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

Pat the steak dry with paper towels if needed. Season all over with the salt and pepper, rubbing to adhere. Set aside to let come to room temperature, at least 20 minutes. Meanwhile, in a medium bowl, add the anchovies and their oil, 2 tablespoons of the olive oil, garlic, and rosemary. Using a fork, stir well to combine. In a separate medium bowl (large enough to fit the watercress later), add the shallot, vinegar, and a pinch of salt. Stir briefly and set aside to rest. When the steak is at room temperature, set a large cast-iron or stainless steel skillet over medium heat. Brush the steak with a little oil from the anchovy mixture (avoid any solids at this point). Add 1 tablespoon olive oil to the skillet and raise the heat to medium-high. When the oil begins to smoke, carefully add the steak and cook, pressing down on the bone with tongs as needed to help the steak remain in contact with the skillet but otherwise not disturbing, until a very dark crust forms on the bottom, about 6 minutes. Using the tongs, flip the steak and cook until the remaining side is deeply browned, about 3 minutes. (If the steak didn’t fully brown in some areas, you can baste it with some of the hot fat from the skillet: Holding the handle with a kitchen towel, tilt the skillet to pool the juices, then use a large kitchen spoon to spoon the juices over any patches that need additional browning; repeat several times.) Using the tongs, lift and turn the steak to press its fatty sides up against the surface of the skillet until browned, about 1 minute more. Transfer the steak to a cutting board and immediately brush all over with the remaining anchovy mixture. Set aside to rest for 6 to 8 minutes. Meanwhile, in the bowl with the shallot mixture, whisk in the olive oil. Add the watercress and a pinch each of salt and pepper; toss gently and thoroughly to coat. Using a medium, sharp chef’s knife, cut the meat away from the bone and into two pieces by following the lines of the center bone. Separate both pieces slightly from the bone, reserving the bone. Starting from one end, slice each piece of meat about ½ inch thick against the grain, keeping it in the shape of the original steak. Transfer the salad to a serving platter, positioning it slightly to one side. Add the steak bone to the other side of the platter and nestle the two pieces of meat back into the bone, overlapping slightly with the salad. Drizzle the meat with any remaining juices from the cutting board. Top the salad with the pistachios and parsley leaves (if using); serve immediately.