Lemon Pepper Ribeye Filets with Roasted Tomatoes

Fresh ingredients pair perfectly with the rich flavor of Ribeye Filets in this simple yet elegant dinner.

The Essentials:

• 4 Best Beef Ribeye Filets, cut 1-inch thick (about 4–6 ounces each)
• 2 cups red and yellow grape or cherry tomatoes, halved
• 2 teaspoons olive oil
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• ¼ teaspoon salt
• 1½ teaspoons lemon pepper seasoning

Pan to Plate:

1. Preheat oven to 400°F.
2. Toss tomatoes with olive oil, thyme, garlic, and salt.
3. Arrange cut-side up on a foil-lined baking sheet and roast for 30–35 minutes, until softened and lightly browned.
4. Season Ribeye Filets evenly with lemon pepper.
5. Heat a large skillet over medium heat and cook steaks for 10–14 minutes, turning occasionally until your desired doneness is reached. Season with additional salt if desired.
6. Plate the Ribeye Filets alongside the roasted tomatoes and serve immediately.

Click here to download our printable recipe.