"Eisenhower Steak" – The Vintage Grilling Technique That Deserves a Comeback

If you're looking to spice up your summer cookouts, take a cue from Dwight D. Eisenhower’s bold method of grilling steak. The 34th president of the United States, a five-star general, native Texan, and self-proclaimed 'enthusiastic amateur chef,' would reportedly surprise guests by placing a thick, four-inch steak directly onto the hot coals of a campfire on the White House lawn.

As Ralph McGill described in a 1953 article for the Miami Daily News, 'Guests had to be held back from leaping to the rescue of the steak.'

The surprise, however, was that the steak wasn’t ruined. Despite its charred exterior, slicing it open revealed a perfectly rare, juicy interior, much to the astonishment and delight of the White House guests—and to the satisfaction of the president, who took great pride in his grilling prowess.

'Only another amateur chef can truly appreciate the relief and pride a non-professional cook feels when guests are thrilled by the steak,' McGill humorously added.

"It’s definitely a bit of a show," says Tim Byres. "It’s a true ‘Dad Thing.’" Byres, a Texas-based grill master and author of the James Beard Award-winning book *SMOKE: New Firewood Cooking*, explains that he’s drawn to grilling techniques with a flair for showmanship—ones that bring people together and just make cooking more fun. He believes grilling an Eisenhower steak is the perfect kind of performance.

"I love keeping it casual," he adds. "It’s like, 'Here’s this giant, Flintstone-style steak. Let’s season it up.' And then, in true Eisenhower fashion, you casually toss it onto the flames. People are like, 'What’s happening?!'"

How to Make an Eisenhower Steak

Byres explains that you can make an Eisenhower steak either on the grill or directly over a campfire. "A patio fire pit works just fine," he says. The key to a great steak begins with the coals. Byres insists on using lump charcoal made from natural wood—avoid briquettes, as they burn down to ash. "You don’t want an ashy, dirty steak," he cautions. The coals should form a 2- to 3-inch layer of red-hot heat; give them plenty of time to reach the right temperature.

Next, season your steak generously. Byres’s go-to spice rub includes coffee grounds, aromatic spices, and dark brown sugar. "The brown sugar is great because it melts and creates a protective barrier, allowing the outside to get wonderfully charred," he explains.

When choosing the right cut of meat, Byres recommends going for something bold and primal. "A large Tomahawk or a thick Porterhouse is perfect," he says. A bone-in steak that’s 2 to 3 inches thick is ideal, as larger cuts give you more room for error.

The tricky part comes next: How do you know when your steak is ready to come off the coals? According to Byres, it’s a matter of trial and error, but he estimates around 8 minutes per side, followed by 10 minutes of resting time. "People often panic, thinking they’re burning it," he notes. It’s understandable, especially when you see a beautiful Porterhouse sizzling over the flames. However, Byres assures that the Eisenhower steak is surprisingly forgiving. "You might get some char or even a bit of burn, but it’s like toast. You can always scrape it off if you go too far."

To ease your mind, Byres suggests being well-prepared: Have a shovel or long tongs on hand to remove the steak from the coals, set up a resting area for the steaks once they’re off the fire, and use a meat thermometer to check the internal temperature. (For rare to medium-rare steaks, aim for 130 degrees Fahrenheit.) Feel free to remove the steak once to check, then return it to the coals to finish cooking.

At its heart, the Eisenhower steak is about trusting your instincts and letting go of perfection. "Grilling shouldn’t always be so technical," Byres says. "The most important thing is to have fun with the people around you."