Ingredients
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1½inch thick rib-eye, ~2 Ibs, fat trimmed
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1/2 cupclover honey
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1 tbspDijon mustard
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1 tbspwhole grain mustard
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1 tspfinely grated orange zest
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1 tbsporange juice
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1/2 tspfinely grated lemon zest
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2 tspfresh lemon juice
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Salt and freshly ground black pepper
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2 tbspfinely chopped fresh thyme, parsley, garden chervil
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4 ozsoft goat cheese
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Canola oil
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1 bunchwatercress
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California olive oil
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Grilled oranges
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Grilled lemons
Directions
Step 1
Prepare the Marinade
½ cup clover honey, 1 Tbsp Dijon mustard, 1 Tbsp whole grain mustard, 1 tsp finely grated orange zest, 2 Tbsp orange juice, ½ tsp finely grated lemon zest, 2 tsp fresh lemon juice
In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, orange zest, orange juice, lemon zest, and lemon juice.
Let the mixture sit at room temperature for at least 30 minutes, allowing the flavors to fully meld together.
Step 2
Goat Cheese Herb Mixture
4 oz soft goat cheese, 2 Tbsp (total) finely chopped fresh thyme, parsley, garden chervil, salt and freshly ground black pepper
In a medium bowl, combine the goat cheese with the finely chopped herbs.
Mix until smooth and well-combined, then season with salt and pepper to taste.
Refrigerate until ready to use.
Step 3
Grill the Ribeye
1½-inch thick rib-eye (approximately 2 lbs, trimmed), canola oil, salt, freshly ground black pepper
Remove the ribeye from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
Preheat your grill for indirect heat.
Brush the steak with canola oil and season liberally on all sides with salt and pepper.
Grill the steak directly over the coals for about 5 minutes, until golden brown and slightly charred.
Flip the steak and move it away from the coals. Cover the grill and cook until an instant-read thermometer registers 135°F (medium-rare), turning it once more, for about 10 minutes.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Step 4
Assemble the Watercress Salad and Serve
1 bunch watercress, California olive oil, grilled oranges, grilled lemons, salt and freshly ground black pepper
Toss the watercress in a mixing bowl with a drizzle of juice from the grilled oranges and lemons, along with a splash of California olive oil.
Season the salad with salt and pepper to taste.
Step 5
Plating
Top the grilled ribeye with a generous scoop of the goat cheese herb mixture.
Drizzle the steak with the prepared honey mustard marinade.
Garnish with the watercress salad and serve with additional grilled oranges and lemons for a burst of refreshing acidity.
Your perfectly grilled ribeye is ready to enjoy!