Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress

Total Time:
50 min
10 min
30 min
10 min

4 servings

  • 4 (1 1/2-inch thick) bone-in rib eye steaks, excess fat trimmed
  • 1/2 cup clover honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole grain mustard
  • 2 Meyer lemons, juiced
  • 1 (11-ounce) log soft goat cheese, from Napa if possible, slightly softened
  • 1/4 cup (total) finely chopped fresh thyme, parsley, chervil
  • 2 tablespoons California olive oil, plus more for garnish
  • Salt and freshly ground black pepper
  • Canola oil
  • 1 bunch watercress
  • 2 Meyer lemons, halved and lightly grilled
Watch how to make this recipe.
  • Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.

  • Preheat the grill for high direct and indirect heat.

  • Whisk together the honey, Dijon mustard, whole grain mustard and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld.

  • Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use.

  • Brush the steaks with canola oil and sprinkle liberally with salt and pepper. Grill over direct heat until slightly charred, about 5 minutes. Flip the steaks and move it away from the coals, close the cover and grill until an instant-read thermometer inserted into the center registers 135 degrees F, about 10 minutes. Remove from the grill to a cutting board.

  • Top the steaks with the goat cheese and drizzle with the vinaigrette. Scatter the watercress over the tops, and then finish with a good drizzle of olive oil. Garnish the platter with the grilled lemon halves.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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    This recipe is featured in:

    Great Grilled Mains