Ancho

The ancho is a prized cut of beef taken from the ribeye cap, the fatty, intensely flavorful outer muscle of the rib primal. Its name derives from the Spanish word for “wide,” a reference to the broad, triangular shape of the steak. While the cut is most famously associated with Argentine and Uruguayan asado, it has become a staple of Brazilian churrascarias, where it is often served alongside picanha. Key ingredients are minimal: high-quality beef, preferably grass-fed and well-marbled, and coarse sea salt. A great version is defined by its rich, buttery texture and deep beef flavor, achieved by cooking the steak over live coals until the exterior is charred and the interior remains medium-rare. The fat cap should render into a crisp, crackling edge, and the meat should be sliced thinly against the grain. Regional variations exist; in Argentina and Uruguay, ancho is often grilled whole on a parrilla and seasoned only with salmuera (brine), while in Brazilian steakhouses like Rio de Janeiro’s Churrascaria Palace, it is skewered and roasted over wood embers, then carved tableside. Food creator Luke Martin, who visited Churrascaria Palace, highlighted the ancho there as a standout example of the cut’s potential, noting its tenderness and marbling. Despite its international popularity, the ancho remains less widely known than cuts like ribeye or sirloin, but connoisseurs prize it as one of the most succulent and flavorful steaks available.