Eisenhower opted for strip steaks, specifically the New York strip or shell steak, cut extra thick, up to three inches, for bold cooking methods.
A heavy-handed seasoning with salt and pepper, along with modern rubs containing sugar for caramelization, is crucial for the impactful flavors of Eisenhower's steak.
Using real charcoal, specifically lump charcoal, not only enhances the flavor of the steak but also reduces ash compared to briquettes when grilling a 'dirty steak.'
Eisenhower's simple yet meticulously considered approach to cooking steak over real charcoal without cooking vessels not only adds flair but also enhances the overall taste and experience.
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