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Rib-Eye Steak with Blue Cheese Butter and Walla Walla Onion Rings

['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']

Sprinkle steaks on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.
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.
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.
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.
Cut steaks in half across grain. Place 1 steak half on each of 4 plates. Top with blue cheese butter and onion rings.

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