Uploaded April 2026 | Updated September 2026, 2 weeks ago

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One cut. Three ways. 🔥

Last week, Chef Ashley broke down a ribeye roast into the spinalis (aka the ribeye cap) and ribeye filets… and turned that cap into a show-stopping, center-of-the-table moment.

But let’s talk about those filets. 👀

Simple seasoning.
Hot pan.
Butter baste.
That’s it.

This is what we mean when we say protein that satisfies!

One ½ rib roast =
🥩A sliced, shareable cap
🥩Multiple ribeye filets
🥩A table that’s more than taken care of

~~ If it's not CERTIFIED, it's not the best. ~~

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Items from our store featured in our videos:

The Smash
shop.certifiedangusbeef.com/products/the-smash

Reverse Sear Pan
shop.certifiedangusbeef.com/products/reverse-sear-pan

Grilling Set
shop.certifiedangusbeef.com/products/deluxe-barbecue-grilling-set-5-piece