Father’s Day

Chef Gabe’s Guide to Cooking Steak (Perfect for Father’s Day)

Kosher.com Staff June 12, 2023

add or remove this to/from your favorites

So you plan on cooking steak for Father’s Day but need some tips on how to cook it perfectly?

Well, you’re in luck because Chef Gabe Garciathe head chef of Tierra Sur at Herzog Wine Cellars, has a detailed and easy to follow guide for you below.

With just a few basic ingredients, and some of Gabe’s best tips, you’ll be wowing Dad in no time!

You Will Need:

1 flat iron steak, around 1 to 1 and 1/2 pounds
Canola oil


1. Cut the steak into individual portions and dry with paper towels.

2. Heat a large heavy pan over a medium-high flame. Lightly coat the pan with canola oil or any other oil with a high smoke point. Make sure the pan is fully hot before you start searing.

3. Season the steaks with salt and pepper and sear one to two steaks at a time.

Use a thermometer or this guide to adjust your cook time:

– Rare: 125 degrees Fahrenheit (around three minutes per side)

– Medium-Rare: 135 degrees Fahrenheit (around three to four minutes per side)

– Medium: 140 degrees Fahrenheit (around four to five minutes per side)

– Medium-Well: 150 degrees Fahrenheit (around five to six minutes per side)

– Well: 160 – 170 degrees Fahrenheit (around six to seven minutes per side)

Remember the steak temperature will continue to rise around five degrees after removing from the pan, so remove the steaks from the pan slightly under your desired temperature. Place the first batch on a plate and tent with foil while you cook the remaining steaks.

To serve, slice the steak to your desired thickness against the grain and enjoy.

You can watch the full RCC episode with Chef Gabe and Joseph Herzog here.

And for the full recipe they make in this episode, click here.