Best for: Proof that a president belongs at his own grill — thick ribeyes, charcoal, and no fuss.
The record says Dwight Eisenhower liked to grill steaks himself at the White House — the five-star general and president stepping out to the lawn to cook over charcoal like any other American husband of the 1950s, the decade when backyard grilling became the national pastime. There’s something steadying in the picture: the man who ran D-Day and the free world, in charge of nothing more complicated than fire and beef, and taking it just as seriously.
Our grilled take is Ike-era grilling at its honest best: thick ribeyes, salt and pepper, real charcoal heat, and a knob of butter at the end.
Grill: Direct high heat, charcoal if you have it. Equipment: Charcoal or gas grill, instant-read thermometer, tongs. Course: Main dish.
Ingredients
Rest: 10 minutes Total: 32 minutes
- 4 bone-in ribeye steaks, about 1 1/2 inches thick
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons softened butter
- 1 garlic clove, halved
Directions
Salt the steaks early. Season the ribeyes on both sides with the salt and pepper and let them stand at room temperature 30 to 40 minutes while the coals ash over — a president’s grill and a short-order grill agree on this much.
Build a serious fire. Bank a full chimney of charcoal for direct high heat, grates clean and lightly oiled. You want a fire that makes you step back half a pace.
Sear without fiddling. Lay the steaks down and leave them 4 minutes undisturbed for a real crust, then flip once and cook 3 to 4 minutes more, moving them only if a flare-up threatens.
Cook to the number. Pull the steaks at 145°F for our recommended doneness, juicy and hot all the way through. (Personal-preference note: many steak lovers pull at 130 to 135°F for medium-rare — if that’s your table’s tradition, pull there and rest the same way.)
Butter and rest. Rub the hot steaks with the cut garlic, set a knob of butter on each, and rest them a full 10 minutes on a warm platter.
Slice and serve at once. Carve into thick slices against the grain or serve them whole, lawn-party style, with nothing more ambitious than baked potatoes alongside.
Grilling tip: One flip, no pressing, no poking. Steaks cooked Ike’s way reward the same discipline as a good staff meeting — a plan, patience, and no meddling in the middle.
