Maple, Ginger Glazed Rib Eye Steak With Maple Caramelized Onions

2 steaks pastured,grass fed (I used rib eye almost 2 inches thick)

1/4 cup Grade B maple syrup

3 tablespoons soy sauce

1 teaspoon fresh ginger grated

1 tablespoon melted butter

salt and pepper to taste

1/2 yellow onion thinly sliced

1  tbs butter

2 tablespoons marinade made for steaks

Take steaks out of the refrigerator, lightly salt (just a little) and let them sit at room temperature for 30 minutes. Pre heat oven to 425 degrees. Grate the ginger, place in small mixing bowl, add the maple syrup, melted butter and soy sauce and whisk to combine.Pat the steaks dry with a paper towel and spoon about half of the marinade on the steak and let sit for 15 minutes. Heat oven proof skillet lightly coated with olive oil. When the skillet is good and hot, scrape some of the marinade off of the steak, add pepper and place the steaks in the skillet let them sear about 3-4 minutes, spoon a little more marinade on top of steaks and place it in the oven for 7-8 minutes for a medium rare steak. Remove from oven place on cutting board and tent with foil and let sit for 10 minutes. The steak should feel firm but not dry when you poke with your finger. There will be a slight give. You can use a meat thermometer if you are more comfortable doing that for a medium rare steak it should register 135-140 when you remove from the oven, and the final temperature would be 140-145 after it rests.

To make the onions, melt a tbs of butter in a skillet, add the sliced onions and spoon about 2 tbs of the marinade on them and let them caramelize on med heat. It will take about 20 minutes. You can serve the steak whole or slice it, your choice. Top with the caramelized onions and serve.