For dads who love to cook or enjoy a good steak with a glass of wine, here are my Father’s Day suggestions.

Pizza oven

Through the years that I’ve been a culinary instructor, I noticed that men who take an interest in cooking often develop an obsession for pizza. To make the perfect one seems like a male thing.

Perhaps it’s the challenge that comes with creating the dough, or the firing of an oven. There’s just something about it that is attractive to men … The beautiful Ooni pizza oven will further heighten that interest.

The oven makes the perfect gift. It is portable, lightweight and easy to use. Outdoor cooking in style has never been less complicated.

It is ready the minute you take it out of the box. Simply flip the foldable legs, insert the stone baking board and light it up. It is ready to use in 15 minutes. It can reach temperatures as high as 950 degrees Fahrenheit!

The model that I cooked with was the gas-fired Koda 12, and it was a dream! My pizza was done and perfect in just a few minutes. The trick, of course, is to keep turning the pizza every 30 seconds for an even bake.

I’ve used many pizza ovens, but this is super convenient. I love all the accessories that go with it, too.

There’s a Grizzler, a grill plate that allows you to cook perfect steaks on the Ooni. The high, intense heat sears the steak quickly, giving it a good crust yet leaving it juicy with your desired doneness on the inside.

Neopolitan-style pizza dough

Imagine a perfect Neapolitan-style pizza in just 60 seconds! The thought alone is so exciting, especially when ready-made pizza dough that can be kept frozen for up to three months is also readily available.

Oven Depot, the distributor of the Ooni, makes the pizza-making experience so easy. The group partnered with All Dough, makers of 48-hour, Neapolitan-style pizza dough, made with Caputo 00 flour. The fine flour with high elasticity is sturdy, kneads well, and prevents dough from becoming rubbery and tough to the bite.

The flour used and the masterful process makes authentic Neapolitan pizza crust that’s airy, with a gentle chew, and crisp.

All Dough delivers to your doorstep and even provides pizza kits, complete with cheeses, tomato sauce and toppings.

Just remember, don’t roll the dough with a rolling pin. Instead punch and stretch it for best results. Thaw the dough at least two hours before using.(Message @ovendepot.ph, @alldoughz on Instagram.)

‘Coulotte’ steaks

When my dear friend Danny Yao celebrated his birthday at La Cabrera 6750, his menu was a carnivore’s delight.

I loved the beef chicharon. Basically steak fat that’s dredged in flour and fried, served drizzled with lemon juice.

There were numerous steak cuts served, all were good but I was enamored with the cuadril, also referred to as coulotte, picanha, fat cap, rump cap or top sirloin cap.

Not many restaurants serve it and I was pleasantly surprised to partake of it. The marbled beef cut, when done right, is heaven on the palate.

The evening of Danny’s celebration, the coulotte was exceptional! Tender, juicy, with a delicate chew. I love how this steak cut is toned down (compared to the richness, say, found in a rib eye). The coulotte is an intensely flavorful, beefy cut, and when cooked en pointe, that is, not overdone, leaves a long and lasting gustatory imprint. I partook of it only with salt, and some carrot puree on the side, to appreciate its full flavor.

Thinking of a new steak cut for Dad to try? Book your table at La Cabrera and feast on delicious Coulotte. (Tel. 0905-2900703; @LaCabrera on Instagram; )

Handpicked wines

Thanks to my dear friend Noel P. and Cherie Ramirez of Wine Story for this brilliant selection. Here are fantastic wines to pair with your steaks. Of course, these wines are spectacular on their own.

Château La Fleur de Bouard has a perfumed nose of violets and roses with a core of baked cherries, warm black raspberries, plums and spice box. The medium- to full-bodied palate is soft and packed with fruit, finishing with an herbal lift.

Deep garnet-purple in color, the 2018 Fombrauge needs some swirling to unlock notions of preserved plums, blackberry compote and Black Forest cake, with wafts of tree bark, tar and licorice in the background.

The medium- to full-bodied palate delivers impactful black fruits and soft acidity, finishing on a lingering aniseed note. Give it a good 2-3 years in bottle to spread its wings and drink it over the next 15-plus years.

2018 Confidences De Prieure Lichine is pretty, with gently mulled plum and blackberry fruit infused with dark tea, lilac and alder hints. A subtle sanguine thread runs through the finish. (Tel. 0917-8124763) INQ

Follow @iamreggieaspiras on Instagram and Facebook; reggieaspiras.com.