Grilled Ribeye with red wine caramelized onions and blue cheese

Ingredients

• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground pepper
• 1-1 1/4 pounds bone in, ribeye steak
• 1 tablespoons extra-virgin olive oil
• 2 cups thinly sliced onion
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 1 teaspoon brown sugar
• 1/4 cup crumbled blue cheese

Preparation

1. Preheat grill to med-high temp.
2. Pat steaks dry and sprinkle with 1/4 teaspoon each salt and pepper.  Add the steaks to the grill and cook until browned on the bottom, 2 to 4 minutes. Turn over, reduce heat to medium-low and cook to desired doneness, 3 to 5 minutes for medium-rare. Remove the steaks from the grill and set aside, covered with foil.
3. Add 1 tablespoon oil to a medium large pan and  the heat to medium. Stir in onion, water and brown sugar, and red wine vinegar, cover and cook, stirring occasionally, until the onion is golden brown and the liquid has evaporated, 8 to 10 minutes. (Add more water a tablespoon at a time if the onions are browning too quickly.)
4. Remove from the heat. Stir in blue cheese and the remaining 1/4 teaspoon salt. Serve over the steaks.

Notes:

I served this with sauteed green beans with almond slivers.