- 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
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.
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.