Steak with Smashed Parsnips

A tasty meal for my Valentine!  I think we have perfected cooking steak in a cast iron pan!  It has come out  juicy, and full of flavor every time!  

Appetizer's First of Course!! 

Marinated Goat/Sheep Cheese with rosemary baguette (SO GOOD!)
Paired with Charles King 2007 Cabernet Sauvingon - Napa Valley

Steak:

The perfect portioned steak of your choice.  

Freshly ground pepper

Kosher salt

Bring steak to room temperature.  Preheat oven to 450 degrees.  Salt and pepper both sides of steak and pat down.  Heat cast iron pan on stove top.  When hot put about 1-2 Tb. of butter in pan.  Place steak in skillet.  Sear on all sides for 2 minutes each.  Once all that delicious flavor is locked in, place cast iron in oven oven.  After 3 minutes, flip steaks so they cook evenly.  Bake another 3 minutes.  Let steak sit for 5 minutes before cutting into it.  ENJOY!!

Smashed Parsnips for two:

1 parsnip; peeled/shaved and cut into 1 inch chunks

1/2 cup mascarpone cheese

parsley

salt 

pepper

1 small onion chopped into small pieces

2 tb. sugar

2 tb. butter

Boil parsnips for 15 minutes.  Drain once they are tender, just like cooking potatoes.   In the same pan, on low, melt butter.  Add sugar.  Let brown up and bubble.  Add onion, saute until browned and cooked through.  Add parsnips, mash.  Add mascarpone cheese (this acts as milk agent).  Add parsley, salt and pepper.  Enjoy!