Mix the Rub: Combine habanero chili powder, smoked paprika, brown sugar, garlic powder, onion powder, kosher salt, and black pepper in a bowl until evenly blended.

Prep the Steak: Pat ribeye dry, drizzle with olive oil, then rub generously all over both sides; let rest for 15 minutes at room temperature.

Preheat Grill: Heat your grill or a cast-iron skillet to medium-high (about 450°F); brush with oil until it smokes lightly.

Sear the Steak: Place the steak on the hot grill and cook for 4-5 minutes per side for medium-rare, rotating once.

Rest the Meat: Transfer steak to a cutting board, tent with foil, and let rest for 5-10 minutes.

Slice & Serve: Slice against the grain into ½-inch strips and garnish with cilantro and lime wedges.