Take the ribeye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.

In a small bowl, combine the sumac, dried mint, smoked paprika, garlic powder, salt, and black pepper. Mix well to create a spice rub.

Rub the olive oil all over the ribeye steaks. Then, generously coat both sides of the steaks with the spice mixture, pressing it into the meat to ensure it adheres well.

Preheat a grill or skillet over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare).

While the steaks are cooking, combine the honey, apricot preserves, Dijon mustard, and apple cider vinegar in a small saucepan over medium heat. Stir until the mixture is smooth and heated through. Allow it to simmer for a couple of minutes until slightly thickened.

Once the steaks are cooked, remove them from the heat and let them rest for about 5 minutes. Brush the honey-apricot glaze generously over the steaks.

Slice the ribeye steaks against the grain and drizzle any remaining glaze over the top. Garnish with fresh mint leaves if desired. Serve immediately and enjoy!