Lemon-Pepper Ribeye Filets with Roasted Tomatoes

Ingredients

• 4 beef Ribeye Filets, cut 1 inch thick (about 4 to 6 ounces each)
• 2 cups red and yellow grape or cherry tomatoes, cut in half
• 2 teaspoons olive oil
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• 1/4 teaspoon salt
• 1-1/2 teaspoons lemon pepper