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Jamie Purviance

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

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    6 to 8 min.

Serves 4
Prep Time
20 min.
Grilling Time
6 to 8 min.

the Ingredients

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  • 5 tablespoons unsalted butter, softened, divided
  • 30 grams crumbled blue cheese, such as Gorgonzola (about 30 grams), at room temperature
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper
  • 4 boneless rib eye steaks, each about 340 grams and 2.5 centimeters thick, trimmed of excess fat
  • Extra-virgin olive oil
  • 2 large yellow onions, thinly sliced (600 to 700 grams)
  • 1 tablespoon balsamic vinegar


  • 01 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.
  • 02 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.
  • 03 In a large skillet on the stove, 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.
  • 04 Prepare the grill for direct cooking over high heat (230° to 290°C). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 05 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 (if flare-ups occur, move the steaks temporarily over indirect heat). 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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