Beef Ancho, also known as ribeye cap or boneless ribeye, is a prized cut in Brazilian steakhouses, known for its exceptional marbling, tenderness, and rich flavor. This cut comes from the rib section of the cow and is especially valued for its balance of fat and meat, making it one of the most flavorful steaks.

At SP Brazilian Steakhouse, beef ancho is expertly seasoned with minimal spices, and just a touch of coarse salt, to let the natural flavors take center stage. Grilled to perfection over an open flame, the beef ancho develops a caramelized crust on the outside while remaining juicy and tender inside. Its marbling melts as it cooks, creating a buttery, savory flavor in each bite.

Typically, beef ancho is served medium-rare to medium, highlighting its texture and full-bodied flavor. It pairs beautifully with classic accompaniments like chimichurri, or hearty sides like garlic mashed potatoes. This cut is a crowd-pleaser and often one of the highlights at SP Brazilian Steakhouse, where guests can enjoy it as part of the churrasco experience, carved tableside to maximize its flavor and presentation.