Prepare the Marinade: In a medium mixing bowl, whisk together all the marinade ingredients: olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, honey, minced garlic, grated ginger, black pepper, and dried oregano. Mix until the honey is fully dissolved and everything is well combined.

Marinate the Steak: Place the steak in a large, resealable plastic bag or a shallow glass dish. Pour the marinade over the beef, ensuring it's coated on all sides. Seal the bag (squeezing out any excess air) or cover the dish tightly.

Chill and Wait: Place the steak in the refrigerator to marinate for at least 4 hours, or for best results, up to 24 hours. I find the sweet spot is around 6-8 hours. Turn the steak once or twice during marinating if you can.

Prepare for Cooking: Remove the steak from the fridge about 30-40 minutes before you plan to cook it. Take it out of the marinade, letting any excess drip off, and pat it dry with paper towels. This step is crucial for getting a good crust! Discard the leftover marinade.

Heat the Pan: Place a large cast-iron skillet, griddle pan, or heavy-bottomed frying pan over a high heat. Let it get screaming hot – you should see faint wisps of smoke. Add a small drizzle of neutral oil (like vegetable or rapeseed) to the pan.

Sear the Steak: Carefully place the steak in the hot pan. You should hear a loud, satisfying sizzle. Cook for 5-7 minutes on the first side without moving it. This allows a deep, brown crust to form.

Flip and Finish: Using tongs, flip the steak and cook for another 5-7 minutes on the second side for a medium-rare finish. A meat thermometer inserted into the thickest part should read 54-57°C. Adjust the time by a minute or two per side for rare or medium. What works best for me is relying on a thermometer for perfect results every time.

Rest the Steak: This is the most important step! Transfer the cooked steak to a cutting board and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every slice is succulent.

Slice and Serve: After resting, slice the steak thinly against the grain. You'll see the lines of the muscle fibres; you want to cut perpendicular to them. Serve immediately.