Mix together olive oil, thyme, red pepper flakes, garlic, rosemary, salt and pepper into a freezer bag. You may need more depending on the number of steaks you are preparing.
Put the steaks into a sealable bag and move the bag around until all steaks are evenly coated. Leave steaks marinating in the refrigerator overnight (minimum 8 hours).
In a sauté pan, on medium heat, cook the tomatoes on the vine for 3-4 minutes. At the same time, add the steaks to the pan and cook for 3-4 minutes.
Flip the steaks and cook the other side for an additional 3-4 minutes.
Pull the tomatoes and set aside.
Remove the steaks from the heat and tent with foil, letting them rest for 5 minutes.