Available now through Jan. 1, 2018, the new Cowboy Ribeye from Fogo de Chão headlines the leading Brazilian steakhouse’s fall menu innovation. All of Fogo’s steaks, including the limited time Cowboy Ribeye, are aged a minimum of 21 days, then slowly roasted over an open flame to enhance their natural flavors before being carved tableside by gaucho chefs. Fogo.com
Available now through Jan. 1, 2018, the new Cowboy Ribeye from Fogo de Chão headlines the leading Brazilian steakhouse’s fall menu innovation. All of Fogo’s steaks, including the limited time Cowboy Ribeye, are aged a minimum of 21 days, then slowly roasted over an open flame to enhance their natural flavors before being carved tableside by gaucho chefs. Fogo.com