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There’s something hard to beat about a ribeye cooked over a ripping-hot fire, especially when it has spent a few hours soaking in a salty, tangy, slightly spicy marinade. This Thai-inspired version combines soy sauce, fish sauce, fresh lime, garlic, ginger, and red chilies for plenty of flavor without overpowering the beef.

The high heat of the grill quickly caramelizes the outside of the steaks while keeping the center tender and juicy. Ribeye works especially well because its marbling can handle the intense heat and carries the bold flavors of the marinade.

The finishing sauce takes things even further. Sweet Thai chili sauce gets punched up with additional lime, soy sauce, fish sauce, fresh chili, and cilantro. It brings sweetness, acidity, salt, and heat together in a sauce that works just as well drizzled over the steak as it does served on the side for dipping.

Serve the sliced ribeye with grilled vegetables, jasmine rice, coconut rice, or a crisp cucumber salad. Just be sure to slice the steak against the grain after resting so every bite stays tender.

Recommended Internal Temperatures

Rest and Serve

Cook Notes

Because soy sauce and fish sauce are both salty, there’s no need to add additional salt before grilling. If your fire is extremely hot, keep an eye on the steaks—the brown sugar in the marinade can caramelize quickly.

For an even stronger live-fire flavor, grill the ribeyes directly over charcoal or hardwood. A little char around the edges pairs especially well with the sweet, salty, spicy Thai chili sauce.