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Terry’s Kitchen Adventures: Steak TerTer | January 10, 2012

I’m a pretty fine cook.  (And I’m kinda handsome, too.)  I’m gonna try to food blog a little more often, especially when I create something. I’m not big on recipes and all, for me cooking is more of a constantly evolving thing.  However, I will give the recipe as I did it this time – next time I make this, there’s every likelihood it will be done differently, whether on a smaller or grander scale.

Steak TerTer (if you follow me at all on any other social network, you know I’m all about wordplay, and this applies to my recipes.  This is not a version of Steak Tartar, mind, just trying to be clever.)

You will need:

1 boneless shoulder steak (approximately 8-9 oz, uncooked), Diced garlic (several tablespoons), bottle of BBQ sauce (I used Bullseye Texas style), 1/4th of a white onion (diced), 1 baking potato, salt (baconsalt recommended), sour cream (fat free recommended), 3 strips of bacon, 3 slices of jalapeno jack cheese.


About 6.5 hours before you plan to eat, sautee the 1/4 onion and several tablespoons of garlic in a pan until good and carmelized.  Place the steak in a bowl and pour the mixture over the steak, working in with your hands (be careful it’s not too hot on your fingers).  Set in fridge for ~30 minutes, then add enough BBQ sauce to cover both sides and that the steak is sitting in a nice thick puddle.  Return steak to fridge for another 5.5-6 hours.

90 minutes before you plan to eat, pre-heat your oven (I go with 350F), and prep your potato.  I do the many stabs with a fork, rub down in oil and season liberally with baconsalt.  Once oven is preheated, cook potato for one hour.

About 20 minutes before you eat, fry up the bacon slices until they are nice and crispy.  Pour the grease over the steak, as you will have taken it out of the fridge while cooking your bacon.

You want to start cooking your steak about 10-12 minutes before you eat – cook to your specifications.  Brush on the BBQ/garlic/onion mix as needed.   When you have about 3 minutes left, place the bacon strips on top of the steak and cover it with two slices of cheese; let it melt to perfection and remove from the grill.

When the potato is done, take out of the oven, cut open, mash it up nice, tear up your final piece of cheese, stuffing it in the potato.  Top with sour cream.


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