Thomas Rhett Makes Ribeye Steaks and Margaritas With Morgan | Cook’s Country

Cook’s Country Executive Editor Morgan Bolling and Country Singer-Songwriter Thomas Rhett show you how to make a delicious Ribeye and Pineapple Margaritas.

Make our recipe for Pan-Seared Thick-Cut Strip Steaks: https://cooks.io/3s1d3ID
Make our recipe for Charred Pineapple Margaritas: https://cooks.io/3PKmdSL

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Follow Thomas Rhett on Instagram: https://www.instagram.com/thomasrhettakins/
Follow Morgan on Instagram: https://www.instagram.com/mmbolling3/

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You ready yeah okay yeah let’s go let’s go hi  I’m Morgan Bolling and I’m Thomas Rhett and   I’m very excited to be here yeah we’re talking  tequila and cookies so today I’m going to show   you how to make some Ribeyes okay tequila pan  sauce amazing um so these are one pound Ribeyes  

I’ve cut in half and I’m gonna have you Pat them  dry first yep and then season them with some salt   and pepper do we have a like a paper right here  right there sorry it’s like looking like in my  

Kit whatever here we go no I know what you mean  I know you try so are you cooking Ribeyes much   at home I do I cook a lot of rib eyes I love uh  you were talking about doing reverse here today  

Yep which is what I normally do at home but I do  it kind of on the smoker and we’re doing the oven   today so how heavy do you like to go on the side I  like to go aggressive okay don’t be shy with just  

Making sure I didn’t want to like offend anyone  with how much salt you will never offend me with   the amount of salt you put on food okay like  on my team we talk about going to the flavor  

Cliff and you take it all the way the cliff yeah  sometimes you jump over but it’s my sprinkling   technique if you’re sprinkling you gotta go from  home so you want to go like we’re going for going  

From okay get a little see you learned something  new yeah that just actually helps you get more   even coverage if you do it close you get little  pockets this is even just this is life-changing   for me thank you oh well good I’m glad okay  so like you said we’re doing the reverse here  

Today so this is a really nice method for cooking  really good steaks um it gets them really tender   throughout because we’re going to cook them low  and slow first and then to sear them at the end  

So only get the other side okay and now we’ll  get some pepper on the side perfect there’s a   lot of pepper right there yeah that’s okay that’s  okay that’s fine so we’re gonna pop this in a low  

275 degree oven at the middle rack I’m gonna cook  it until it’s about 90 degrees inside yeah it’s   gonna be low yeah it’s gonna be low and then  um it’ll take about 25 minutes perfect cool  

Let’s pop it in okay all right so we have some  already ready okay and I’m gonna pull these out oh yeah I know they don’t look really that pretty  yet but they’ll look great later they’re about to  

Be though they’re about to be exactly so I’m  gonna double check this yeah so it’s 95 which   is great that’s still fine that’s still good okay  so we’re actively smoking okay so so that’s what   you’re waiting for is like that white yeah I  want to actually see it okay and sometimes like  

You can like get a little low and be like okay  it’s actually okay cool it’s honestly like it’s   it’s hard for it to get too hot that’s okay it can  get to it you have it on high yeah okay I have it  

On high best sound in the world maybe best sound  in the world I know I’m like I love it I love it   okay cool so are you doing a time per  side are you kind of just eyeballing

One or two minutes aside so it’s not gonna be  very long um it’s already so dry and they’re   already mostly cooked so this is really just gonna  finish cooking them and get that nice crust okay   so awesome yeah and then we’ll make our pan  sauce look at that okay cool let’s see dude  

I think me only using olive oil has been my pain  with the pen well it definitely that is and it’s   been like a minute and a half and look at that  crust yeah so one other thing is like if you go  

To lift it up and it’s sticking it all just let it  go it’s not ready yet and like that’s a good way   to so the sticking don’t turn it if it’s sticking  don’t try to break yeah just let it keep hooking  

And it’ll eventually come off are your kids do  they cook at all yeah we they cooked a little bit   like we bought those little like plastic knives or  whatever oh yeah and they’ll they’ll cut cucumbers   and they’ll cut zucchini and squash and all that  kind of stuff we’ve attempted a garden in the  

Last couple years some things have been great some  things have been a tragedy oh yeah uh but we got a   gazillion cucumbers uh that they would cut up and  we’d pickle those and just wash the zucchini they  

Yeah they love the kind of hover around the  kitchen and kind of help so okay so desserted   Island you only get one food what are you cooking  for the rest of your life can I have a whole pig

I’m like that sounds great maybe not a live  Pig I don’t really want to kill a pig but   um oh so you’re seeing the sides too yeah so I’m  doing the size I’m actually not doing a super  

Let’s see I’m gonna do um so I like to actually  just like hold them together and then you kind   of get a little better control and do them like  I feel like when holidays come around is it like  

Do you enjoy the fact that you’re kind of the one  that’s looked at as like so what are we eating for   Thanksgiving well so it’s funny I mean I actually  would love to do that my mom though loves cooking  

So like when I go home she’s like she’s a chef  and you’re good to just let people cook and you’re   good to like like do you hover oh I definitely  have I mean not with my mom my mom mom only is  

Perfect and like I’ll never hover around her my  mom she’s the cook during like holidays and things   like that but uh if it’s anyone else who’s not my  mom I definitely hover and I usually take over um  

Okay so this is our pan sauce okay so I have all  this fond in here and that is Flavor yep um so I’m   gonna try to get that up and I have a poblano over  here so enough with your gardening you guys have  

Done any poblano chilies we have not okay we need  to though this is a poblano chili I chopped up in   a shallot and um they’re gonna start getting off  some of this uh some of the fond but a few more  

We’ll add some Tequila to also help get up the  rest of it perfect um but yeah this is just gonna   add they’re like a little bit they have the same  vegetalness of a green bell pepper but they’ve got  

A little more heat I like them a lot better I feel  like they add a lot more flavor but I also think   it depends where you’re cooking for sure all right  and I’m just gonna add a little bit of cumin okay  

And this will add just a little earthiness  in here and this is going to go 30 seconds   and just get it which will just help Bloom it a  little bit it’ll just add a little more flavor  

If you like it otherwise you can get a little  bit of raw spice flavor going on for sure so   um and then we’re gonna take these out of the pan I’m sorry I lost one on your shoe oh you’re  good These are nice shoes though These Boots  

Need to be broken in anyway I like them  they’re pretty they’re great um okay okay and then we’re gonna light it on fire so  that’s where yeah yes but before we do this   I want to give you some safety tips okay so  well a lot of them are applicable but if you  

Have sleeves you pull them up great um if you  have long hair you tie it up okay we have a lid   nearby so that if it starts to catch on fire  and go aggressive we can smother it perfect  

Um I think that’s really about it oh the other  thing is we’re not pouring from the bottle so   we’re pouring from this okay if you pour from  the actual bottle it can like actually it’s   like a bottle on fire okay yeah let’s not  let’s not do that so we’re going to put it  

In the hot pan oh and then we’re also going to  remove it from the turn off the heat just so   that this won’t catch under so now you ready  yeah okay you’re good yeah let’s go let’s go let’s go all good yeah I don’t

Really now that that’s out we’re gonna add  in some chicken broth okay and a little bit   of lime juice so this is uh two teaspoons of  lime juice and I’m just gonna cook this down   a little bit just to reduce the flavor okay um  and get a little more concentrated so this is  

Cooked down I’m gonna finish this with a little  more lime and a little more hit of tequila okay   um so this actually just gives you a  little bit of that boozy yeah flavor   at the end because you’re not cooking it  anymore so we are using your tequila today  

Um thank you for that by the way yeah yeah I  mean thank you for for appreciate it for sure I’m   really excited to try it so yeah how did you get  into tequila uh long story short um my cousin and  

I started this together we’re third cousins both  from Valdosta Georgia we really wanted to try to   create a tequila that was as smooth as seemingly  possible as far as like palette goes like there’s   hints of Floral in there kind of an earthy tequila  peppery but not too peppery at least for the  

Blanco so it should be awesome I’ve never cooked  with it so well it should be awesome to cook with   one thing to say is like you do really want to  cook with the tequila you’re actually going to  

Want to drink it’s really important well there  you go so like I’m excited to try it too just   because I feel like you get those flavor notes I  mean especially that last little hit of tequila  

At the end um you get a nice little bit of it  um will you hand me that cilantro yep do you   like cilantro I should ask them okay my wife was  here she would ask you for triple that amount of  

Cilantro okay I love cilantro too my boyfriend is  one of those people who tastes like soap so right I’m like do you wanna do the honors I’m  not a good drizzler you tell me what to do  

Strategy to it but yeah you can just like here  I’ll show you with mine okay so yeah you just   wanna you can tilt the pan and get like  plenty of stuff in there perfect and then  

Just do like a little like okay yeah I can  do that yeah you can do that okay I gotcha how’s that looking it looks stunning okay let’s go I know this is so good  I’m psyched okay good cheers cheers

This is incredible it’s perfectly seasoned you  did a great job with the seasoning I can’t get   over how good the tequila coming through is  right I’m like I think next time I’d add even   a little bit more same we could just sprinkle  some on top I mean I’m in okay so before you  

Eat too much of it I do want to make you some  margaritas with this let’s go okay okay so this   quick recipe but it’s a real fun um I love  this it’s a charred pineapple margarita  

So I feel like you probably know this even more  than I do but uh I feel like cocktails it’s all   about balance like you want something that’s like  not too sweet but also really balanced but it has  

A little sweetness but I feel like especially  if you’re using good tequila you want to taste   it for sure we’ve got some charred pineapple  that I charred up before and some straight up   on the grill straight up on the grill okay  um so it’s over high heat a little bit each  

Side just to get some nice charm marks on  there okay okay so got my blender so this   is half a pineapple and then I cut up two  slices of it and I’m gonna add them in okay  

And then I have a half cup of grilled so again  I have lime juice already here right and this is   from grilled lime so this just adds like a little  bit of smokiness and like actually a little bit of  

That same bitterness we were talking about earlier  and then a pinch this is smoked sea salt okay so   you don’t have to use smoked sea salt but you  forgot we should yeah I’m like if you’re gonna  

Go if you’re gonna go smoking grilled why not  and this is sugar so it’s not a ton oh my gosh   I thought that was salt I was like wow we’re like  going salty with this Margarita no no that’s sugar  

Um so it’s a third of cup sugar it’s like enough  to give you a little something but I don’t any   particular kind of sugar just granulated sugar  okay and I’m just gonna blend it okay foreign yes probably nice and smooth yeah okay so

Oh then you strain it yeah you strain it this  I mean I think like if you didn’t do this it   wouldn’t be the end of the world so if you wrote  me a spatula um but it does get out some with  

Like if there’s any sort of Pulp or anything I  feel like you get a nice smooth cocktail this   way so we’ve got our strained pineapple mixture  okay so do you want to measure out eight ounces   of tequila eight ounces I’ve got eight ounces  of triple sec okay so so add a little sweetness

I’m gonna start dump it in there  yeah just dump it in there okay   okay so I’m gonna chill this and I’m gonna pop out  one that’s already ready do you do salt rims on  

Your take I’m more of a tahin rim kind of person  my wife loves salt so well so these I’m doing this   but I will do it this is I’m doing the smoke  salt so I took my lime and go around the river  

Okay and then just rub it through  this smoke saw so it picks up plenty   of nice Smoky sea salt okay okay I’m  psyched I know well I hope you like   these let’s see and then we do a little  pineapple garnish okay okay and then

There you go yes yes I know Mike Cheers Cheers  it smells Smoky too I know yeah so smoked salt that is UN freaking believable I’m so  actually how does it feel to be this   good at just stuff you know thank you that  good at music man I know it’s so good I feel  

Like it’s so balanced that’s incredible you  taste your tequila yeah for sure great like   you actually taste the booze and like I feel  like it’s a booze you want to taste so for sure  

Um but it’s still it’s like got a little sweetness  a little bit going on it’s fun but not too sweet   but not too sweet not too sweet that is fantastic  hey plus well thank you so much well cheers to  

You one more time thank you so much for cooking  with me thank you very much it’s been a blast