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Marinate 1 ribeye steak with chipotle peppers in adobo sauce. Cover and refrigerate overnight, or 1–2 hours before cooking.
Sear the steak: Heat 1 tablespoons oil in a cast iron or pan over high heat. Sear steak for 2 minutes per side. Season with salt and cumin while cooking.
1 cup washed jasmine rice on the stovetop. Add 2 cups of water and drizzle of oil. Bring to a boil. Reduce heat to low, cover, and cook until water is fully absorbed and rice is tender.
Finish the rice with a drizzle of oil then mix in 0.3 cups fresh cilantro, chopped, 0.5 teaspoons salt, and 1 lime, juiced.
Plate & serve: Slice the ribeye against the grain and serve over the cilantro lime rice.