Bife ancho is similar to what is known as the rib eye steak and is offered boneless or bone-in. The meat is well marbled with fat and, thus, is a very tender and flavorful cut.
Although many supermarkets carry packaged bife ancho steaks, custom slices from a butcher is recommended. Packaged slices are tend to be a bit too thin for the parrilla and are better suited for a grill pan or frying pan. An ideal cut for each steak should have a thickness of 1.5 to 2 inches.
Coarse salt is all that is needed for these thick steaks. Rub it in on both sides at least 30 minutes before cooking. The area of the grill where these will be placed should be nice and hot with an abundant amount of coals underneath to help sear the meat quickly. When juices start flowing out of the upper side that means it is time to flip. Remember to only flip once. When the other side is seared well and the juices flow again, they should be ready.