In a small saucepan, mix the balsamic vinegar, honey, minced garlic, and chopped rosemary. Simmer over medium heat for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat.

Generously sprinkle salt and pepper on both sides of your ribeye or sirloin steaks.

In a large skillet, pour in the olive oil and warm it over medium-high heat.

Add the seasoned steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare.

In the last minute of cooking, generously brush the balsamic glaze over each steak.

In a mixing bowl, gently combine the heirloom tomatoes with a drizzle of olive oil, salt, and pepper.

Once cooked, remove the steaks and let them rest for 5 minutes. Then, slice them against the grain.

Arrange the sliced steaks on plates and drizzle on the remaining balsamic glaze. Serve alongside the seasoned heirloom tomatoes.

Garnish with fresh basil leaves.