A while back I came across a ribeye recipe by Bobby Flay that called for both goat cheese and a lemon honey mustard glaze. It was unbelievably good, so good in fact that I cooked it two consecutive nights for two different sets of friends. I hate just straight up copying people’s recipe (though they often copied from someone else anyways….) so I wanted to put my own twist on it. I decided to swap out the ribeyes for one of my favorite cuts of beef: the tri-tip. If you haven’t been lucky enough to taste a tri-tip before, they cook, taste and look similar to prime rib, though at a fraction of the cost. They’re really popular out west (specifically California) and a lot of people actually prefer them over the almighty brisket.
This recipe is super straightforward and really doesn’t take that long to prep. Let’s take a look:
First off, pick up a nice tri-tip from wherever you can find them and rub it down with your favorite beef rub.
For the goat cheese topping, take 12 oz of goat cheese, 2 Tbsp of olive or canola oil and 1/4 to 1/2 cup of your favorite aromatics (I used fresh parsley and thyme). Mix together and set aside.
For the lemon honey mustard glaze, you’ll need:
2 Tbsp Dijon mustard
2 Tbsp ground mustard
1/2 cup honey (I used orange blossom)
Juice from 2 lemons
Mix all ingredients and set aside.
From here, all you do is direct grill or indirect smoke a tri-tip to an internal temp of about 135°-140°. Once it hits temp, pull it and let rest for a few minutes. While it’s resting, top with the goat cheese mixture and the lemon honey mustard glaze. The flavor of the tri-tip with the goat cheese and glaze is unreal good. I’m looking back down at the below pics as I type this and my mouth is watering all over again! As usual, I’ve got a recipe video from start to finish at the bottom of the post. Enjoy and thanks for stopping by!!