Combine habaneros, smoked paprika, garlic powder, brown sugar, cumin, kosher salt, and black pepper in a small bowl until uniform.

Pat two ribeye steaks dry, coat lightly with oil, then press the spice rub onto all surfaces.

Heat a cast-iron skillet over medium-high heat until shimmering; add oil until just smoking.

Sear the steaks for 3–4 minutes per side until a dark, crispy crust forms; reduce heat if necessary.

Rest steaks on a cutting board, tent loosely with foil for 5–10 minutes to let juices redistribute.

Slice against the grain into thick strips, drizzle with melted butter if desired, and garnish.