Steak sauce gives this recipe a tangy, savory character reminiscent of a steakhouse condiment. Vans World combines it with Worcestershire, soy, lime and a little dark brown sugar. BULK uses a measured uncured adaptation for home refrigeration.

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Video by Vans World · Watch on YouTube

Ingredients

Starting batch: 5 lb raw lean beef; finished yield varies.

• 5 lb lean beef eye of round, trimmed
• ½ tbsp seasoned salt
• ½ tbsp granulated garlic
• ½ tbsp granulated onion
• 2 tsp monosodium glutamate seasoning, such as Accent
• 2 tbsp dark brown sugar
• 2 tbsp lime juice
• 5 fl oz A1 or another steak sauce
• ¾ cup soy sauce
• ¾ cup Worcestershire sauce
• Water as needed to cover the beef for the heating step

Equipment: {esc(r.get("equipment", "sharp knife, cutting board, kitchen scale, covered nonreactive container, saucepan, thin-tip food thermometer, clean tongs, wire racks, and an adjustable-temperature dehydrator."))}

Allergens: Soy, commonly wheat and often fish in Worcestershire. Steak-sauce and seasoned-salt ingredients vary; check labels.

How to make this jerky

Step 1: Measure seasonings and prepare beef

Measure the seasoned salt, garlic, onion and MSG. Separately trim visible fat and silver skin from cold eye of round, then slice evenly about ⅛–¼ inch thick.

Step 2: Mix the steakhouse marinade

Combine the dry seasonings with brown sugar, lime juice, steak sauce, soy sauce and Worcestershire. Stir or blend until the sugar dissolves.

Step 3: Check the beef strips

Separate the sliced beef and check that its thickness is consistent. Remove any remaining thick fat seams or tough connective tissue before coating.

Step 4: Coat and refrigerate

Separate any folded strips, toss thoroughly in the marinade, then cover and refrigerate 8–24 hours at 40°F or below. Turn the beef occasionally to redistribute the marinade. Do not leave raw marinated beef on the counter.

Step 5: Heat to 160°F, then dry

Before drying, put the marinated strips and marinade in a saucepan and add enough water to cover. Bring to a boil and simmer until the thickest strips reach 160°F internally, verified with a thin-tip food thermometer. Work in batches if needed. Remove with clean tongs and discard all used liquid. Arrange the heated strips in one layer on clean dehydrator racks, leaving space for air circulation. Dry at 145–155°F until centers are dry; thickness and equipment determine the time. A dryer air setting does not verify internal meat temperature.

Step 6: Check, cool and store

Cool a test strip before assessing texture. It should bend with visible cracking and have no wet pockets in its center; return thicker or damp pieces to the dryer. Cool the whole batch completely, then refrigerate in clean closed containers. Freeze portions you will not eat promptly. A bend test checks texture, not pathogen destruction.

Why this flavor works

The steak sauce’s concentrated tang stands up to drying. Lime and Worcestershire sharpen the edge, while a small amount of brown sugar rounds it out.

Serving and storage

Serve a small portion straight from the refrigerator, or cut into bite-size pieces for a snack plate. Keep the remaining batch cold.

Keep the finished jerky refrigerated. Pack only fully cooled strips, keep hands and containers clean, and freeze portions you will not eat promptly. Moisture, thickness, and handling affect keeping quality; this home method does not establish commercial shelf stability.

A ready-to-eat option between batches

For a convenient jerky snack when you are not making a batch, explore BULK Texas Style Original Beef Jerky. Its seasoning and production process differ from this homemade adaptation.

Browse every published BULK jerky recipe.

Sources and further reading

• I Made the Best A1 Steakhouse Beef Jerky Recipe from Start to Finish — Vans World
• USDA: how to make meat or poultry jerky at home
• National Center for Home Food Preservation: jerky

Original BULK adaptation after reviewing the source video evidence and ingredient discussion. Source footage and creator credit belong to Vans World. Photographs are timestamped source-video stills. Use the full written method for details.

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