Rib-eye steaks, which the French call entrecôtes, are richly marbled, which makes them quite juicy and full of flavor. Because they don't dry out over high heat, rib-eyes are our favorite cut of beef to throw on a searingly hot grill. Try to find aged rib-eye steaks, which are more tender and have a mellower flavor. Most aged beef is sold directly to restaurants, but good butchers and even some supermarkets stock aged beef, especially in the summer grilling season.

In this recipe, sweet caramelized onions stand up to the smoky flavor of the meat. Intensely aromatic herbs like tarragon (the foundation of that classic steak accompaniment, béarnaise sauce) also work well with grilled beef. Here we mix herbs into a salad that is sprinkled over the steaks.

Grilled Rib-Eye Steak with Herbs and Caramelized Onions
Arrows Restaurant, Ogunquit

2 Tablespoons unsalted butter
1/3 cup white wine
2 Tablespoons balsamic vinegar
3 medium yellow onions, cut in half around the equator, skin on
Kosher salt
Freshly ground black pepper
6 rib-eye steaks, 7 ounces each, preferably aged
2 Tablespoons olive oil
¼ cup extra-virgin olive oil
2 Tablespoons red wine vinegar
¼ cup tarragon leaves
¼ cup flat-leaf parsley
¼ cup chervil leaves

Preheat oven to 350°. Cut the butter into small pieces and sprinkle it over the bottom of a small baking dish. Add the wine and balsamic vinegar. Sprinkle the flat side of the onions with salt and pepper and arrange them flat side down in the baking dish. Bake until the onions are very soft and brown, about 45 minutes. Remove from the oven, cover with foil, and keep in a warm place until ready to serve. (The onions can be prepared up to 2 hours ahead.)

Start a gas or charcoal grill. While the onions are cooking, brush the steaks on both sides with the 2 Tablespoons olive oil, salt and pepper, and set aside at room temperature for up to 30 minutes or in the refrigerator for up to 4 hours.

When the coals are white hot and you can barely hold your hand over the fire for a second, grill the steaks for about 3 minutes on each side until medium-rare. While the steaks are grilling, whisk together the extra-virgin olive oil and red wine vinegar in a small bowl. Toss the herbs and season with salt and pepper.

Put a steak on each of 6 plates and add an onion half flat side up. Drizzle the steaks with some of the cooking liquid from the baking dish and top with the herb salad. Serve at once.

Serves 6.

Clark Frasier and Mark Gaier are the chef-owners of Arrows restaurant in Ogunquit.