Start by taking your ribeye steak out of the refrigerator and allowing it to come to room temperature for about 30 minutes. Pat the steak dry with paper towels and season generously with the Cajun seasoning on both sides.
In a large cast iron skillet, heat the vegetable oil over medium-high heat until it shimmers. You want the pan hot enough that the steak sizzles when it hits the surface.
Carefully place the seasoned ribeye steak into the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use tongs to flip the steak, avoiding piercing it to retain the juices.
Once the steak is seared to perfection, add the butter and pressed garlic to the skillet. As the butter melts, spoon it over the steak for extra flavor and moisture.
Add the chopped red and green bell peppers to the skillet around the steak. Sauté them in the butter and steak juices for about 3-4 minutes until they are tender and slightly caramelized.
Remove the skillet from the heat and sprinkle the chopped green onions over the top. Let the steak rest for a few minutes before slicing. This allows the juices to redistribute, ensuring a juicy steak.
