Fire Roasted Garlic & Basil Ribeye Steak

2 1″ thick cuts of Ribeye steak (rinse and pat dry)
4 fresh basil leaves
4 large cloves garlic
1/2 small white onion
1/2 tbs kosher salt
1/4 tbs fresh ground black pepper
1 tbs extra virgin olive oil (EVOO)
1 tbs fresh cilantro (save for garnish)

In a food processor, blend together the basil, garlic, onion, EVOO and seasonings until creamy.  Slather the sauce over your steaks, cover with syran wrap or in a ziplock bag and let marinate for 30 minutes at room temperature. **you can marinate the steaks for a longer period of time but if you decide to do this, please do it in the refrigerator**

Prepare your fire and grill the steaks on med-high heat for 5 minutes on each side making sure to only turn once!  This method usually turns out to be cooked medium, so if you like it more or less cooked

The best way to tell if your steak is done is to check the internal temperature of the steak with an food thermometer.

For: (measured in degrees fahrenheit)
rare: 140
medium rare: 145
medium: 160
medium well: 165
well: 170
very well: 180

**your meat will continue to cook once removed from the heat so take that into consideration when taking the steaks off the grill**