Balsamic Rosemary Infused Butter Topped Steaks

I typically prefer my steaks seasoned with just salt, but this Bobby Flay recipe looked good so I tried it tonight, and it didn't disappoint. I got two nice bone-in ribeyes which I cooked reverse sear. Served with a side of tomato cucumber avocado salad and a bottle of Cab tat was sitting around. Decatant.

The infused butter was made by reducing 2 cups of balsamic vinegar over high heat until reduced to about a quarter cup, removing from heat then adding 2 tbs fresh rosemary, 1 tbs honey, 1.5 sticks unsalted butter, and mixing in food processor. Refrigerated about 30 minutes to bring back to butter consistency.