Take the sirloin steaks out of the refrigerator and let them sit at room temperature for about 30 minutes.

Rub the steaks with olive oil and season generously with salt and black pepper on both sides.

In a small bowl, combine the chopped spring onions and fresh thyme. Press this mixture onto one side of each steak to form a crust.

Heat a large skillet over medium-high heat. Once hot, add the steaks crust-side down. Sear for about 4-5 minutes until a golden crust forms.

Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or until your desired doneness is achieved.

While the steaks are cooking, melt the butter in a separate small saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 3-4 minutes.

Add the chopped shallot to the butter and sauté for 2-3 minutes until softened.

Pour in the balsamic vinegar and honey, stirring to combine. Allow the mixture to simmer for about 5-7 minutes, or until it reduces and thickens slightly.

Once the steaks are cooked, transfer them to a cutting board and let them rest for about 5 minutes.

Slice the steaks against the grain and drizzle with the brown butter and balsamic-shallot reduction. Garnish with additional spring onions if desired.