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Perfect Grilled Wagyu Steak Recipe with Crispy Herb Butter and Charred Vegetables

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A quick and easy grilled Wagyu steak recipe featuring a crispy herb butter and smoky charred vegetables, perfect for special occasions and impressing guests.

Ingredients

Scale
  • 1 to 1.5 lb Wagyu ribeye steak, about 1.5 inches thick
  • Kosher salt (preferably Diamond Crystal)
  • Freshly ground black pepper
  • 2 tablespoons olive oil (for brushing)
  • 4 tablespoons unsalted butter, cold and cubed (recommend Plugrá)
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, minced
  • Salt and pepper to taste
  • 1 teaspoon lemon zest (optional)
  • 1 medium zucchini, sliced lengthwise
  • 1 red bell pepper, cut into wide strips
  • 1 small red onion, thickly sliced into rings
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 teaspoon smoked paprika (optional)

Instructions

  1. Remove the Wagyu steak from the fridge 30 minutes before grilling to come to room temperature. Pat it dry with paper towels. Lightly brush both sides with olive oil, then generously season with kosher salt and freshly ground black pepper. Set aside.
  2. In a small bowl, mix the cold cubed butter with minced garlic, parsley, thyme, lemon zest (if using), salt, and pepper. Mash and combine until herbs are evenly distributed but butter still holds shape. Refrigerate to keep firm.
  3. Toss zucchini, red bell pepper, and red onion slices with olive oil, salt, pepper, and smoked paprika if using. Set aside.
  4. Preheat grill to high heat (450-500°F). If using charcoal, wait until coals are glowing red and covered with white ash.
  5. Place vegetables on the hottest part of the grill. Cook 3-4 minutes per side until charred with grill marks but tender-crisp. Remove and keep warm.
  6. Place steak on grill grates. For medium-rare, cook 4-5 minutes per side depending on thickness. Flip once using tongs. Use instant-read thermometer to check for 130°F internal temperature.
  7. Remove steak and rest under loose foil for 5-7 minutes to redistribute juices.
  8. While steak rests, crisp herb butter in a small skillet over medium heat until golden and bubbly (2-3 minutes). Pour crispy herb butter generously over steak before serving.
  9. Serve steak alongside charred vegetables. Spoon any remaining herb butter over vegetables.

Notes

Let steak come to room temperature before grilling for even cooking. Use an instant-read thermometer to ensure perfect doneness. Rest steak after grilling to keep it juicy. Crisp herb butter just before serving for best texture. If herb butter melts too fast, chill before crisping. Avoid overcrowding vegetables on grill to prevent steaming.

Nutrition

Keywords: Wagyu steak, grilled steak, herb butter, charred vegetables, backyard cookout, easy steak recipe, special occasion steak

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