1. Pat steak dry and season with salt, pepper, garlic powder, and smoked paprika. Let rest at room temperature for 30 minutes.

2. Heat a cast iron skillet or grill pan over medium-high heat. Add olive oil and sear steak for 3-4 minutes per side or until desired doneness. Add butter during the final minute to baste. Let rest before slicing.

3. Toss sliced zucchini with a little olive oil, salt, and pepper. Grill for 2 minutes per side until tender and lightly charred.

4. In a saucepan, melt butter and sauté minced garlic until fragrant. Add heavy cream, then stir in Parmesan until melted and smooth. Mix in chopped parsley and season to taste.

5. To serve, layer cooked rice in bowls, top with sliced steak and grilled zucchini, and spoon over generous amounts of the creamy sauce. Garnish with extra parsley if desired.