3 cups red wine (including 1/2 cup port if you have it)
1 shallot, minced
1 garlic clove, minced
1/2 tsp thyme
Preheat the oven to 450 degrees.
Make the rub: combine the garlic powder, salt and 1 tsp of the thyme in a small bowl.
Place the strip roast on a work surface. Spread the rub all over the beef. Leave the roast out for 20 to 30 minutes to let the rub absorb and bring the roast closer to room temperature.
When the roast is ready to cook, place the roast on a roasting rack in a roasting pan, fat side up. Place the roast in the 450 degree oven, and roast at that high heat for 15 minutes. This high heat will sear the beef.
Drop the temperature to 325 degrees, and roast for 55 to 65 minutes. Check the roast for doneness at 100 minutes, using a meat thermometer. The roast should be 135 degrees internal temperate for medium rare. Adjust cooking times upward for a larger roast or more doneness. The Roast Perfect app at http://www.certifiedangusbeef.com/ can help calculate the adjustment.
As the roast nears the end of the cooking time, make the red wine sauce. Melt the butter in a sauce pan on medium heat. Add the shallot, cook for 5 minutes. Add the garlic cook for one minute more.
Pour the wine into the sauce pan, bring to a boil. Reduce heat to a steady simmer for 10 minutes to reduce the wine.
Pour the sauce through a sieve into a bowl. Pour the sauce back into the pan, and keep warm on low heat.
When the beef is cooked to your liking, place it on a platter to rest for 10 to 15 minutes.
Pour the accumulated juices from the roasting pan and platter into the sauce pan. Raise the heat, stir to incorporate the meat juice into the sauce.
After the beef has rested, slice and plate the beef, topped it with a tablespoon or so of the red wine sauce. Enjoy!