✓ Preheat your oven to 350°F and place a wire rack in the center of the oven.

✓ Season the steaks generously with salt and pepper on both sides.

✓ Combine balsamic vinegar, honey, minced garlic, and chopped fresh rosemary in a small saucepan over medium heat.

✓ Heat a large skillet over high heat until it’s hot enough to make a slight sizzle when you add a drop of water.

✓ Add the olive oil to the pan and swirl to coat.

✓ Place the steaks in the hot pan, making sure they are not touching each other. Cook for 3-4 minutes on one side or until golden brown.

✓ Flip the steaks over and cook for another 2-3 minutes on the other side.

✓ Transfer the steaks to the wire rack in the oven and roast for an additional 5-7 minutes, depending on your desired doneness.

✓ Return the skillet to medium heat and pour in the balsamic glaze mixture. Let it simmer until it thickens slightly.

✓ Add the halved heirloom tomatoes to the pan and cook for another 2-3 minutes, allowing them to absorb some of the flavorful glaze.

✓ Remove the steaks from the oven and let them rest for about 5 minutes before slicing against the grain.

✓ Plate the steak with a generous portion of the balsamic-glazed tomatoes on top.

✓ Garnish each plate with fresh basil leaves to add color and freshness.