Eisenhower National Historic Site

Steak
c 1950-1960s
Made by Beacon, USA
Ssteak marker in the shape of a cow marked “MEDIUM” in gold on one side and “COOKED BY D.D. EISENHOWER” on the other.
Plastic. L 4.8, W 4.8 cm
Eisenhower National Historic Site, EISE 6679.

Steak Marker (red)
c 1950-1960s
Made by Beacon, USA
Steak marker in the shape of a cow marked “RARE” in gold on one side and “COOKED BY D.D. EISENHOWER” on the other.
Plastic. L 4.8, W 4.8 cm
Eisenhower National Historic Site, EISE 6680.

Steak Marker (pink)
c 1950-1960s
Made by Beacon, USA
Steak marker in the shape of a cow marked “MED. RARE” in gold on one side and “COOKED BY D.D. EISENHOWER” on the other.
Plastic. L 4.8, W 4.8 cm
Eisenhower National Historic Site, EISE 6681.

Barbecuing Steaks
The President was fond of grilling steaks on the barbecue. The meat came from Angus cattle he raised on his Gettysburg farm. He preferred generous slabs of meat, 2 1/2 – 3 inches thick and would roll them in a mixture of salt, pepper, and spices. He threw the meat directly on the coals and cooked it for about ten minutes a side. The embers and ash were brushed off and the steaks were then ready to be served. Grandson David proclaimed that a measure of how true an Eisenhower you were was how rare you liked your steak.



Steak c 1950-1960s Made by Beacon, USA Ssteak marker in the shape of a cow marked “MEDIUM” in gold on one side and “COOKED BY D.D. EISENHOWER” on the other. Plastic. L 4.8, W 4.8 cm Eisenhower National Historic Site, EISE 6679. Steak Marker (red) c 1950-1960s Made by Beacon, USA Steak marker in the shape of a cow marked “RARE” in gold on one side and “COOKED BY D.D. EISENHOWER” on the other. Plastic. L 4.8, W 4.8 cm Eisenhower National Historic Site, EISE 6680. Steak Marker (pink) c 1950-1960s Made by Beacon, USA Steak marker in the shape of a cow marked “MED. RARE” in gold on one side and “COOKED BY D.D. EISENHOWER” on the other. Plastic. L 4.8, W 4.8 cm Eisenhower National Historic Site, EISE 6681. Barbecuing Steaks The President was fond of grilling steaks on the barbecue. The meat came from Angus cattle he raised on his Gettysburg farm. He preferred generous slabs of meat, 2 1/2 – 3 inches thick and would roll them in a mixture of salt, pepper, and spices. He threw the meat directly on the coals and cooked it for about ten minutes a side. The embers and ash were brushed off and the steaks were then ready to be served. Grandson David proclaimed that a measure of how true an Eisenhower you were was how rare you liked your steak.
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