Beef Ancho from Fogo de Chao features a tender, smoky-cut of prime beef ribeye, expertly grilled to juicy perfection with a rich, charred crust that highlights its bold, savory flavors.
Equipments
- Grill (preferably charcoal or wood-fired)
- Tongs
- Meat thermometer
- Chef’s knife
- Cutting board
- Basting brush
- Serving platter
- Meat carving fork
Ingredients
- 2 lbs (900g) prime beef ribeye (Ancho cut)
- 2 tablespoons coarse sea salt
- 2 tablespoons freshly ground black pepper
- 2 tablespoons olive oil
- 2 lb (900g) prime beef ribeye (Ancho cut)
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
Prime beef ribeye, specifically the Ancho cut, is key to replicating the rich, smoky flavor of Beef Ancho from Fogo de Chao. Using coarse sea salt or kosher salt, along with freshly ground black pepper, enhances the natural flavors and creates a flavorful crust when grilled. Olive oil helps retain moisture and prevents sticking, while smoked paprika and garlic powder add depth and a subtle smoky aroma. Proper grilling equipment, including a meat thermometer and charcoal or wood-fired grill, ensures the beef is cooked to juicy perfection. Your copycat menu will capture the bold, savory essence of Fogo de Chao's signature Beef Ancho with these carefully selected ingredients.
Instructions
- Preheat grill to high heat (preferably charcoal or wood-fired).
- Pat ribeye dry with paper towels.
- Brush ribeye with olive oil on all sides.
- Season generously with sea salt, kosher salt, black pepper, smoked paprika, and garlic powder.
- Let ribeye rest at room temperature for 30 minutes.
- Place ribeye on grill over direct high heat.
- Sear each side for 3–4 minutes to develop a crust.
- Move ribeye to indirect heat zone.
- Grill, covered, turning occasionally, until internal temperature reaches 130°F (54°C) for medium-rare.
- Remove ribeye from grill and rest for 10 minutes.
- Slice across the grain with a chef’s knife.
- Arrange slices on a serving platter and serve immediately.
Substitution
Beef Ancho from Fogo de Chao copycat menu replicates the tender, smoky flavor of prime beef ribeye, expertly grilled for a rich, charred crust that enhances its bold, savory taste. If you don't have access to Ancho cut, a ribeye cap or boneless ribeye can be used as a suitable substitute without compromising texture or flavor. When grilled, maintain medium-high heat and use a meat thermometer to ensure the steak reaches an internal temperature of 130-135degF (54-57degC) for medium-rare perfection. You can also customize the seasoning by adding your favorite smoked spices or fresh herbs to complement the classic sea salt and black pepper rub. Always rest the meat for 5-10 minutes after grilling to lock in juices before slicing against the grain with a sharp chef's knife.
Tips
Ensure your grill is properly preheated to high heat before placing the beef ribeye to achieve a perfect sear that locks in juices. Use a meat thermometer to accurately monitor the internal temperature, aiming for 130degF (54degC) for medium-rare doneness. Resting the meat for 10 minutes after grilling allows the juices to redistribute, enhancing tenderness and flavor. Always slice the beef across the grain to maximize tenderness and improve the eating experience.
Nutritions
Beef Ancho ribeye from Fogo de Chao provides a rich source of high-quality protein essential for muscle repair and growth. This cut is also packed with important nutrients like iron, zinc, and B vitamins, which support energy metabolism and immune function. The olive oil used in seasoning adds heart-healthy monounsaturated fats, contributing to overall cardiovascular wellness. When you enjoy this savory, grilled ribeye, you're fueling your body with nutrient-dense ingredients that balance flavor and nutrition.
Storage
Store leftover Beef Ancho wrapped tightly in aluminum foil or plastic wrap to prevent moisture loss and refrigerate within two hours of cooking. Use an airtight container to maintain freshness and consume within 3-4 days for optimal flavor and safety. When reheating, use a low oven temperature or indirect grill heat to preserve tenderness and avoid overcooking your prime ribeye.
Variation or Alternatives
For a variation in flavor, try marinating the beef ribeye in a mixture of soy sauce, lime juice, and minced garlic for at least 2 hours before grilling. You can substitute smoked paprika with chipotle powder to add a smoky, spicy kick. If you don't have a wood-fired grill, use a cast-iron skillet to sear the ribeye on high heat before transferring it to a low-heat oven to finish cooking. Your choice of seasoning and resting time significantly impacts the tenderness and flavor intensity of the final dish.
Allergies
Beef Ancho from Fogo de Chao may cause allergic reactions in individuals sensitive to beef or specific spices like smoked paprika and garlic powder used in the seasoning. People with allergies to nightshade family plants should also be cautious due to the smoked paprika. Be sure to inform your server if you have allergies to any of these common ingredients to ensure your safety.
Why this recipe?
Beef Ancho at Fogo de Chao is prized for its tender, flavor-packed cut, expertly fire-roasted to lock in its rich juices and smoky aroma. This premium cut, sourced from the top sirloin, offers a perfect balance of marbling and lean meat, resulting in a juicy, melt-in-your-mouth experience. You can replicate this restaurant-quality dish at home by mastering precise seasoning and grilling techniques, making your copycat version both authentic and satisfying. Trying to make this dish yourself is worth it because it brings Fogo de Chao's signature taste directly to your kitchen.