Ribeye Goat Cheese and Meyer Lemon Honey Mustard
1 (2-pound) rib eye, 1 1/2-inches thick, excess fat trimmed
1/2 cup clover honey
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
grated zest and juice of 1 Meyer lemon
4 ounces fresh goat cheese, slightly softened
Kosher salt and freshly ground black pepper
fresh flat-leaf parsley leaves, for garnish
Remove the steak from the refrigerator 30 minutes before cooking.
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.
Put the goat cheese in a bowl and season with salt and pepper.
Refrigerate until needed.
Heat your grill to high for indirect grilling.
Brush the steak with canola oil and season liberally with salt and pepper. Grill, directly over the coals, until golden brown and slightly charred, about 5 minutes. Turn over the steak and position it away from the coals (indirect heat). Close the cover and grill, turning once, until an instant-read thermometer inserted into the center registers 135°F, about 10 minutes. Remove the steak from the grill to a cutting board, tent loosely with foil and let rest for 5 minutes.
Top the steak with the goat cheese, drizzle with the honey mustard, and garnish with parsley leaves.