Steak Time! Ribeye With Goat Cheese And Meyer Lemon Honey Mustard

1. 1

   Remove the steak from the refrigerator 30 minutes before cooking.

2. 2

   Whisk together the honey, both mustards, the lemon zest and lemon juice in a small bowl and let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld.

3. 3

   Put the goat cheese in a bowl and season with salt and pepper.

4. 4

   Refrigerate until needed.

5. 5

   Heat your grill to high for indirect grilling.

6. 6

   Brush the steak with canola oil and season liberally with salt and pepper.

7. 7

   Grill, directly over the coals, until golden brown and slightly charred, about 5 minutes.

8. 8

   Turn over the steak and position it away from the coals (indirect heat).

9. 9

   Close the cover and grill, turning once, until an instant-read thermometer inserted into the center registers 135F, about 10 minutes.

10. 10

    Remove the steak from the grill to a cutting board, tent loosely with foil and let rest for 5 minutes.

11. 11

    Top the steak with the goat cheese, drizzle with the honey mustard, and garnish with parsley leaves.

* Per serving · 4 servings · Values may vary.

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