Honey Habanero Grilled Ribeye with Tomato Fennel Salad

Get a little spicy with these tender Kansas City Steak Company ribeyes. Spiceology Honey Habanero Rub takes the guesswork out of seasoning the steaks, while Spiceology Greek Freak Rub gives the salad a Greek accent.








  • 4 Kansas City ribeye steaks, thawed
  • kosher salt
  • freshly ground black pepper
  • 2 Tablespoon Spiceology Honey Habanero Rub
  • ½ cup olive oil, plus more for greasing grill
  • 3 Tablespoons white wine vinegar
  • 1 Tablespoon lemon juice
  • ½ teaspoon Dijon mustard
  • 2 teaspoons Spiceology Greek Freak Rub
  • ¼ teaspoon salt
  • 5 ounces baby arugula
  • 1 Melissa’s fennel, halved and thinly sliced
  • 1 pound mixed cherry tomatoes, halved
  • 4 Tablespoons Challenge Butter


  • 1

    Remove steak from the refrigerator and let sit for 30 minutes.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Serve the steaks with a pat of butter and tomato fennel salad.

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