Brazilian Picanha Steak

Make rice: In a medium bowl, cover rice with water and swoosh around three times to remove starch. In a heavy-bottomed pot or Dutch oven over medium-low heat, heat oil. Add garlic and cook until golden and fragrant, stirring occasionally so it doesn't burn, 2 minutes. Remove from heat and strain oil (don't toss it!). Transfer sautéed garlic to a bowl. To pot over high heat, add garlic oil and rice. Cook, stirring, 2 minutes. Once toasty, add 2 cups water. Bring to a boil, then reduce heat and simmer. Cover with a lid slightly loose so steam can escape and cook until fluffy, about 20 minutes. Once cooked, add sautéed garlic. Make beans: Transfer rice to a bowl to keep warm and add bacon to pot over medium heat. Cook 2 minutes, then add onion. Cook, stirring occassionally, until soft. Add wine to deglaze pan, scraping up brown bits on bottom of pot with a wooden spoon. Stir garlic powder and tomato paste until coated. Add 1/4 cup water and let simmer. Season with salt, pepper, and red pepper flakes. Stir until coated. Add beans and enough water to fill the pot. Add bay leaves and cover pot. Simmer 45 minutes. Remove lid and mash beans with a potato masher until consistency thickens. Remove bay leaves. Cook steak: Preheat oven to 300º. Place steak fat side-down and remove silver skins on top of steak with a sharp knife. Slice your first slice WITH the grain, then slice remaining steak against the grain in 1" to 1 1/4"-thick slices. Season steak slices generously with kosher salt. Trim fat according to your preference. Heat a large cast-iron skillet until it's smoking. Add steak and sear until deeply golden, about 2 minutes per side. Transfer to preheated oven and cook until steak reaches your desired doneness, an internal temperature of 135º for medium rare. Slice thinly and serve with rice and beans.