Combined Barbecue Restaurant/Steakhouse Coming to RTP

Prime Barbecue’s Chris Prieto is bringing a combined BBQ/steak concept to Hub RTP.

“If you think Prime Barbecue’s good, just wait,” proclaims owner Chris Prieto, also of Primo Latin Cuisine. The author, TV personality, champion pitmaster, BBQ preacher and teacher is gearing up for his next venture: a meat mecca dubbed Prime STQ. 

Opening at Hub RTP spring 2025, the restaurant will transition from a stripped-down version of Prime Barbecue by day to a new-meets-old steakhouse by night—think “regal with a touch of Angus Barn” or “Outback Steakhouse meets Ruth’s Chris,” says Prieto.

The renowned “barbecue nerd” notes STQ (the abbreviation for steak, like BBQ to barbecue) was always the goal, with his passion for the meat blossoming from his childhood spent eating affordable cuts into adulthood cooking competitions (“I learned a lot about how to push flavor into a steak,” he recalls) and frequenting steakhouses with fellow chefs. 

Fast-forward to now, and he’s been in talks with Hub RTP for over a year—while Prime served as an incubator concept allowing him to, ahem, prime his own signature style of ’cue by studying how people consume. “I’m going back to the OG way of how I think barbecue should be done,” he maintains.

At STQ, expect a highly focused version of the Knightdale location’s menu: think the same brisket, turkey, housemade sausage, pork ribs and Puerto Rican-style whole hog (aka lechon) the area has grown to love—and travel miles for. Only, at the RTP locale, Prieto is also locally revolutionizing the way barbecue is presented, having guests select their sides first before making their way to a “more impactful meat-cutting experience” of a “multiple-cutter scenario” in which there’s a meat-cutter selling piles of meat from a block while the cashier listens in and rings everything up—similar to how Texas’ Terry Black’s BBQ and Salt Lick BBQ function.

“Barbecue is an old tradition, you need to give that reverence, but also what we’re doing is presenting something completely new,” explains Prieto, adding: “There will be nothing like the original location. They’re completely different concepts.”

While one might be wary of that barbecue-to-steak changeover, Prieto says there’s actually lots of overlap—and he’ll even use some of his same barbecue techniques for the steak and other dinner menu meats. 

“I remember the first time I actually had steak. … It had that charcoal flavor, dripped the right amount of juice—and that is what I’m trying to replicate within STQ.” —Chris Prieto, owner, Prime Barbecue and Prime STQ

To wit, STQ won’t be like your average modern-day steak haven—in fact, you may as well throw all your standard expectations of a traditional “steakhouse” out the window. For one, there will be a sole signature steak on offer, a specific cut STQ hopes to become known for. The edgy decision was inspired by Peter Luger Steak House in NYC—in an effort to surpass the intimidation factor that comes with choosing from a plethora of different cuts sourced from various farms and served in different ways at myriad temps. 

“I want to be perfect at cooking that [one] steak,” Prieto emphasizes. “Who cares what the steak is—just make it really good. That’s what people want.” 

That steak, sourced from Creekstone Farms in Kansas, will be cooked over a live wood-fired grill using Prieto’s own unique blend of oak, mesquite and pecan wood—and served with a house chimichurri, a nod to his Puerto Rican roots.

STQ’s evening menu will also boast a 1.5-pound beef rib over French-style mashed potatoes and green beans verts, an elevated chicken-fried steak, two fish dishes (smoked salmon and grilled tuna), an “enormous ridiculous” wedge salad, and a custom-blend burger with the op to add a big slab
of housemade smoked pastrami bacon on the side. 

When it comes to drinks, STQ will offer a thoughtful, concise selection of wines and proper tableside wine service. “My goal with this restaurant is to be Michelin-level when it comes to hospitality and service,” says Prieto.

Altogether, Prime STQ fulfills yet another passion of Prieto’s—and in an area with strong personal ties to him as well. A former nine-year IQVIA (formerly Quintiles) RTP employee—or “badge-wearer,” as he calls it—Prieto always said that if he were to do a second Prime it would be for them. 

“I have such a passion for people in that area, and I know them so well,” he adds. “I want there to be a place [in RTP] you can bring your families back to—but in addition you can bring your corporate clients to, or you can go after work with a group of people and have a deep, rich experience.”

And Prieto stresses it will be “the best experience that side of the city has ever seen.”