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

Recipe by Jamie Purviance

• 5 tablespoons unsalted butter, softened, divided
• ¼ 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, ¼ teaspoon salt, and ¼ 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 ¾ 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 ¼ 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 550°F).

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.