Bistecca alla Fiorentina with Watercress and Pistachio Salad

Bistecca alla Fiorentina with Watercress and Pistachio Salad
Bistecca alla Fiorentina with Watercress and Pistachio SaladJenny Huang

Modeled after the famed Tuscan porterhouse, which in Italy is most often served in hefty cuts for sharing, this slightly more petite version comes together quickly, easily, and affordably for dinner at home. The simple seasonings of fresh garlic, salt, olive oil, and some hidden anchovies for umami are slicked on using a pastry brush at the end of cooking. Ideally, use a quality steak with some age on it—the meat will be deeply flavorful on its own even without the seasoning.

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