Season the NY strip steaks generously with salt, pepper, and AP seasoning. Heat a large skillet over medium-high heat and melt the butter until hot. Sear the steaks for several minutes on each side until a deep crust forms. During the last minute of cooking, add rosemary, thyme, and garlic to the skillet to flavor the butter.

Remove the steaks from the pan and allow them to rest while you build the rest of the dish. In the same skillet, sauté the peppers and onions until softened and lightly caramelized. Stir in the chopped chipotles in adobo and allow them to cook briefly to release their smoky flavor.

Prepare the yellow rice according to package instructions or stir in pre-cooked rice if using leftovers. Allow the rice to absorb the flavors from the skillet and toast lightly for added depth.

Whisk together crema Mexicana, adobo sauce, lime juice, and a pinch of salt in a small bowl until smooth and creamy.

Slice the rested steak into bite-sized pieces and return it to the skillet with the rice mixture. Toss everything together so the steak and rice are evenly coated in flavor.

Drizzle the chipotle lime crema over the skillet just before serving and garnish with fresh cilantro and lime zest.