Restaurants›Fogo de Chão Brazilian Steakhouse›Wagyu Ancho (ribeye) Recipe

Wagyu Ancho (ribeye) Recipe

Inspired by Fogo de Chão Brazilian Steakhouse
Time50m
Serves2

Available as an enhancement to the Full Churrasco Experience, 24oz. premium graded, aged for 21 days.

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Ingredients

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Wagyu Ancho Ingredients

Method

Cooking Directions

1

Prepare the Steak

Take the Wagyu Ribeye steak out of the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the steak cook more evenly.

2

Season the Steak

Generously season both sides of the steak with kosher salt, black pepper, and garlic powder. Rub the seasonings into the meat for better flavor absorption.

3

Preheat the Grill

Preheat your grill to high heat. If using a charcoal grill, ensure the coals are glowing red and covered with white ash. If using gas, set the burners to high.

4

Sear the Steak

Brush the grill grates with olive oil to prevent sticking. Place the seasoned Wagyu Ribeye steak on the grill and sear for about 4-5 minutes on each side for medium-rare, adjusting time to your desired doneness.

5

Add Fresh Herbs

During the last minute of grilling, place the fresh rosemary sprigs on top of the steak to infuse with flavor.

6

Rest the Steak

Remove the steak from the grill and let it rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat.

7

Slice and Serve

After resting, slice the steak against the grain and serve immediately. Enjoy your premium Wagyu Ancho!