Bring the steak to room temperature: Take your steak out of the fridge and let it sit for 20-30 minutes. This ensures it cooks evenly.

Season the steak: Rub the olive oil on both sides of the steak. Sprinkle the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper over the steak. Use your hands to rub the spices in for an even coat. Make sure both sides are covered.

Preheat your grill pan or skillet: Place it over medium-high heat and let it get hot for about 2-3 minutes. The pan should be sizzling when the steak touches it.

Add a little more oil: Once the pan is hot, add a tiny drizzle of oil to ensure the steak doesn’t stick.

Pro Tip: If you're using a cast-iron skillet, give it an extra minute or two to fully heat up. It helps with that perfect sear.

Place the steak in the pan: Lay the steak flat on the pan, and avoid moving it around. You want that perfect sear on each side.

Cook for 4-5 minutes on the first side: Let the steak cook without touching it for about 4-5 minutes, depending on how thick the steak is. For a medium-rare steak, aim for an internal temperature of 130°F.

Flip the steak: Use tongs to flip the steak over to the other side. Cook for another 4-5 minutes.

Check doneness: Use a meat thermometer to check for your desired doneness. For medium-rare, 130°F is perfect, and for medium, aim for 140°F.

Pro Tip: Try not to press down on the steak while it’s cooking. This releases juices and can make it tougher.

Let the steak rest: Once it’s cooked to your liking, remove the steak from the pan and place it on a cutting board. Let it rest for 5-10 minutes. This helps the juices redistribute and keeps the steak tender.

Slice thinly against the grain: After resting, slice the steak thinly against the grain. This helps keep each bite tender and easy to chew.

Set aside: Set the sliced steak aside while you prep your tortillas and toppings.

Warm your tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side, just until they’re soft and pliable. Alternatively, you can microwave them by wrapping them in a damp paper towel for 20-30 seconds.

Pro Tip: If you prefer a bit of extra flavor, toast your tortillas on the pan until slightly crispy.

Layer the steak: Place a few slices of the cooked steak in the center of each tortilla.

Add your toppings: Top the steak with sliced avocado, chopped cilantro, and a squeeze of lime. If you're using salsa or sour cream, add those as well.

Pro Tip: Don't overload your tacos! A little bit of each topping goes a long way and keeps the tacos from falling apart.

Serve immediately: Serve your tacos warm with extra lime wedges on the side for added freshness.

Dig in and enjoy: Now, sit back, relax, and enjoy the best steak tacos you've ever made!