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

Name: Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.
2
Preheat the grill for high direct and indirect heat.
3
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.
4
Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper.
5
Refrigerate until ready to use.
6
Brush the steaks with canola oil and sprinkle liberally with salt and pepper.
7
Grill over direct heat until slightly charred, about 5 minutes.
8
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.
9
Remove from the grill to a cutting board.
10
Top the steaks with the goat cheese and drizzle with the vinaigrette.
11
Scatter the watercress over the tops, and then finish with a good drizzle of olive oil.
12
Garnish the platter with the grilled lemon halves.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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