Ingredients

• 2 1-pound rib-eye steaks (each about 1 to 1 1/4 inches thick)
• Coarse kosher salt
• 3 tablespoons unsalted butter, room temperature
• 3 tablespoons crumbled American blue cheese (such as Maytag), room temperature
• 1 1/2 teaspoons finely grated lemon peel
• 1 1/2 teaspoons chopped fresh Italian parsley
• 1 1/2 teaspoons freshly cracked black pepper
• 1 cup cake flour
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon baking powder
• 1/2 cup beer
• 2 tablespoons vodka
• Canola or peanut oil (for deep-frying)
• 1 large (about 12 ounces) Walla Walla onion or other sweet onion (such as Vidalia or Maui), cut into 1/3-inch-thick rounds, separated into rings

Instructions

1. Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
2. Using fork, mix all ingredients in small bowl. Season with freshly ground black pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Let stand at room temperature 1 hour before using.
3. Prepare barbecue (medium-high heat). Grill steaks to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer steaks to cutting board; let rest 5 minutes.
4. Meanwhile, whisk flour, coarse salt, and baking powder in medium bowl. Add beer and vodka; whisk just until blended. Pour enough oil into heavy large pot to reach depth of 2 inches. Attach deep-fry thermometer to side of pot; heat oil over medium heat to 350°F. Working with 2 onion rings at a time, dip onion rings into batter; shake off excess. Gently drop onion rings into hot oil; fry until deep golden, adjusting heat to maintain temperature, 2 to 4 minutes. Transfer onion rings to paper towels. Repeat with remaining batter and onion rings.
5. Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.