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1
Place the soy sauce in a shallow baking dish.
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2
Pat the steaks dry with paper towels, place them in the dish, and turn to coat in the soy sauce.
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3
Marinate at room temperature for 2 hours, flipping the steaks halfway through.
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4
About 30 minutes before the steaks are ready, place the onion and vinegar in a medium bowl and stir to combine; set aside.
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5
Heat the oven to 400 degrees F and arrange a rack in the middle.
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6
Heat 2 tablespoons of the oil in a cast-iron skillet over high heat until shimmering (there should be a thin coating of oil over the entire surface of the panadd more if needed).
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7
Pat the steaks dry with paper towels and carefully place them in the pan.
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8
Cook undisturbed until the bottoms are deeply browned in spots, about 4 minutes.
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9
Flip the steaks over, divide the butter over the top of the steaks, and cook for 1 minute.
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10
Place the skillet in the oven and roast until an instant-read thermometer inserted into the thickest part of the steaks registers 125 degrees F to 130 degrees F for medium rare, about 3 minutes more.
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11
Transfer the steaks to a cutting board or plates, season with salt, and let rest for 8 minutes.
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12
Meanwhile, finish the relish.
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13
Add the pineapple, blue cheese, parsley, and remaining tablespoon of oil to the reserved onion-vinegar mixture, season with salt and pepper, and stir to combine.
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14
Serve the steak topped with the relish.
