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

Name: Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Canola oil; 2 Tbsps Dijon mustard; 59 milliliters (total) finely chopped fresh thyme, parsley, chervil; 312 grams log soft goat cheese, from Napa if possible, slightly softened; 118 milliliters r honey; 2 Meyer lemons, juiced; 2 Meyer lemons, halved and lightly grilled; 2 Tbsps California olive oil, plus more for garnish; 4 1/2-inch thick) bone-in rib eye steaks, excess fat trimmed; 4 servings Salt and freshly ground black pepper; 1 bunch watercress; 2 Tbsps whole grain mustard

Rib Eyes with Goat Cheese, Meyer Lemon-Honey Mustard and Watercress might be just the main course you are searching for. This gluten free recipe serves 4. One serving contains 1007 calories, 61g of protein, and 70g of fat. Head to the store and pick up juice of lemon, watercress, eye steaks, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.

Instructions

Watch how to make this recipe.

Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.

Ingredients you will need

Steak

Preheat the grill for high direct and indirect heat.

Equipment you will use

Grill

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.

Ingredients you will need

Whole Grain Mustard

Dijon Mustard

Lemon Juice

Honey

Equipment you will use

Whisk

Bowl

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

Ingredients you will need

Salt And Pepper

Olive Oil

Cheese

Herbs

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper

Canola Oil

Steak

Equipment you will use

Kitchen Thermometer

Grill

Remove from the grill to a cutting board.

Equipment you will use

Cutting Board

Grill

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.

Ingredients you will need

Goat Cheese

Vinaigrette

Watercress

Olive Oil

Steak

Garnish the platter with the grilled lemon halves.

Ingredients you will need

Lemon

Equipment

Ingredients

Servings:

4servings

Canola oil 2Tbsps

Dijon mustard 59milliliters

(total) finely chopped fresh thyme, parsley, chervil 312grams

log soft goat cheese, from Napa if possible, slightly softened 118milliliters

r honey 2

Meyer lemons, juiced 2

Meyer lemons, halved and lightly grilled 2Tbsps

California olive oil, plus more for garnish 4

1/2-inch thick) bone-in rib eye steaks, excess fat trimmed 4servings

Salt and freshly ground black pepper 1bunch

watercress 2Tbsps

whole grain mustard

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Nickel & Nickel Harris Vineyard Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 40 dollars per bottle.

Nickel & Nickel Harris Vineyard Merlot

Bright red fruits, candied blueberry, Santa Rosa plum and menthol aromas all blend together to intoxicate the nose as the 2016 Harris Vineyard Merlot wafts from the glass. On the palate, a juicy and fruity entry is supported by chewy tannins and a balancing acidity, creating lush layers that coat the tongue and produce a soft, elegant finish.