Combine red and green onion
, habanero, ginger, garlic, thyme, cinnamon, allspice, cloves, 1 teaspoon salt, 1/4 teaspoon pepper and oil in a food processor
and process to a thin paste.
Heat the grill or grill pan
Remove the steaks from the refrigerator 20 minutes before grilling. Season rib-eye on both sides with salt and pepper. Rub both sides of each steak with the wet rub and place on the grill. Grill until golden brown and the rub has formed a crust
, 3 to 5 minutes. Flip the steak over, reduce the heat to medium. Baste
steaks with the rub and continue cooking to medium-rare doneness. Remove the steaks from the grill and let rest for 5 minutes before slicing. Top the slices with some of the relish.