T-bone steak on coals, pepper hash.

In 1953, an American general turned politician was elected as the 34th President of the United States. While Dwight D. Eisenhower is mentioned in these pages, it’s not for his leadership or military genius, but for the unique barbecue cooking method he introduced at the White House. 'He would rub the steak (a 4-inch thick sirloin) with oil and garlic,' wrote a Miami Daily News reporter, Mr. Byres, 'then, to the horrified looks of his guests, he would nonchalantly throw the steak onto the blazing coals.' This is how what I call 'Caveman Steak' was born. (Steaks were certainly cooked this way in prehistoric times, a method that has never ceased since.) Cooking directly on the coals creates a splendid crust and a pronounced smoky flavor. To finish, you cover it with a mince of poblano pepper and green bell pepper, also cooked on the coals."

This recipe is also part of the book by Steven Raichlen.

Quantity: 2 servings; can be multiplied as desired

Ingredients

STEAK

• Coarse salt (sea or kosher) and freshly ground black pepper
• 1 T-bone steak (560 to 675g/1 1/4 to 1 1/2 lb) 5cm/2 inches thick
• 2 cloves minced garlic (optional)
• 2 tbsp extra virgin olive oil (optional)

PEPPER HASH

• 125 ml (1/2 cup) extra virgin olive oil
• 1 poblano pepper or green bell pepper, stemmed, seeded, and julienned
• 1 yellow bell pepper, stemmed, seeded, and julienned
• 1 red bell pepper, stemmed, seeded, and julienned
• 3 cloves garlic, thinly sliced
• 30g (1/2 cup) roughly chopped flat-leaf parsley

Good to know! EQUIPMENT: Apologies to gas grill users, but this dish requires a charcoal barbecue. However, there is still an interesting variation using a griddle at the end of the recipe. Opt for lump charcoal over briquettes. Other: barbecue rake, newspaper for fanning the coals, long-handled tongs, sturdy barbecue gloves, and a 25cm (10 inch) cast iron skillet.

CHOOSING RIGHT: The T-bone steak is another of those 'noble' steaks, like the sirloin, rib-eye, and filet mignon. It includes the tenderloin and sirloin, connected by a T-shaped bone.

PRO TIP: Cooking the steak directly on the coals is not new and is not limited to meat. However, there's something about throwing a piece of meat on the coals that astonishes, horrifies, and ultimately transports in a way that no other cooking method can match. It goes beyond the theatrical gesture: the strong but uneven heat, the micro-charring of the meat on the surface, and even the ashes all contribute texture and flavor to the steak in a way that ordinary barbecue cooking can't produce.

Preparation

Build a charcoal fire (see p. 37) and, using a barbecue rake, spread the charcoal in an even layer. (Keep the front third of the barbecue free of charcoal.) When the coals are glowing red, fan them with newspaper to disperse any ashes.

Steak: Generously salt and pepper both sides of the steak. If desired, sprinkle with garlic (patting it onto the meat) and drizzle with olive oil, as Eisenhower did.

Place the steak directly on the coals and turn with tongs. Cooking, rare: 3 to 5 minutes per side (49 to 52°C/120 to 125°F); medium-rare: 4 to 6 minutes per side (55 to 57°C/130 to 135°F)(Wear sturdy gloves.) Tip: For even cooking, move the steak every minute.

Using tongs, lift the steak out of the flames and shake off any coals, if necessary. Using a stiff-bristled brush, remove any ashes as needed and place the steak on a rack set over a baking sheet. Cover loosely with aluminum foil and let rest for 1 or 2 minutes, then transfer to a cutting board. Debone, then cut into 6mm (1/4 inch) thick slices, slightly on the diagonal. Arrange the slices on a plate and place the bone in the center.

Pepper hash: Pour the oil into a cast iron skillet (preferably with a long handle) and heat directly on the coals. Add a strip of pepper. When it bubbles around the edges, the oil is hot enough. Cook the poblano, bell peppers, garlic, and parsley for 2 minutes or until they start to brown. Cover the sliced steak with the peppers and oil. Serve.