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Get the meat out of the fridge an hour before you want to start cooking it.
Preheat the oven to 200°C/400°F/gas 6.
Rub the steak all over with 1 tablespoon of olive oil, then sear on every side in a screaming-hot griddle pan, or on a hot barbecue, until pleasingly bar-marked.
Strip half the rosemary into a roasting tray, sit the seared steak on top, strip over the rest of the rosemary, dot and rub over the butter, drizzle with another tablespoon of oil, then season generously with sea salt and black pepper.
Roast the steak on the bottom of the oven for 20 minutes for medium-rare, or 25 minutes for medium, turning halfway and basting with the juices from the tray.
Remove from the oven, spoon over the balsamic, then cover with tin foil and leave to rest for 15 minutes, basting occasionally.
Thinly slice and serve, drizzling each portion with resting juices.