Summertime Grilled Rib Eye with Onion Relish

Ingredients

• 2 tablespoons cracked black pepper
• 2 dry bay leaves, crumbled
• 1 tablespoon Asian fish sauce
• 1/4 cup extra-virgin olive oil
• Six 12- to 14-ounce rib eye steaks, about 3/4 inch thick
• 4 tablespoons unsalted butter
• 1 pound red onions, thinly sliced
• 2 pickled jalapeños, seeded
• 1 tablespoon dry red wine
• 2 tablespoons red wine vinegar
• Salt
• freshly ground pepper
• 1/2 cup drained cocktail onions, coarsely chopped
• 1/4 cup oil-cured Moroccan olives, pitted and chopped
• 1/4 cup torn mint leaves