Dwight Eisenhower wasn't the first or only cook to grill steaks directly on hot coals, but he was the most famous one to do it. One of many stories about Ike in the Eisenhower Library archives relates that he liked three-inch beef strip steaks—also called New York strip, shell steak, or Kansas City strip—completely covered with salt and pepper, then placed directly on white-hot coals for a rare, charry-crusted steak that can be addictive. Sorry, gas grillers, but no dirty-steak cooking on your grill—you need the coals for this one! I have also grilled thick chuck roasts—similar to Ike's famous three-inch steaks—this way, cooking each side at least 15 minutes directly on the coals, with delicious results. This technique works well for any relatively tender protein of a uniform thickness; branch out and try thick pork chops or even a thick tuna steak.