Melt the butter in a small frying pan over high heat. Add in the scallions, shallot, habanero, garlic, ginger, allspice, and thyme and cook about 3 minutes over high heat. Remove from heat and allow to cool to room temperature.

Put the lime juice and mayo in a large bowl or a food processor. Add in the contents of the frying pan. Blend in the blender, or in the bowl with a hand blender, until smooth. Cover and refrigerate for a few hours until cooled.

Cut the plantains into about 1 to 1.5 inch pieces. Bring about an inch of oil to medium temp and fry the plantains gently to lightly brown on all sides, about 5 minutes.

Remove from the oil and allow to cool and dry for a few minutes. One by one, place on a cutting board, and smash the plantain into the traditional tostone shape. Bring the heat up to high and fry again to brown and get crispy. Remove from the oil and season with salt.

Season the Ribeye Steak heavily with salt and pepper. Bring a cast iron skillet to high temp with a little bit of peanut oil. Cook the Ribeye on all 6 sides, to brown deeply and caramelize the fat around the edges. I was able to bring mine to my desired doneness of medium rare while browning on the stovetop, but if you have a very thick piece of steak, or want it more cooked, you may need to transfer the pan to the oven set at 350 for 5 to 10 minutes.

Allow the steak to cool for 15 minutes. Broil the buns to toast. Slice the steak thin.

Build the sandwiches, first with the mayo, then some arugula, then the steak, more mayo, plantains, and finally more mayo before adding the top bun. Serve!