Menu/The 17 cuts/Ribeye
Cut 03 of 17 · Beef
Ribeyemarbled to perfection.
From the rib section, the most richly marbled steak we carve: USDA Prime, aged 45+ days and roasted over open charcoal for a buttery, deeply beefy bite.
For the steak purist
The ribeyeexperience.
Ribeye is famous for its marbling: fine ribbons of fat that melt as it roasts and give every slice a rich, buttery flavor.
At Brasão it’s USDA Prime, the highest grade for marbling and tenderness, aged for over 45 days and roasted over charcoal until the outside is crisp and the center stays juicy.
Included in every Full Experience: lunch $54.95 · dinner $69.95 See pricing →
Know your cut
Ribeye101.
From the rib
Cut from the rib section, where the muscle is tender and the marbling is at its richest.
Prime marbling
USDA Prime has the most marbling of any grade, which means more flavor and a juicier steak.
Made for high heat
Its fat keeps it juicy over a hot fire, perfect for the churrasco grill.
A classic with red wine
Bold reds like Cabernet Sauvignon and Malbec are its natural partners.
At your table
Enjoy itlike a gaucho.
- 1Go medium-rareIt lets the marbling melt while the center stays tender.
- 2Don’t skip the edgeThe outer slice carries the most crust and flavor.
- 3Pick your donenessWe carve to order, from rare to well done, as many times as you like.
Cabernet
Caymus, Napa Valley
By the glassYou’ll love these too
Also onthe skewer.
Come try it
Reserveyour table.
Ribeye is carved tableside at all three Brasão locations.