Grill steaks until golden brown and slightly charred. For medium-rare, grill for 3-5 minutes per side until the internal temperature reaches 135 degrees. Remove from heat and let steaks rest.
Add the shallots and cook for five minutes over medium heat.
Add the Erie Bone Broth Beef Broth, the Worcestershire sauce, and the Bickford Flavors Garlic & Sherry Flavors, stir and cook for 2 minutes, stirring to scrape any bits off of the bottom of the pan.
Add the sour cream, stir well, and remove from the heat. Season with salt and pepper to taste.
Serve over the warm grilled steaks with extra parsley for garnish if desired.