2 beef rib eye steaks, 1 1/2 inches thick (about 2 lbs)
1/4 cup refrigerated basil pesto (from 7 oz container)
2 T. finely shredded Parmesan cheese
1 T olive or vegetable oil.
Heat coals or gas grill for direct heat.
Make horizontal cut in side of each steak, forming a pocket (do not cut through to opposite side).
In small bowl, mix pesto and cheese; spread evenly on insides of pockets; press pockets closed.
Drizzle oil over beef.
Cover and grill beef over medium heat 12 to 14 minutes for medium doneness, turning once.
To serve, cut beef into thick strips.
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