Begin by patting the steak dry with paper towels to ensure a good sear. Rub a generous amount of olive oil over the steak, then season it with paprika, salt, pepper, and cumin. Let the seasoned steak sit for about 10 minutes.

Heat a skillet over medium-high heat until it’s very hot. Place the steak in the pan, searing it for 4–5 minutes on each side. Look for a nice golden-brown crust. Once it reaches your desired doneness, transfer the steak to a cutting board to rest for 5–10 minutes before slicing it thinly against the grain.

While the steak rests, rinse 1 cup of long-grain white rice under cold water to remove excess starch. In a saucepan, heat 1 tablespoon of olive oil over medium heat, then add the rice along with 1 teaspoon of garlic powder. Toast the rice for about 2 minutes, stirring frequently. Add 2 cups of broth or water, bring to a boil, cover, and reduce to low heat, letting it simmer for 18-20 minutes until fluffy.

In the same skillet used for the steak, melt 2 tablespoons of butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in 1 cup of whole milk and bring to a gentle simmer. Gradually stir in 1 cup of shredded cheddar and 1 cup of shredded Monterey Jack cheese, combining until smooth. Season with cumin, chili powder, salt, and pepper to taste.

To assemble your delicious Steak Queso Rice, spoon a generous serving of rice onto each plate. Layer the sliced steak on top, and ladle the warm queso sauce over everything. Garnish with fresh cilantro, lime wedges, avocado slices, and sliced jalapeños as desired. Serve immediately.