BBQ Month: Week Three - We're grilling Chicken & Steak

Weeknight favorites have their moment in the sun while we delve into all things steak and chicken. Whether you need hot and fast options with big payoff or want to perfect that reverse sear technique, recteq is your BBQ headquarters and we’ve got a plan for dinner!

For more inspo, find all of our Chicken Recipes, all of our Steak Recipes, or delve into Chicken 101, our Mini recteq Academy Course.

“My favorite chicken thigh recipe would have to be Asian chicken tacos. Let the thighs sit in Teriyaki marinade, when you pull them out throw on a little Jody’s Asian Persuasion, grill until done, shred, and throw it on some warm taco shells with a little Asian-style Coleslaw. Top with fried wonton strips . A 10 out of 10 taco recipe.” – Tony

Chicken: Favorite Recipes

Best Chicken Grilling Guide

• Cook at 325ºF–400ºF for classic BBQ chicken depending on cut and style.
• Thighs handle higher heat and benefit from going beyond food-safe temp for tenderness.
• Use indirect heat for bone-in pieces to prevent skin burning before the interior finishes.
• Cook to temperature, not time—use a probe and aim for doneness + texture.
• Breasts & White Meat: 165ºF for juicy & tender
• Thighs & drumsticks: 170ºF–175ºF for best texture
• Wings: up to 175ºF–185ºF for extra bite and crispness

Steak: Chef John’s Best Tips & Tricks

Chef John has a handful of great steak tips for us to make the next BBQ venture a success.

• First, when shopping steaks, he recommends ribeyes with great intermuscular fat ratio. For a more affordable cut, sirloin is an excellent option that’s super flavorful and won’t break the bank.
• When it comes to steak, always go with a reverse sear, it brings all the benefits of direct sear grilling with even more WOW!
• For an amazing crust on your steak, follow the same principles as you would for bark on BBQ. Season well, let those seasonings rest until tacky, and grill ‘em hot.
• A 10-minute rest after you take the steak off the recteq will make ALL the difference. Don’t skip it!
• For a finishing step, think about the fattiness of your steak. For a high-fat cut, consider something acidic to balance it out, like chimichurri sauce. If it’s on the lean side already, it’s the perfect opportunity to enjoy a nice compound butter.

Your Steak Temp Guide

• Rare – 115ºF–125ºF
• Medium Rare 125 ºF–135 ºF
• Medium – 135 ºF–145 ºF
• Medium Well – 145 ºF–155 ºF

"When I'm searing steaks at home, I find there is no better way than on my Bullseye Deluxe. I set my grill to 450-500°F, and while I wait for it to heat up, I typically take two NY strips or two ribeyes, pat them dry, then grab my Ben's Heffer Dust and an aluminum pan. I put just about a quarter of the bottle in the aluminum pan and rub every inch of the steaks with the seasoning, massaging the rub into the steaks. When my grill is ready to go, I slap them on the unit, close the lid, then get half a stick of butter and a few pinches of thyme in a microwave-safe bowl. I microwave it until the butter is runny. Once 3 minutes have passed, I flip the steaks and do another 3 minutes at 450-500°F until I achieve the perfect crust. I like my steak a little more on the rare side to medium rare. I keep them on the unit until satisfied, then when they are ready to come off, I put them on a cutting board with runoff edges and spread the butter on them with a basting brush. Then I let them rest until they are ready to cut and plate." - Jadin