– Set of two seasoned cast iron skillets, one smaller and one larger (or use your favorite skillet and a quarter sheet pan)

– Tongs

– Steak of choice (we can’t help suggesting that you go all out for Valentine’s and get fillet mignon, but here’s a resource for you to evaluate your own steak preference — and possibly at a lower cost) — get a large steak to split, or buy a couple; about 3/4 to 1 lb. total

– 2 to 3 tsp. coarse kosher salt

– Avocado oil (or any light high-heat oil)

– 1 16-oz. package baby bella mushrooms, sliced (these are small portabello mushrooms, or you can substitute sliced button mushrooms or any other you prefer!)

– More salt and freshly ground black pepper, to taste

– 1/4 cup marsala wine (or grab some beef stock instead)

– 5 tbsp. unsalted butter, sliced up and divided

– 1 package potato gnocchi (best to use the kind you don’t have to boil — makes
this recipe a much simpler feat!)

– 1/2 cup water or stock

– 1 large bunch Swiss chard, chopped

– 2 to 3 green onions, sliced on a bias

– 1 tsp. freshly ground black pepper

– Parmesan cheese, grated (or Romano, etc. – whatever you like to put on your Italian food!)

1. Preheat oven to 350 degrees F with either the smaller cast iron skillet or the sheet pan inside it, and preheat your other skillet on your stovetop over medium heat.
2. Meanwhile, get out your steak of choice and pat it dry with a paper towel. Season it with the coarse kosher salt. Roll it around so it’s evenly distributed all over the surface. Drizzle it with oil and roll it around to evenly coat the steak — no need to also oil your pan. If your steak is good, that’s all the seasoning you’ll need!
3. Once your stovetop skillet is nice and hot (think hot like a grill), carefully place your steak into it and don’t move it. Set a timer for 2 minutes, and then flip it. Continue working like this every 2 minutes until each edge of the steak has been seared. You may want to monitor your pan’s heat — if using cast iron, you’ll want to reduce the heat a bit because iron holds onto and accumulates heat.
4. Once your steak is seared, remove it from the stovetop skillet and place it on the pan in your oven. Cook until desired doneness. Don’t be afraid to use a thermometer, but please don’t stab a steak more than once! We recommend a thermometer with an oven-safe lead wire that you can continually monitor. Also, here’s a handy guide to steak cooking temperatures. Don’t forget when your meat rests, it continues to cook a little, so take it out on the early side.
5. With your steak in the oven, reduce the heat on your skillet to medium-low and add the mushrooms. If your skillet is kind of dry, add some more oil — but avoid adding any water until your mushrooms are finished cooking (it can make them “rubbery”). Continue stirring your mushrooms and when they are browned, add a couple hefty pinches of salt and pepper, then splash in the Marsala or stock. Simmer until the liquid has reduced by half.
6. Next, add in half of the butter along with the gnocchi. Stir gently and consider raising the heat in order for the butter to slightly brown as it coats the gnocchi.
7. After a couple of minutes, add water/stock and the chard. Fold in the
   chard so that it begins to wilt and cook down.
8. Pull the skillet off the heat and add in the remaining butter and the sliced green onions.
9. If you haven’t already, pull your steak from the oven and place on a cutting board, sprinkle about a teaspoon of ground black pepper all over it, and cover with a piece of aluminum foil to “rest.” When your steak has rested for a few minutes, go ahead and slice it up (on a bias looks prettier!)
10. Plate your food with a heaping pile of the gnocchi-mushroom-chard mixture in the middle, sprinkle liberally with parmesan cheese and lay pieces of your cut steak on top. Try not to ignore your partner too much while you take photos of it for Instagram.