Eisenhower Steak

“Build a charcoal fire on the ground and let it burn until it is a bed of red-hot coals. Get a sirloin steak 2.5 to 3 inches thick. Roll the steak in a mixture of fine salt, black pepper and garlic powder. Throw the steak in the fire. After about 10 minutes nudge it over once and let it stay in the fire for a total of about 20 minutes. Take it out, brush off, and slice on the diagonal. “ – Dwight Eisenhower

This recipe is modified from the one stated above, in that a different steak and seasoning are used. It is for a single steak because a chimney starter does not hold enough charcoal for two T-bone steaks. Multiple steaks would require a large cooker or fire on the ground.

1 T-bone steak, 1 1/2 inches thick

Kosher salt to taste

Fresh ground black pepper to taste.

Trim the peripheral fat to just a thin strip. A thick layer will only cause more flames and add little to flavor, while a thin strip will crisp adding flavor.

Prepare the fire using a chimney starter and lump charcoal, NOT briquettes or starter fluid. This will prevent any possible chemical flavors being added to the meat.

When the coals are completely covered with white ash spread them out in a smooth layer and lay the steak on top.

Cooking this thickness of meat for 4 1/2 minutes per side will produce a medium rare steak. Removing the steak from the fire, brushing ash (as suggested in some recipes) was not necessary. Season with salt and pepper. Seasoning with kosher salt after cooking provides a fresh salt flavor and crunch. I feared that submitting garlic powder to extreme heat would have ill effects and salting after cooking is recommended for many grilled steaks. Despite the burned appearance the steak was delicious with a serious crust and a red interior.