Instructions

In a bowl, whisk together all of the ingredients, except the onions and Essence.
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Place the steaks in a large zip-lock bag with the marinade. Seal and refrigerate for at least 12 hours, and up to 36 hours.
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Preheat a grill.
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Remove the steaks from the marinade and pat dry. Season both sides with 1 tablespoon of the Essence and the peppercorns. Pour the marinade into a small saucepan and bring to a simmer. Simmer until thickened and reduced by one-third in volume, about 5 minutes, stirring occasionally. Remove from the heat.
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Sprinkle the thick onion slices with the remaining 1 tablespoon of Essence.
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Grill the steaks until medium-rare, about 6 minutes per side. At the same time, grill the onions (as though grilling a patty, so the rings stay together) until golden and char-marked by the grill, turning once.
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Remove the steaks from the grill and top with the grilled onions. Serve with the reduced marinade as sauce.
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Yield: Serves 2 hungry cowboys, or 4 regular folks