David Kreifels, chef/owner of Laurelhurst Market in Portland, Oregon, lent this boozy recipe to Bon Appétit.

2 1-pound, 1 inch thick rib-eye steaks
Kosher salt
3 tablespoons of butter (unsalted), at room temperature
3 tablespoons of crumbled blue cheese (any kind will do)
1 1/2 teaspoons of freshly-grated lemon peel
1 1/2 teaspoons of flat-leaf parsley, chopped finely
1 1/2 teaspoons of black pepper
1 large Walla Walla onion, cut into 1/3-inch thick rounds and then separated into rings
1 cup of flour (all purpose or cake flour)
1/2 teaspoon of kosher salt
1/4 teaspoon of baking powder
1/2 cup beer (any kind will do, but a flavorful ale would work best)
2 tablespoons of Reyka vodka
Canola, for frying

Prepare steaks the night before cooking. Sprinkle on both sides with coarse salt and freshly ground black pepper. Place on plate; cover and chill overnight.

Using fork, mix butter, blue cheese, lemon peel, and parsley in small bowl. Season with freshly ground black pepper. 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.