Pat the chicken thighs dry with paper towels. In a bowl, rub the chicken with kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.

Sear and finish

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs and sear 4–5 minutes per side until golden and nearly cooked through (internal temperature ~160°F/71°C). Reduce heat to medium-low.

Glaze

Brush both sides of the seared chicken with 1/2 cup BBQ sauce and cook 1–2 minutes per side more until sauce is sticky and chicken reaches 165°F (74°C). Remove from skillet and let rest 5 minutes. Garnish with chopped cilantro or sliced green onion.

Teriyaki Steak

Make teriyaki marinade

Whisk together 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, grated ginger, minced garlic, and 1/2 teaspoon sesame oil in a shallow bowl or zip-top bag.

Marinate steak

Place the 3/4 lb flank or skirt steak in the marinade and refrigerate for 20–30 minutes (or up to 2 hours). Remove steak from fridge 10 minutes before cooking to come toward room temperature.

Cook steak and make glaze

Heat 1 tablespoon neutral oil in a heavy skillet or grill pan over high heat until just smoking. Remove excess marinade (reserve marinade). Sear steak 2–3 minutes per side for medium-rare (adjust time to thickness). Transfer steak to a cutting board to rest 5–8 minutes. Meanwhile, pour reserved marinade into the hot pan and bring to a simmer. If desired, whisk 1/2 teaspoon cornstarch with 1 tablespoon water and add to simmering marinade to thicken slightly into a glaze; cook 1–2 minutes until glossy.

Slice and finish

Slice the rested steak thinly across the grain, toss or brush with the teriyaki glaze, and sprinkle with toasted sesame seeds before serving.

BBQ Short Rib

Season and sear

Pat 1 lb short ribs dry and season with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a medium ovenproof skillet or Dutch oven over medium-high heat. Sear short ribs on all sides until well browned, 3–4 minutes per side. Remove and set aside.

Build braise

Reduce heat to medium and add 1/2 cup sliced onion to the pan; cook 2–3 minutes until softened. Deglaze with 1/2 cup beef broth (scraping browned bits). Stir in 1/2 cup BBQ sauce and bring to a gentle simmer.

Braise

Return the short ribs to the pan, spooning sauce over them. Cover the pan and either place in a preheated 325°F (163°C) oven or keep on the stovetop at a low simmer. Cook until very tender, 1.5–2 hours, turning once halfway through. If sauce reduces too much, add a splash of water or broth.

Finish

When tender, remove ribs and if desired reduce the braising liquid over medium-high heat to thicken into a glaze (2–4 minutes). Spoon the thickened BBQ glaze over the ribs and let rest 5 minutes before serving.