Slice the beef into thin strips, about ¼ inch thick, against the grain for a tender jerky. For easier slicing, you can place the meat in the freezer for 30-45 minutes to firm it up.

In a large bowl, combine the soy sauce, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, smoked paprika, and red pepper flakes (if using). Stir well to combine.

Add the beef strips to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 6 hours or overnight for the best flavor.

Remove the beef from the marinade and pat it dry with paper towels to remove excess moisture.

Arrange the beef strips in a single layer on the dehydrator trays, making sure they are not touching each other.

Set the dehydrator to 160°F and let the beef dry for 4-6 hours, checking for doneness after 4 hours. The jerky is done when it bends without breaking but does not snap.

Preheat your oven to 170°F or the lowest temperature setting.

Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the beef strips on the wire rack in a single layer.

Prop the oven door open slightly with a wooden spoon to allow moisture to escape and keep the air circulating.

Dry the beef in the oven for 4-6 hours, checking for doneness after 4 hours. The jerky should be firm and dry but still bendable.

Once the jerky is fully dried, allow it to cool completely