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

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

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.

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.

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.

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

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

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