Recipe

Sweet and Spicy Ribeye Steak

A zesty, zingy ribeye with crisp edges, a sticky sweet heat glaze, and a quick lime-garlic finish that tastes like a steakhouse decided to have fun.

By Matt Campbell

•

4.8

A sliced ribeye steak with caramelized edges on a cutting board, brushed with a glossy sweet and spicy glaze, with lime wedges and chopped cilantro nearby

Jump to Recipe

Ribeye is already doing the most. It is marbled, beefy, and basically built for a hard sear. So instead of burying it under a complicated marinade, we are giving it a sweet heat glaze that clings to those crisp edges and a bright lime finish that keeps every bite punchy and not-too-heavy.

This is my kind of home steak night: accessible ingredients, clear steps, and enough zing to make you look up from your plate like, “Okay, wow.” If you can heat a skillet and remember to let a steak rest, you can absolutely pull this off.

A cast iron skillet on a stovetop with a ribeye steak searing in oil, with browned butter foaming at the edges

Why It Works

Crisp, steakhouse-style crust: A dry surface, high heat, and a simple seasoning base get you that crackly edge.
Sweet and spicy that actually tastes balanced: Honey and brown sugar round out the heat from chili garlic sauce and cayenne so it is bold, not bitter.
Zesty finish: Lime juice and zest cut through ribeye richness and make the flavors pop.
Fast pan sauce style glaze: The glaze hits the pan at the end so it reduces quickly without burning.
Not greasy, still glossy: Draining the excess rendered fat before glazing keeps the sauce sticky and clean-tasting.

Pairs Well With

Garlic mashed potatoes
Cilantro lime rice
Charred broccolini with lemon
Simple cucumber salad

Storage Tips

Cool it fast: Get leftover steak into the fridge within 2 hours.

Refrigerator: Store sliced or whole steak in an airtight container for up to 3 to 4 days. Keep any extra glaze separate if you can.
Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
Best reheat method: Warm gently in a skillet over low heat with a splash of water or broth, just until heated through. Then hit it with a tiny squeeze of lime to wake it back up.
Meal prep move: Slice cold steak thin and use it for steak tacos, rice bowls, or a quick steak salad. Cold slices with the sweet heat glaze are weirdly great.

Common Questions

How spicy is this?

As written, it is a medium heat that most spice-friendly families can handle. For mild, skip the cayenne and use a mild chili garlic sauce. For extra heat, add more chili garlic sauce or a pinch of crushed red pepper.

Can I grill this instead of using a skillet?

Yes. Grill the ribeye over high heat to your desired doneness, then brush with the glaze during the last 1 to 2 minutes per side. Keep an eye on it since honey can darken fast. Finish with lime off the heat.

What internal temperature should I aim for?

Medium-rare: Pull at 125 to 130°F, rest to 130 to 135°F
Medium: Pull at 135 to 140°F, rest to 140 to 145°F

Ribeye is happiest around medium-rare to medium because the fat has time to render.

Do I need to marinate the steak?

Nope. This recipe is built for a fast, high-impact finish. If you want to prep ahead, you can salt the steak and leave it uncovered in the fridge for up to 24 hours for an even better crust.

Why add the glaze at the end?

Sugar can burn if it sits in a hot pan too long. By glazing at the end, you get sticky shine and big flavor without turning the outside bitter.

My glaze looks greasy. What happened?

Most of the time it is just too much rendered fat in the pan. Ribeye is generous like that. Next time, pour off excess fat after searing and basting, leaving about 1 tablespoon in the skillet before you add the glaze. You will get a tighter, stickier finish and way less splatter.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel skillet
Tongs
Instant-read thermometer (highly recommended)
Small bowl and whisk (for glaze)
Cutting board and sharp knife
Spoon (for basting)

I used to overcomplicate steak because I thought “restaurant flavor” meant a long ingredient list. Turns out it mostly means: get the pan hot, season like you mean it, and finish with something bright. This sweet and spicy ribeye became my go-to when I wanted a weeknight steak that still felt like a little event. The first time I added lime zest at the end, I swear the whole kitchen smelled like I knew what I was doing.

Sweet and Spicy Ribeye Steak

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 2

Ingredients

Steak

1 ribeye steak (about 1 to 1 1/4 inches thick, 14 to 18 ounces)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 tablespoon neutral oil (avocado, canola, or grapeseed)
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh thyme or rosemary (optional)

Sweet and spicy glaze

2 tablespoons honey
1 tablespoon brown sugar
1 1/2 tablespoons chili garlic sauce (or sriracha)
1 tablespoon soy sauce
1 tablespoon lime juice, plus more to finish
1 teaspoon lime zest
1 teaspoon apple cider vinegar (or rice vinegar)
1/4 teaspoon cayenne pepper (optional)

To finish

Flaky salt (optional)
Chopped cilantro or scallions (optional)
Lime wedges

Instructions

Bring the steak close to room temp. Pat the ribeye very dry with paper towels. Let it sit out for 20 to 30 minutes if you have time. Dry surface equals better crust.
Mix the glaze. In a small bowl, whisk together honey, brown sugar, chili garlic sauce, soy sauce, lime juice, lime zest, vinegar, and cayenne (if using). Set aside.
Season the ribeye. Season both sides with kosher salt, black pepper, and smoked paprika. Press it in so it sticks.
Sear. Heat a cast iron skillet over medium-high to high heat until very hot. Add the oil, then lay the steak in and sear 3 to 4 minutes without moving it. Flip and sear the other side 3 to 4 minutes.
Butter baste for flavor. Reduce heat to medium. Add butter, smashed garlic, and herbs (if using). Tilt the pan and spoon the foaming butter over the steak for 1 to 2 minutes. If the butter starts to brown too quickly, pull the skillet off the heat for a few seconds and keep basting.
Drain excess fat. Transfer the steak to a plate for a moment. Carefully pour off excess rendered fat from the skillet, leaving about 1 tablespoon behind (enough to carry flavor, not enough to make the glaze greasy). Return the skillet to medium-low heat.
Glaze at the end. Pour the glaze into the skillet and stir it for a few seconds so it starts to bubble. Add the steak back in and use tongs to turn it in the sauce for 30 to 60 seconds, just until glossy and slightly thickened. If it starts to darken too fast, pull the pan off the heat.
Rest. Move steak to a cutting board and rest 5 to 10 minutes. This keeps the juices where they belong.
Slice and finish. Slice against the grain. Spoon any extra glaze over the top. Hit it with a squeeze of fresh lime and a pinch of flaky salt if you want that final pop.

A rested ribeye steak being sliced against the grain on a wooden cutting board, with a glossy sweet and spicy sauce spooned over the slices

Nutrition information is estimated.

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