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President Eisenhower Enjoyed Throwing Seasoned Strip Steaks Directly On Charcoal

https://www.msn.com/en-us/foodanddrink/cookingschool/dirty-steak-was-the-unusual-cooking-method-enjoyed-by-president-eisenhower/ar-BB1pVM6Z?ocid=entnewsntp&pc=U531&cvid=ffbfb0f3f21943c28600568bfe0967d5&ei=17

Eisenhower's preference applied not only to the cooking method, but to the particular cut selection and seasoning, too. It's noted that the president opted for specifically strip steaks, like the New York strip, or the shell steak, which is a more flavorful version of the cut. Eisenhower wanted his meats extra thick, up to three inches across, since they're the ideal consistency for such a bold cooking method.

The preparation style also benefits from a heavy-hand of seasoning, which will add on beautiful aromas over the hot coals. Eisenhower went for an ample amount of salt and pepper, however modern cooks also reach for varying rubs, especially with a sugar component for improved caramelization. And another key attribute to a dirty steak is the heating mechanism; you should always use real charcoal when grilling steaks, but it's extra important here. Not only does lump enhance the flavor, but will also leave much less ash on the meat as opposed to briquettes.

With such careful considerations, Eisenhower's beloved steak does truly shine atop the hot coals, and makes the entire preparation process seem decisively simple. After all, there's a sort of rudimentary flair to ditching cooking vessels -- especially at the White House -- however, it's a move not only done for show.

Alton Brown advocates cooking steak directly on the coals. 

Lamb burger with feta, red onion, spinach, and tzatziki on a toasted bun. Served with waffle cut sweet potato fries and a Stone IPA.

I usually don't season the meat before forming the burger, but in this case I tossed in some ground coriander, dried oregano, powdered onion and powdered garlic, and then seasoned both sides with John Henry's "Papa Charlie's Greek Rub". Turned out nicely. 

I'm grilling steaks tonight for my bother.
Perhaps I'll remember to take pics

From the way you've described your interactions with your brother, I'd say remembering much of is unlikely. 

Block 16 - Omaha


LAMBOLILLO TODAY!!! Shwarma spiced, sous vide lamb leg. Shaved thin and piled on a toasty bolillo roll with cucumber-jalapeño couscous salad, spicy curry mayo, pickled onion, house fries and herbs.

I question how much of that grease is actually 100 years old.  A molecule or two, perhaps.

Don't get me wrong, I have no doubt that it is "well-seasoned."

Around here, the Mexican restaurants make some of the best burgers and gringo breakfasts around (that's bacon, eggs, sausage, and pancakes to you yankees).  I've asserted for years that it's because their flattops are extremely well-seasoned (meaning, they probably just barely pass state health inspection).