Salt and Pepper Rib Eye Steaks with Blue Cheese Butter and Caramelized Onions

Preparation & Cooking Time: 20 minutes, plus 40 to 50 minutes to cook the onions | Grilling time: 6 to 8 minutes
Serves: 4


Recipe by Jamie Purviance

  • 5 tablespoons unsalted butter, softened, divided
  • cup crumbled blue cheese, such as Gorgonzola, at room temperature
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 2 large yellow onions, thinly sliced (5 to 6 cups)
  • 1 tablespoon balsamic vinegar


  1. In a small bowl using a fork, blend 4 tablespoons of the butter, the cheese, parsley, teaspoon salt, and teaspoon pepper. Set aside until ready to serve.

  2. Lightly brush the steaks on both sides with oil and season with 2 teaspoons salt and teaspoon pepper. Let stand at room temperature for 15 to 30 minutes before grilling.

  3. In a large skillet add 1 tablespoon oil and the remaining 1 tablespoon butter. Cook over medium heat until the butter is melted. Add the onions and 1 teaspoon salt and mix well. Cook until the onions soften and turn golden brown, stirring occasionally, about 20 minutes. Reduce the heat to low, add the vinegar and teaspoon pepper, and continue to cook until the onions are very tender, 20 to 30 minutes more, stirring frequently.

  4. Prepare the grill for direct cooking over high heat (450 to 550F).

  5. Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Serve the steaks warm with a spoonful of butter on top and the onions on the side.