Lemon-Pepper Seasoned Ribeye Filets with Roasted Tomatoes Steaks

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Servings
   4 servings

Prep Time
   10 minutes

Cook Time
   15 minutes

Cooking Method
   Pan Frying or Sauté

Beef Type
   Rib

Ingredients

• 4 beef ribeye filets, cut 1-inch thick (about 4 to 6 oz. each)
• 2 cups red and yellow grape or cherry tomatoes, cut in half
• 2 tsp. olive oil
• 1 tsp. dried thyme leaves
• 2 cloves garlic, minced
• 1/4 tsp. salt
• 1-1/2 tsp. lemon pepper

Instructions

Heat oven to 400 degrees.  Combine tomatoes, oil, thyme, garlic and salt in medium bowl; toss to coat well.  Arrange tomatoes, cut sides up, on metal baking sheet lined with aluminum foil.  Roast in 400 degree oven 30 to 35 minutes or until skins are wrinkled and begin to brown.

Meanwhile, press lemon pepper evenly onto beef filets.  Heat large nonstick skillet over medium heat until hot.  Place filets in skillet; cook 10 to 14 minutes for medium rare to medium doneness, turning occasionally.  Remove to platter; season with salt, as desired.

Serve filets with tomatoes.