Grilled T-Bone Steaks with Balsamic Onion Confit

Ingredients

• 1 tablespoon unsalted butter
• 3 large onions
• peeled and sliced about 1/2 inch thick
• Pinch of salt
• 3 tablespoons balsamic vinegar
• 3 tablespoons honey
• preferably acacia honey
• 4 14-ounce T-bone steaks
• 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper

Instructions

1. 1

   To make the onions, melt the butter in a nonstick large skillet over medium heat.

2. 2

   Add the onions and salt and stir well.

3. 3

   Add 1 cup water.

4. 4

   Cook, stirring often, until the water evaporates and the onions are softened, about 20 minutes.

5. 5

   Stir another cup of water into the onions.

6. 6

   Cook, stirring often, until the water evaporates and the onions are tender and beginning to brown, about 20 minutes more. 2 Stir in the vinegar and honey.

7. 7

   Cook, stirring often to avoid scorching, until the onions are caramelized and the liquids are syrupy, about 10 minutes.

8. 8

   Remove from the heat and cover the skillet to keep the onions warm. 3 Meanwhile, prepare a hot fire in an outdoor grill.

9. 9

   Season the steaks with the salt and pepper and let stand at room temperature while the grill heats. 4 Lightly oil the grill grate.

10. 10

    Place the steaks on the grill and cover.

11. 11

    Grill, turning after 3 1/2 minutes, until the tops of the steaks feel somewhat firmer than raw when pressed with a finger, about 7 minutes for medium-rare steak. 5 Transfer each steak to a dinner plate.

12. 12

    Top with a heap of onions and serve at once.