1. Heat olive oil in a large skillet over medium heat. Add the onions, salt and caraway seeds and cook for approximately 10-15 minutes until the onions are softened and begin to brown.
2. Stir in the Dijon mustard and beef broth; cook for an additional 2 minutes.
3. Meanwhile, sprinkle black pepper and 1 teaspoon of salt generously over both sides of the steaks.
4. Grill or broil to desired doneness. Place the steaks on a serving dish and garnish with the cooked onions and slices of Traditional Danish Blue cheese.