Prepare the dry rub: In a small bowl, mix the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. The mixture should look deep red and smell intensely smoky and sweet.

Season the beef: Pat the steak dry with kitchen paper — the surface should feel tacky, not wet. Rub the dry mixture all over the beef, pressing it in firmly so it clings to every side. You'll see a thick, dark coating forming.

Sear the steak: Heat the vegetable oil in a grill pan or heavy skillet over high heat until it shimmers and you see the first wisp of smoke. Place the steak in the pan and listen for a loud, satisfying sizzle. Cook for 4 minutes without moving it — the bottom should turn a deep mahogany brown.

Flip and continue cooking: Turn the steak with tongs and cook for another 3-4 minutes for medium-rare. The surface should feel firm with a slight spring when pressed. For medium, cook 5-6 minutes per side. A meat thermometer inserted into the thickest part should read 52°C for medium-rare or 57°C for medium.

Make the quick BBQ sauce: While the steak rests, reduce the heat to medium. Add the tomato puree to the same pan and stir for 30 seconds until it darkens and smells fragrant. Pour in the apple cider vinegar, Worcestershire sauce, honey, and beef stock. Stir and scrape up any browned bits from the bottom — the liquid should turn a glossy, brick-red colour.

Simmer the sauce: Let the sauce bubble gently for 5 minutes, stirring occasionally. It should thicken enough to coat the back of a spoon, and the aroma will shift from sharp vinegar to a balanced sweet-tangy smell.

Slice and glaze: Transfer the rested steak to a cutting board and slice thinly against the grain — you should see a pink, juicy centre with a dark, caramelised crust. Return the slices to the pan, toss gently in the sauce, and let them warm through for 1 minute. The beef should be glossy and coated in thick, sticky sauce.