For the butter: Whisk together all of the ingredients until combined and keep cool.
For the glaze: Combine the balsamic vinegar, soy sauce and sugar and cook on medium heat until it is reduced by ½ and set aside.
For the pudding: Whisk together the flour, eggs, salt and whole milk until combined and set aside.
Place the pan drippings into an 8-inch cast iron skillet and place it on the burner and cook on high until it begins to smoke and pour in the pudding and bake in the oven for 20 minutes.
For the steak: Season the steaks on both sides with salt and pepper. Place a cast iron skillet on a burner on high heat and add in the oil until it smokes and place in the steaks to sear. Add in the butter for flavor and to help brown. Sear for 3 to 4 minutes on all sides and let the steaks rest for 2 to 3 minutes before serving.
To plate: Brush the steaks with the soy balsamic glaze and add on a large dollop of the tomato butter, and serve alongside the Yorkshire pudding.