Directions
Step 1
Dry the steak with paper towels if wanted. Season throughout with salt and black pepper, making certain that it totally sticks to the meat. Put aside to come back to room temperature, no less than 20 minutes.
Step 2
In a medium bowl, stir collectively the anchovies and their oil, 2 tablespoons of olive oil, the garlic, and rosemary.
Step 3
Make the salad dressing: In a big bowl, stir collectively the shallot, vinegar, and a pinch of salt.
Step 4
Place a big cast-iron or stainless-steel skillet over medium warmth. Brush the steak with a bit oil from the anchovy combination (keep away from any solids at this level). Add 1 tablespoon of olive oil to the skillet and switch the warmth to medium-high. When the oil begins to smoke, rigorously add the steak and prepare dinner, urgent down on the bone with tongs to assist the steak stay in touch with the skillet, till a really darkish crust varieties on the underside, about 6 minutes. Flip the steak and prepare dinner till the opposite aspect is deeply browned, about 3 minutes. Flip the steak to press its fatty sides up towards the skillet till browned, about 1 minute extra.
Step 5
Switch the steak to a chopping board and instantly brush throughout with the remaining anchovy combination. Put aside to relaxation for six–8 minutes.
Step 6
Make the salad: Within the bowl with the shallot combination, whisk within the olive oil. Add the watercress, season to style with salt and black pepper, and toss gently to coat.
Step 7
Utilizing a chef’s knife, reduce the meat away from the bone and into two items by following the strains of the middle bone. (Reserve the bone.) Ranging from one finish, slice every bit of meat about ½ inch thick towards the grain, conserving it within the form of the unique steak.
Step 8
Switch the salad to 1 aspect of a big platter. Add the steak bone to the opposite aspect of the platter and nestle the 2 halves of meat again into the bone, overlapping barely with the salad. Drizzle the meat with juices from the chopping board, high the salad with the pistachios and parsley (if desired), and serve instantly.
