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Lemon-Pepper Ribeye Steaks with Roasted Tomatoes
Serves 4 |
You've never tasted anything like this before!
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Ingredients:
| 4 beef ribeye filets |
| 2 cups red and yellow grape or cherry tomatoes, cut in half |
| 2 teaspoons olive oil |
| 1 teaspoon thyme leaves, dried |
| 2 garlic cloves, minced |
| 1/4 teaspoon salt |
| 1 1/2 teaspoons lemon pepper |
Directions:
- Heat oven to 400° F.
- 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°F oven 30 to 35 minutes or until skins are wrinkled and begin to brown.
- Meanwhile, press lemon pepper evenly onto beef steaks. 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 steaks with tomatoes.
| Main Ingredient: | Rib-eye Steak, Beef |
| Cooking Method: | Pan-Fry |
| Course: | Dinner |
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