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Ingredients

• 4 pieces Chicken Thighs, Bone‑In, Skin‑On (about 1.5 lb total, pat dry)
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 4 tablespoons Olive Oil (divided: 2 Tbsp for chicken, 1 Tbsp for salmon, 1 Tbsp for steak)
• 10 tablespoons Unsalted Butter (cold, cut into cubes; 4 Tbsp for chicken glaze, 2 Tbsp for salmon, 3 Tbsp for steak butter, 1 Tbsp extra for finishing)
• 2 tablespoons Barbecue Sauce
• 1 tablespoon Honey (crystallized)
• 1 teaspoon Apple Cider Vinegar
• 0.5 teaspoon Smoked Paprika
• 0.5 teaspoon Garlic Powder
• 1.5 pounds Salmon Fillet, Skin‑On (single piece, trimmed)
• 1 piece Cedar Plank (soaked in water for at least 2 hours)
• 1 teaspoon Fresh Thyme Leaves
• 1 tablespoon Lemon Zest (zest of 1 large lemon)
• 2 tablespoons Capers, Brined (roughly chopped)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 clove Garlic Clove (minced)
• 1.25 pounds Ribeye Steak (about 2‑inch thick, 2 steaks)
• 4 fillets Anchovy Fillets in Oil (about 20 g, finely chopped)
• 1 tablespoon Fresh Parsley, Chopped

Instructions

1. Season Chicken Thighs

   Pat the chicken thighs completely dry, then rub each side with a little olive oil. Sprinkle evenly with kosher salt and freshly ground black pepper. If you’re squeamish, wear disposable gloves or use a brush.

   Time: PT5M

2. Prepare Barbecue Butter Glaze

   In a small saucepan melt 4 Tbsp unsalted butter, then whisk in barbecue sauce, honey, apple cider vinegar, smoked paprika, and garlic powder. Keep warm on low heat; do not let it boil.

   Time: PT5M

3. Preheat Pizza Oven

   Open the pizza oven and let it heat up to about 750°F (400°C). This takes roughly 10 minutes.

   Time: PT10M

   Temperature: 750°F

4. Heat Cast Iron Skillet

   Place the cast iron skillet inside the preheated oven and let it heat for 5 minutes until the surface is smoking hot.

   Time: PT5M

   Temperature: 750°F

5. Cook Chicken Thighs

   Using tongs, carefully place the thighs skin‑side down in the hot skillet. Cook 5‑6 minutes until the skin is deep golden and releases easily. Flip and cook another 5‑6 minutes, or until internal temperature reaches 175°F (80°C).

   Time: PT12M

   Temperature: 750°F

6. Glaze Chicken

   Brush the hot thighs with the prepared barbecue butter glaze, then return to the oven for 2 minutes to caramelize.

   Time: PT2M

   Temperature: 750°F

7. Rest Chicken

   Transfer the chicken to a plate and let rest for 5 minutes before serving.

   Time: PT5M

8. Prepare Lemon‑Caper Butter for Salmon

   In a bowl combine 2 Tbsp softened butter, chopped capers, lemon zest, lemon juice, minced garlic, and thyme leaves. Mix until a smooth paste forms.

   Time: PT5M

9. Season Salmon on Cedar Plank

   Pat the soaked cedar plank dry, brush lightly with olive oil, and sprinkle with thyme. Place the salmon fillet skin‑side down on the plank, drizzle a little olive oil over the flesh, and season generously with salt and pepper.

   Time: PT5M

10. Cook Salmon

    Slide the plank with salmon into the pizza oven, positioning the thick end toward the hottest zone. Cook 4 minutes, then rotate the plank and cook another 4‑5 minutes until internal temperature reaches 120‑125°F (49‑52°C) for medium‑rare.

    Time: PT9M

    Temperature: 750°F

11. Finish Salmon with Butter

    During the last minute of cooking, dollop the lemon‑caper butter onto the salmon and let it melt, basting the flesh.

    Time: PT2M

    Temperature: 750°F

12. Rest Salmon

    Remove the plank from the oven, let the salmon rest on the board for 5 minutes before serving.

    Time: PT5M

13. Prepare Anchovy Garlic Butter for Steak

    Finely mince anchovy fillets, garlic, and parsley. In a small bowl combine with 3 Tbsp softened butter, a squeeze of lemon juice, and a pinch of black pepper. Mix into a smooth compound butter.

    Time: PT5M

14. Re‑heat Cast Iron Skillet

    Place the skillet back into the pizza oven (or on a stovetop over high heat) until smoking hot, about 5 minutes.

    Time: PT5M

    Temperature: 750°F

15. Sear Ribeye Steak

    Add a thin drizzle of olive oil to the pan, then lay the ribeye down. Sear 90 seconds, flip, sear another 90 seconds. Turn the steak onto its side and sear the edge for another 90 seconds. Total sear time about 5 minutes; internal temperature should be around 180°F (82°C) for medium‑rare after resting.

    Time: PT5M

    Temperature: 750°F

16. Add Anchovy Butter

    Place the prepared anchovy garlic butter on top of the hot steak and let melt for 1 minute, then spoon the melted butter over the meat.

    Time: PT1M

17. Rest Steak

    Transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes before slicing against the grain.

    Time: PT5M

18. Plate and Serve

    Arrange the barbecue butter chicken thighs, cedar plank salmon (still on the plank), and sliced ribeye on a large platter. Drizzle any remaining sauces over the meat, garnish with extra lemon zest or fresh herbs if desired.

    Time: PT5M

Nutrition Facts

Calories

800

Protein

45 g

Carbohydrates

20 g

Fat

55 g

Fiber

2 g