Bring your ribeye or filet steak to room temperature, allowing it to sit for about 15-20 minutes. Season both sides generously with freshly ground black pepper and salt.

Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Carefully place the seasoned steak in the pan and sear it for 3-5 minutes per side for a perfect medium-rare finish.

Once seared to your liking, transfer the steak to a cutting board and tent it loosely with foil. Allow it to rest for at least 5-7 minutes.

In the same skillet, add a bit more olive oil if necessary, then toss in sliced bell peppers and onions. Sauté over medium heat for about 5-7 minutes until tender and slightly caramelized.

Slice the rested steak against the grain into thin strips. Arrange the beef slices along with the sautéed peppers and onions on a serving plate.