Prepare the Steak: Pat the steak dry with paper towels. This is crucial for getting a good sear. In a small bowl, combine the salt, pepper, garlic powder, and smoked paprika (if using).

Season Generously: Rub the spice mixture evenly over both sides of the steak. Make sure every inch of the steak is coated in the seasoning.

Sear the Steak: Heat the olive oil in a large cast-iron skillet (or any heavy-bottomed skillet) over high heat until it's shimmering hot. This is key to achieving a beautiful crust.

Sear to Perfection: Carefully place the steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Avoid moving the steak around while it's searing; this will prevent a good crust from forming.

Add Flavor Bomb: Add the butter, minced garlic, and thyme sprig (if using) to the skillet. Tilt the skillet and use a spoon to baste the steak with the melted butter and garlic. This adds incredible flavor and moisture.

Rest the Steak: Remove the steak from the skillet and place it on a cutting board. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slice and Serve: Slice the steak against the grain into thin strips.

Sauté the Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, careful not to burn it.

Toast the Rice: Add the rinsed rice to the saucepan and cook, stirring constantly, for 2-3 minutes. This toasting step helps to develop the flavor of the rice and prevents it from becoming too sticky.

Add the Liquids: Pour in the chicken broth and diced tomatoes and green chilies (undrained). Bring the mixture to a boil.

Simmer and Cook: Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not lift the lid while the rice is cooking; this will release steam and affect the cooking time.

Incorporate the Cheese: Remove the saucepan from the heat. Add the softened cream cheese, Monterey Jack cheese, and cheddar cheese. Stir until the cheeses are melted and the rice is creamy and smooth. Be patient; it might take a minute or two for the cheeses to fully melt.

Finish with Freshness: Stir in the chopped cilantro. Season with salt and pepper to taste. Give it a final stir to combine all the flavors. The rice should be luxuriously creamy and cheesy, with a subtle kick from the diced tomatoes and green chilies.

Assemble: Spoon the Creamy Queso Rice into a bowl and top with the sliced steak. Garnish with extra cilantro, a dollop of sour cream, or a sprinkle of green onions.