In shallow glass baking dish or resealable food storage plastic bag, combine Worcestershire sauce, oil, pepper and garlic; mix well. Add steaks; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes to marinate.
In large bowl, combine 1 cup of the flour and beer; mix with wire whisk until smooth. Cover; refrigerate 30 minutes.
Heat grill. Heat oil in deep fryer, large heavy saucepan or Dutch oven to 375°F. Place remaining 1/4 cup flour in shallow dish. When ready to fry, coat each onion ring with flour. Dip each ring in batter, coating entire surface; allow excess batter to drip off into bowl. Carefully drop each onion ring into hot oil. Fry in small batches for 2 minutes, turning once. With slotted spoon or tongs, remove onion rings from oil; place on wire rack over paper towels to drain. While hot, sprinkle onion rings with salt. Repeat with remaining rings. (If desired, place onion rings on cookie sheet in 200°F. oven to keep warm.)
When ready to grill, remove steaks from marinade; reserve marinade. Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 12 to 18 minutes or until of desired doneness, turning and brushing once or twice with marinade. Discard any remaining marinade. Serve several onion rings on top of each steak.