Steak With Blue-Cheese Butter And Celery Salad

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1/2 small red onion, thinly sliced

4 6-to-7-ounce top blade steaks

Kosher salt and freshly ground pepper

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

2 tablespoons unsalted butter, softened

3 tablespoons crumbled blue cheese

3 tablespoons chopped fresh parsley

4 stalks celery, thinly sliced

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 lemon

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