• In a small bowl, whisk together the Worcestershire sauce, soy sauce, honey, black pepper, onion powder, liquid smoke, and red pepper flakes until well combined.
• If needed, place the steak in the freezer for 30 to 45 minutes to firm it up. Slice the beef into ⅛- to ¼-inch-thick strips, either with the grain for a chewier jerky or against the grain for a more tender texture.
• Place the sliced beef in a large zip-top bag or shallow dish. Pour the marinade over the meat, tossing to coat each piece. Cover and refrigerate for 3 to 6 hours, turning the meat once or twice if possible.
• Remove the beef from the marinade and let any excess drip off. Pat lightly with paper towels if desired.
• Arrange the beef strips in a single layer on your dehydrator trays, leaving a little space between each piece for airflow.
• Dehydrate according to your dehydrator manufacturer's instructions (mine takes about 6 hours on a medium-low setting). Begin checking after about 4 to 5 hours. The jerky is done when it is dry to the touch, bends without breaking, and cracks slightly when folded.

Oven Method

• Preheat the oven to 170°F, or the lowest temperature your oven will maintain.
• Arrange the marinated beef strips in a single layer on a wire rack set over a rimmed baking sheet. This allows air to circulate around the meat. If you don't have a wire rack, place the strips directly on a parchment-lined baking sheet, turning them halfway through drying.
• Bake for 3 to 6 hours, depending on the thickness of the slices and your oven. If your oven doesn't vent well, prop the door open slightly with a wooden spoon to help moisture escape.
• Begin checking after about 3 hours. The jerky is finished when it is dry but still slightly pliable, bending with small cracks rather than snapping in half.