INGREDIENTS
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1/2 small red onion, thinly sliced
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4 6-to-7-ounce top blade steaks
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Kosher salt and freshly ground pepper
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2 tablespoons Worcestershire sauce
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1 tablespoon hot sauce
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2 tablespoons unsalted butter, softened
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3 tablespoons crumbled blue cheese
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3 tablespoons chopped fresh parsley
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4 stalks celery, thinly sliced
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1 tablespoon plus 2 teaspoons extra-virgin olive oil
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1 lemon