In a mixing bowl, combine soy sauce, oyster sauce, fish sauce, sugar, black pepper, and olive oil to create the marinade. Coat the ribeye steaks and let sit for at least 30 minutes.

Toast glutinous rice in a skillet over medium heat for about 5 minutes until golden brown. Cool and grind into a fine powder.

In a bowl, whisk together fish sauce, tamarind, brown sugar, and lime juice. Add the toasted rice powder, chili flakes, chopped shallots, and cilantro. Mix well.

Preheat a skillet over medium-high heat, add olive oil and sear the marinated steaks for about 2-3 minutes per side until medium-rare.

Let the steaks rest for 3-5 minutes, slice against the grain, and serve with Nam Jim Jaew sauce.