Allow your steak to come to room temperature before beginning.
Using a mandoline, slice the onions very thin. Soak the onion slices in milk for 15 minutes.
While your onions are soaking, combine the black pepper, minced garlic and olive oil. Rub the steak all over with the oil and garlic mixture, pressing everything firmly into the meat. Set aside.
Set the 2 cups of oil in a deep pot over your side burner, or on the stove, to heat. Oil and then preheat your grill or Infrared SIZZLE ZONE™ to high, about 600°F.
In another bowl, combine the melted butter, balsamic and herbs. Set aside and keep warm.
Combine the flour, salt, garlic, Bone Dust, and pepper. Grab a handful of onions and dredge through the flour. Shake off the excess flour and fry the onions for about 4 minutes per handful, until they are golden and crispy. Drain on a plate lined with paper towel. Keep warm.
When your onions are done, season the steak with the coarse salt and place on the grill at a 45° angle. Grill for 2 to 3 minutes to sear. Turn the steak another 45°, do not flip it, for another 2 to 3 minutes to sear. Flip the steak over and baste generously with the balsamic-butter. Continue grilling for 2 to 5 minutes before flipping the steak again, basting and plating.
Allow the steak to rest on the plate for at least 5 minutes before cutting into it.
Top with a ginormous mound of frizzled onions and serve with a fully loaded baked potato and some corn on the cob.