Adapted from a Bobby Flay recipe using prime rib
1 1-pound sirloin steak
4 cloves garlic, crushed, thinly sliced
1 cup red wine
2 sprigs of fresh thyme leaves
salt, pepper, olive oil
1. Thirty minutes before roasting the steak, remove from the refrigerator and let come to room temperature. Preheat oven to 350º.
2. Make small slits all over the prime rib and fill each slit with a slice of the garlic. Season liberally with salt and pepper. Heat some olive oil on a skillet and brown both sides of the steak, just enough to give it color. Set the skillet aside.
3. Place the meat on a rack with a roasting pan to catch the drippings. Roast for about 15 minutes for medium-rare. Remove the meat to a platter and tent with foil to keep warm.
4. Transfer the drippings to the skillet. Add the wine and cook in medium heat until the liquid is reduced by half while scraping the bottom of the skillet. Add the thyme and season with salt and pepper to taste. Pour on top of the steak.