Make the rub by combining the garlic powder, sage, rosemary and salt.
Place the steak on a work surface, and sprinkle half of the rub over one side of the steak. Use your fingers to rub the spice blend into the meat. Turn the steak over, and repeat the rubbing process with the remaining spice blend. Let the steak rest for 15 minutes at room temperature.
Heat an oven proof skillet on medium high, coated with oil spray. When the skillet is hot, add the steak and pan sear for one minute. Flip the steak, and pan sear the other side for another minute.
Move the steak to the pre-heated oven. Set timer for 11 minutes.
As the steak roasts, make the sauce. Heat the olive oil in a sauce pan on medium heat. Add the shallots, and cook for about 3 minutes until they begin to soften. Add the garlic, and cook for another minute.
Add the red wine and sage to the sauce pan. Bring to a boil, then reduce to simmer. Add the sage leaves and salt and pepper to taste. Simmer for 8 to 10 minutes, reducing the wine. Keep warm until ready to serve.
The sirloin steak will take about 11 minutes to roast to medium rare. Remove the skillet after that time, and check for doneness. Cook for another minute or two if needed, but note the steak will continue to cook as it rests, and you don’t want to overcook this cut.
Let the steak rest for a few minutes, then slice and plate. Serve some red wine garlic sauce over the steak, and enjoy!