The steak sounds great and chicken breast, but for dark chicken I like to cook longer to break down more of the internal tissues, the meat pulls apart and it's still moist. At least for me I go longer, especially skin-on pieces, the meat pulls away from the ends when it's ready, like ribs do, and it's sizzling good!

Using a temp probe for some things is nice to see how fast the temp is increasing. You can see the slope of the line, rate of temp change/minute and estimate when it will reach the target temperature, and how much it rises while resting, depending on weight and other factors. I want to try the steak now!