Remove steak from the refrigerator and let sit for 30 minutes.
Pat dry with a paper towel. Season both sides of the steaks lightly with kosher salt and black pepper, then pat on Honey Habanero rub. Insert MEATER thermometer into the side of one steak.
Preheat grill to high. When the grill is hot, lightly oil the grates and place the seasoned steaks on the grill. Cook for about 5 minutes undisturbed, or until a good sear is formed, then flip the steaks. Cook another 4-6 minutes, or until MEATER thermometer indicates the steak is ready to your chosen doneness. Transfer to a plate, cover loosely with foil, and let rest for about 10 minutes.
Meanwhile, make the salad. Combine olive oil, white wine vinegar, lemon juice, mustard, Greek Freak seasoning and salt in a glass jar. Whisk until emulsified. Toss arugula, tomatoes and fennel with half of the dressing. Taste and add more dressing as needed.
Serve the steaks with a pat of butter and tomato fennel salad.