Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and 600ml of water or stock to a medium saucepan. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and let it simmer for 12-15 minutes, or until all the liquid is absorbed. Do not lift the lid during this time. Once cooked, remove from the heat and let it stand, still covered, for 10 minutes.

Prepare the Steak: While the rice is cooking, prepare the steaks. Pat them completely dry with a paper towel. Mix the salt, pepper, and garlic powder together and rub it evenly over all surfaces of the steak. Drizzle with olive oil.

Cook the Steak: Place a heavy-based frying pan or cast-iron skillet over a high heat. When the pan is smoking hot, carefully lay the steaks in the pan. Cook for 2-3 minutes per side for a perfect medium-rare, depending on thickness. For a more well-done steak, reduce the heat slightly and cook for longer. What works best for me is using a meat thermometer to ensure it's cooked just right.

Rest the Steak: This is a crucial step! Transfer the cooked steaks to a cutting board and let them rest for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it's tender and juicy.

Start the Queso Sauce: While the steak is resting, make the sauce. Melt the butter in a saucepan over a medium-low heat. Whisk in the flour and cook for 1 minute to form a paste (a roux).

Build the Sauce: Gradually pour in the evaporated milk, whisking continuously to prevent lumps. Continue to cook, stirring gently, for 3-4 minutes until the sauce has thickened slightly.

Melt the Cheese: Reduce the heat to low. Add the grated cheddar and Monterey Jack cheeses a handful at a time, stirring until each batch is fully melted before adding the next. It's important to do this over a low heat to prevent the sauce from splitting.

Flavour and Finish: Once all the cheese is melted and the sauce is smooth, stir in the chopped jalapeños, a splash of their brine, the smoked paprika, and cayenne pepper if using. Season with a little salt, but taste it first as the cheese is already salty. Keep the sauce warm over a very low heat.

Assemble the Bowls: Fluff the cooked rice with a fork. Pour about two-thirds of the warm queso sauce over the rice and stir until every grain is coated in that glorious cheesy sauce. Divide the cheesy rice between four bowls.

Serve: Slice the rested steak against the grain into 1cm thick strips. Arrange the steak slices over the cheesy rice. Drizzle with the remaining queso, and garnish with sliced spring onions and fresh coriander before serving immediately.