Italy’s Most Delicious Steak, on a Weeknight at Home | Saveur

Ingredients

• 1 bone-in porterhouse steak (1¼ lb.), preferably aged
• 1 tsp. kosher salt, plus more as needed
• ¼ tsp. freshly ground black pepper
• 2 oil-packed anchovy fillets, finely minced, plus ½ tsp. oil from the jar
• 3 Tbsp. extra-virgin olive oil
• 2 large garlic cloves, grated on a microplane (1¼ tsp.)
• 1 tsp. very finely chopped fresh rosemary
• 2 Tbsp. minced shallot (from ½ shallot)
• 2 Tbsp. plus 1 tsp. red wine vinegar
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 4 cups loosely packed watercress (2½ oz.)
• Freshly ground pepper
• 2 Tbsp. raw or roasted, unsalted pistachios
• Leaves from a few sprigs flat-leaf parsley (optional)