Bistecca alla Fiorentina with Watercress and Pistachio Salad

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

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