Pat your steak dry with paper towels to remove excess moisture. Slice the steak against the grain into thin strips about 1/4-inch thick.

Combine cumin, smoked paprika, garlic powder, onion powder, and chili powder in a small bowl. Toss the steak slices with this spice blend, salt, and pepper so every piece gets coated evenly.

Heat oil in a cast iron skillet over high heat until it shimmers and just starts to smoke. Add the steak in a single layer and let it cook undisturbed for 2 minutes so it develops a crust, then stir and cook for another 2 minutes until cooked through but still slightly pink inside.

While the steak finishes cooking, warm your flour tortillas in a dry skillet or directly over a gas flame for about 20 seconds per side.

Place a tortilla on a clean surface and spread a thin layer of sour cream down the center. Layer rice, black beans, a handful of cheese, steak, and avocado in a vertical line across the middle, leaving space at the top and bottom.

Fold the bottom of the tortilla up and over the filling, tuck it underneath the pile, then fold in the sides tightly. Roll upward, keeping tension the whole time so everything stays compact and wrapped snugly.

Assemble the remaining three burritos using the same method, layering ingredients in consistent amounts.

Melt butter in a large non-stick skillet over medium-high heat and place each burrito seam-side down. Sear for 2 minutes until golden brown, then carefully flip and sear the other side for another 1 minute.

Serve immediately while the exterior is crispy and the inside is hot.