Rib Eyes With Goat Cheese, Meyer Lemon-Honey Mustard And Watercress

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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

1 bunch watercress

2 Meyer lemons, halved and lightly grilled

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