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Eisenhower Coal-Fired Steak

Eisenhower Coal-Fired Steak 2.000

Deb Lindsey for The Washington Post

Smoke Signals Sep 17, 2014

Named for the 34th president of the United States, who liked to cook his steaks directly on the coals, this preparation will create a crunchy, charred exterior with rosy, medium-rare meat inside.

Lump hardwood coals work better than briquettes for this recipe because they burn hotter. Be sure you use long-handled tongs. (Sorry, this method is for charcoal or wood grilling only.)

You might find an uneven exterior crust, especially when using lump charcoal, because it is irregularly shaped (unlike the uniform briquette pillows). If that happens, try to position the steak so that it is more directly on the coals and gets an even char. Clasp the steak in the tongs and rap the tongs against the edge of the grill to knock off the occasional clinging ember. If you have some ash, flick it off with a pastry brush.

Make Ahead: The steaks can be seasoned and refrigerated up to 4 hours in advance. Bring them to room temperature before they go on the fire.


Servings:
2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings

Ingredients
  • 1 teaspoon olive oil
  • Two 1 1/2-inch-thick boneless rib-eye steaks (about 28 ounces total)
  • 2 teaspoons coarse sea salt
  • 2 teaspoons freshly cracked black pepper

Directions

Prepare the grill for direct heat. Light the charcoal; when the coals are just covered in gray ash, distribute them evenly over the cooking area. For a hot fire (450 to 500 degrees), you should be able to hold your hand about 6 inches above the coals for 2 or 3 seconds. Have a spray water bottle at hand for taming any flames. But use it lightly; you don’t want to dampen the heat too much, and some flames here are fine.

Meanwhile, brush the oil on the both sides of the steaks, then season both sides liberally with salt and pepper.

Once the coals are ready, place the steaks directly on the coals (see headnote). Cook, uncovered, for 6 minutes on one side, then use tongs to turn them over. Cook for about 5 minutes on the second side.

Transfer the steaks to a platter to rest for 10 minutes. Serve as is, or cut them into 1/2-inch-thick slices.

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Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Andrew Sikkenga.

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Email questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 4): 320


% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 6g 30%

Cholesterol: 130mg 43%

Sodium: 1250mg 52%

Total Carbohydrates: 0g 0%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 44g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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