- Add the rice and enough water to cover to a medium pot. Swish the rice a few times to get out as much starch as possible.
Add oil to a heavy-bottomed pan or a Dutch oven and heat it over medium-low heat. Once heated, add the garlic and stir-fry until golden and aromatic, about 2 minutes. Then, take off heat and strain, reserving the oil. Keep the sautéed garlic in a separate bowl.
Place a pot over high heat. Add the garlic oil and the rice. Sauté, constantly stirring, until translucent and toasted. After 2 minutes, pour in 2 cups (480 ml) of water. Bring to a boil, then simmer with the lid on top, but slightly uncovered so the steam can come out, for 20 minutes.
Finally, add the sautéed garlic. Then, transfer the rice into a bowl and keep warm.
To the same pot you've cooked rice in, add the bacon. Place the pot over medium heat and cook for 2 minutes. Then, add the onion, and cook for 2 minutes, constantly stirring until softened and translucent. Pour in the wine and deglaze the pot — scrape the bottom of the pan to release all the stuck bits.
Mix in the garlic powder and the tomato paste, then pour in ¼ cup (60 ml) water. Next, add the beans and fill the pot with water. Finally, add the bay leaves. Simmer for 45 minutes, covered.
Then, take the lid off. With a masher, mash the beans until thickened. Take out the bay leaves.
Set the oven to preheat to 300°F/150°C.
Place the picanha fat side-down onto a kitchen surface and cut off the silver skins. Cut the first slice WITH the grain. Then, cut the remaining picanha AGAINST the grain into 1" to 1 1/4"-thick (2.5 cm thick) slices.
Season the slices of meat liberally with salt so they are well coated. Trim the fat if you so desire.
Heat a large cast-iron skillet until smoking hot. Sear the steak, 2 minutes per side until richly golden.
Arrange the steaks in a baking tray and bake in the preheated oven until the internal temperature reaches 135°F/57°C.
Slice and serve with rice and beans.