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

• 4 (1 1/2-inch thick) bone-in rib eye steaks, excess fat trimmed
• 1/2 cup clover honeyhoney
• 2 tablespoons Dijon mustarddijon-mustard
• 2 tablespoons whole grain mustardmustard
• 2 Meyer lemons, juicedlemon
• 1 (11-ounce) log soft goat cheese, from Napa if possible, slightly softened
• 1/4 cup (total) finely chopped fresh thyme, parsley, chervilthyme
• 2 tablespoons California olive oil, plus more for garnishoil
• Salt and freshly ground black peppersalt-and-pepper
• Canola oilcanola-oil
• 1 bunch watercresswatercress
• 2 Meyer lemons, halved and lightly grilledlemon

1. 01Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.
2. 02Preheat the grill for high direct and indirect heat.
3. 03Whisk 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.

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