Season and Grill the Ribeye
Generously season both sides of the ribeye steak with salt and pepper.
Heat a grill or grill pan over medium-high heat. Brush with olive oil.
Grill the steak for 4–5 minutes per side (for medium-rare), or to your preferred doneness.
Remove the steak from the grill and let it rest for 5 minutes before slicing thinly against the grain.
Make the Aguachile Sauce
In a small bowl, whisk together the soy sauce, lime juice, orange juice, thinly sliced serrano chilies, minced garlic, and olive oil.
Assemble the Dish
Arrange the thinly sliced ribeye on a platter.
Drizzle the aguachile sauce over the meat.
Top with diced avocado and fresh chopped cilantro, if desired.
Serve with lime wedges on the side.