Preparation

• In a 1-quart saucepan over medium heat, warm the oil with the garlic and a pinch of salt. When the oil starts to bubble gently, reduce the heat to maintain a steady simmer. Cook the garlic, stirring occasionally, until it is light golden brown and perfectly tender when pierced with a fork, about 15 minutes. Meanwhile, bring a medium pot of water (about 5 cups) to a boil over high heat.
• Generously season the steaks on both sides with salt and pepper. Heat a large sauté pan over medium-high heat until hot. Add 2 Tbs. of the garlic oil and the steaks. Don’t disturb the steaks until they have a nice brown crust, about 3 minutes. Turn and cook the other side until the steaks are done to your liking, about 3 minutes more for medium rare. Transfer the steaks to a plate and let them rest for about 5 minutes.
• While the steaks rest, add 1 tsp. kosher salt and the edamame to the boiling water. Return to a boil and cook, uncovered, until the edamame are tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 2 tablespoons of the garlic oil, the cayenne, and the parsley, if using. Toss to combine. Taste and add salt if necessary.
• Holding your knife at an angle, cut the steaks into 1/2- inch-thick slices and transfer to dinner plates. Remove the garlic from the remaining oil and scatter it over the beef. Serve with the edamame and the lemon wedges on the side.

Serve with Mixed Herb Salad with Honey-Lime Dressing.