Pat steak completely dry with paper towels. Rub all over with 1 tablespoon olive oil and season both sides generously with paprika, cumin, garlic powder, salt, and pepper, pressing spices into the meat.

Heat a large skillet over high heat until very hot. Add steak and sear undisturbed for 4-5 minutes until a deep brown crust forms. Flip and cook the other side for 4-5 minutes for medium-rare, or longer for desired doneness.

Transfer steak to a cutting board and let rest for 5-10 minutes. Slice thinly against the grain when ready to serve.

Rinse rice under cold water until water runs clear. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add rice and 1 teaspoon garlic powder, stirring to coat. Toast for 2 minutes until fragrant.

Add broth or water and a pinch of salt to the rice. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 18-20 minutes without lifting the lid.

Remove rice from heat and let sit covered for 5 minutes, then fluff with a fork.

In the same skillet used for steak, melt butter over medium heat. Add chopped garlic and cook until fragrant, about 1 minute, being careful not to brown.

Pour milk into the skillet and bring to a gentle simmer. Reduce heat to low.

Gradually add shredded cheddar and Monterey Jack cheeses in three or four additions, stirring constantly and letting each batch melt completely before adding more.

Once all cheese has melted into a smooth sauce, stir in chili powder, ½ teaspoon cumin, salt, and pepper to taste. Keep warm over very low heat, stirring occasionally.

To serve, spoon garlic rice onto plates, top with sliced steak, and ladle warm queso sauce over everything. Add desired garnishes such as cilantro, lime wedges, avocado, and jalapeños.