Ingredients:

4 (1- 1 14/ lb.) T-bone steaks, 1-1 1/4 inches thick
1/2 t. kosher or other coarse salt
Sweet Onion Topping:
2 large sweet onions, such as Vidalia, Maui, Texas 1015 or Walla Walla
1/4 C. unsalted butter
2 T. vegetable oil
3 T. dry red wine
1/2 t. kosher or other coarse salt
3 oz. blue cheese, crumbled, at room temperature

Method:

Sprinkle steaks lightly with salt, cover, and let stand at room temperature about 30 minutes.

Slice onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root ends so that the wedges hold together. Melt butter with oil in heavy skillet over medium-low heat. Add onions to skillet and gently turn them over in the butter to coat all sides. Cover skillet and cook 12-15 minutes until crisp-tender, with some brown edges. Uncover and add wine and salt. Raise heat to medium-high and continue cooking until onions color lightly and excess liquid evaporates, frequently scraping up any browned bits from bottom of pan. Keep onions warm.

Prepare grill for a two-level fire capable of cooking first on high heat (1-2 seconds with the hand test) and then on medium heat (4-5 seconds with the hand test). Keeping the more tender sections of the steaks angled away from the hottest part of the fire, grill steaks uncovered over high heat 2 1/2-3 minutes per side. Move steaks to medium heat, turning them again, and continue grilling 2 1/2-3 minutes per side for medium-rare doneness. Steaks should be turned a minimum of three times, more often if juice begins to form on surface. If grilling uncovered, sear both sides of meat first on high heat, uncovered, 2 1/2-3 minutes; finish cooking with cover on over medium heat, 5-6 minutes, turning steaks once midway.

Transfer steaks to plates, scatter blue cheese over each, top with warm onions, and serve hot.