8 tablespoons unsalted butter, divided
1 large shallot, minced
1/2 cup balsamic vinegar
2 large fresh rosemary sprigs
4 large sweet onions
2 tablespoons olive oil
freshly ground black pepper
4 good steaks (ribeyes, t-bones, or New York strips)
2 tablespoons orange juice
Melt 6 tablespoons butter in a heavy saucepan.
Add minced shallot and cook until translucent.
Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup.
Remove from heat. (Balsamic will separate at it stands.)
Prepare grill. (Gas or charcoal, but I prefer charcoal.)
Peel onions and slice into 1/2-inch-thick rounds.
Drizzle with oil and season with salt and pepper, being carefully to keep rings intact.
Season steaks with salt and pepper.
Grill onions until tender, turning frequently, and again being careful to keep rings intact. (You may skewer onions to make this easier.)
Move onions to cooler area of grill to keep warm.
Grill steaks to desired doneness.
Transfer steaks and onions to platter; cover and let rest.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer.
Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth.
Season with salt and pepper to taste.
When plating, drizzle sauce over steaks and onions. Serve with additional sauce on the side. (Serves 4)