While sitting in my hotel room in San Francisco recently I came across an episode of Bobby Flay's Barbeque Addiction where he was featuring the flavors of Napa Valley. As Bobby grilled ribeye steaks and later topped them with a lemon honey mustard sauce and goat cheese, I knew I would be bringing this recipe home with me.
A perfectly grilled ribeye piled high with caramelized onions is one of my favorite meals. Thanks to Bobby, a perfectly grilled ribeye sauced generously with a lemon honey mustard sauce and a generous smear of herbed goat cheese may be my new favorite way to enjoy a ribeye. These steaks were amazing.
I was a little unsure about how the flavors would work together but it just sounded so good I had to try it. My uncertainty was unfounded. The flavors were complex and worked. The char of the steak against the punch of the citrus and mustard, the sweetness of the honey, and the herby creaminess of the cheese was fantastic. Simple, yet it felt fancy. I felt totally chef-y while making this.
The recipe calls for meyer lemons but a regular lemon worked just fine. I do have some meyer lemon olive oil in my pantry and I used that in the goat cheese mixture. Halving the recipe worked beautifully.
This is the perfect recipe to say goodbye to summer and usher in fall. So open up your grills one last time and get grilling Bobby style!
Ribeye Steaks with Goat Cheese & Lemon Honey Mustard Sauce
- 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
- Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.Preheat the grill for high direct and indirect heat.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.Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use.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. Remove from the grill to a cutting board.Top the steaks with the goat cheese and drizzle with the vinaigrette.