In a small bowl, mix together olive oil, honey, Sriracha sauce, smoked paprika, garlic powder, onion powder, ground cumin, salt, and pepper to create a marinade. Rub the marinade evenly over both sides of the ribeye steaks. Let them marinate at room temperature for at least 30 minutes or refrigerate for up to 2 hours for more flavor.

Rinse the crinkle-cut fries in cold water to remove excess starch. Pat them dry with paper towels. In a large bowl, toss the fries with cornstarch, paprika, salt, and pepper until evenly coated.

Heat vegetable oil in a deep fryer or a large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels, seasoning with salt immediately.

Preheat a grill or skillet over medium-high heat. Once hot, add the marinated ribeye steaks. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Use a meat thermometer to check for an internal temperature of 135°F (57°C) for medium-rare. Remove the steaks from the grill or skillet and let them rest for 5 minutes before slicing.

In a small bowl, whisk together sour cream, mayonnaise, lime zest, lime juice, garlic powder, salt, and pepper until smooth. Adjust seasoning to taste.

Slice the ribeye steaks and serve alongside the golden crinkle-cut fries. Drizzle with the tangy lime sauce or serve it on the side for dipping.