In a bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and Thai chilies to create the marinade.
Place the ribeye steaks in a shallow dish and pour the marinade over the steaks, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the grill to high heat. Remove steaks from the marinade and let them come to room temperature for about 10-15 minutes.
Brush the grill with olive oil and place the steaks over direct heat. Grill for 4-5 minutes per side for medium-rare, or until they reach your desired doneness.
While the steaks are grilling, prepare the Thai chili sauce by mixing the sweet chili sauce, lime juice, soy sauce, fish sauce, and chopped red chili in a small bowl.
Once the steaks are cooked, let them rest for 5 minutes before slicing. Serve with the Thai chili sauce on the side and garnish with fresh cilantro.
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