STEAKS: In a large mixing bowl whisk together the Worcestershire sauce, balsamic vinegar, and 1 tablespoon of olive oil. Add the steaks and turn to coat in the marinade. Marinate the steaks for 30 minutes.

Heat the remaining tablespoon of olive oil in a large skillet on high heat.

Remove steaks from the marinade and season with Kosher salt and black pepper.

Place steaks on the hot skillet and cook for 5 minutes on one side.

Flip the steaks and add butter, smashed garlic clove, and rosemary sprig to one side of the pan. Carefully tilt the pan and spoon the melted butter over the steaks for 1-2 minutes.

Remove the steaks to a plate, loosely covered with foil, and allow to rest for 5-10 minutes before serving.

SAUCE: Combine the heavy cream, sour cream, Dijon, horseradish, balsamic vinegar, salt, black pepper, rosemary, and chives.
Spoon the sauce over the steaks and serve immediately.