Cook the steaks before slicing
Pat the steaks dry and season just before they go in the pan. The black pepper is part of the flavor here, but the skillet should not be so hot that it burns immediately. A steady sizzle is enough; persistent smoke is a reason to lower the heat.
Give the vegetables their own turn
Onion crescents and red pepper strips take up more room than they first appear to. Cook them after the beef, when they can spread across the skillet. Stir as the onion begins to pick up color and scrape the browned patches that have collected under the meat.
A little water loosens those patches without turning the dish into a thick sauce. Add it only after the vegetables have softened and colored. If the pan has black, bitter debris instead of brown residue, wipe it out before continuing.
Cut across the muscle fibers
Look at the direction of the lines in the steak before cutting. Slice across them into pieces thin enough to eat comfortably, rather than following the grain along its length. A sharp knife helps you cut without pressing out the juices.
Serve the beef over the onions and pepper. Rice or potatoes can make a fuller meal, but neither belongs in the skillet during this short cook. Have them ready so the beef does not sit around while another component starts.
