Begin by patting your chosen ribeye or sirloin steak dry with paper towels. Generously rub the steak with smoked paprika and salt, ensuring an even coating. Allow the seasoned steak to rest at room temperature for at least 10 minutes.

In a medium saucepan, bring water to a boil, then add your preferred rice—whether it’s white, brown, or jasmine. Follow the package instructions for cooking time, typically around 15-20 minutes. Once cooked, fluff the rice with a fork and set it aside, covering it to keep warm.

Heat a cast-iron pan over high heat until it’s smoking hot, which should take about 5 minutes. Carefully place the steak in the pan, allowing it to sear for 3-4 minutes without moving it, forming a beautiful crust. Flip the steak and sear the other side for an additional 3-4 minutes, or until it reaches your desired doneness.

After removing the steak, add sliced bell peppers and onions to the same hot pan. Sauté for 3-5 minutes until they become crisp-tender and slightly charred, stirring frequently to ensure even cooking.

In serving bowls, start by layering a generous scoop of warm rice at the bottom. Next, slice the seared steak against the grain and arrange it on top of the rice, followed by the sautéed veggies.

Finish your bowl by adding any desired toppings to elevate the flavors. Consider adding pickled onions for tang, sliced jalapeños for heat, or a drizzle of chimichurri or hot honey for extra depth.