Cooking Instructions:

• Remove the top sirloin steaks from the refrigerator and let them sit at room temperature for about 30 minutes. Season both sides generously with coarsely ground salt and pepper.
• In a cast iron skillet, heat the vegetable oil over medium-high heat. You want the oil to shimmer but not smoke.
• Once the oil is hot, carefully place the seasoned steaks in the skillet. Sear for about 4-5 minutes on one side without moving them, allowing a nice crust to form.
• Flip the steaks and add 2 tablespoons of butter, the rosemary sprig, and the whole garlic cloves to the pan. Cook for an additional 4-5 minutes for medium-rare, basting the steaks with the melted butter and pan juices.
• Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F. Adjust cooking time as needed based on your preferred doneness.
• Once cooked to your liking, remove the steaks from the skillet and transfer them to a plate. Tent with foil and let them rest while you prepare the sauce.
• In the same skillet, reduce the heat to medium and add the minced shallot and the minced garlic. Sauté for about 1-2 minutes until fragrant and softened.
• Pour in the low sodium chicken broth, scraping the bottom of the pan to release any delicious browned bits. Let it simmer for a couple of minutes.
• Stir in the heavy cream, balsamic vinegar, Dijon mustard, chives, and parsley. Cook for another 2-3 minutes until the sauce thickens slightly. Finish with 1 tablespoon of butter for a rich, glossy finish.
• Slice the rested steaks against the grain, place them on a serving platter, and drizzle the balsamic herb cream sauce over the top. Garnish with additional herbs if desired.