet over high heat until it just begins to smoke.
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Add the grapeseed oil to the skillet followed by the steaks, making sure not to overcrowd the pan; cook in batches if you have to.
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Cook the steaks for 3 to 4 minutes on the first side, and then flip.
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Cook for another 3 to 4 minutes on the second side for medium-rare to medium steaks (depending on the thickness).
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Remove the steaks and allow them to rest for 5 minutes.
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While the steaks are resting, sear the ham pieces in the skillet on both sides, 1 to 2 minutes on each side.
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Cook the fries in batches in the hot oil until they are golden brown and crispy, 3 to 4 minutes.
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Drain on paper towels and toss in a bowl with salt and pepper.
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To plate: Heat about 1 1/2 cups of the demi-glace in a pan and add the butter.
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Remove from the heat and stir in the butter until combined.
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Place a steak on each plate.
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Pour 1/4 cup of sauce over each steak.
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Place a piece of ham on top of the sauce and then top with 2 poached eggs.
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Top each plate with fries.
