Beef Burke-y


  • Two  20-ounce dry-aged rib-eye steaks, about 1-1 1/2 inches thick
  • 1 Teaspoon  black pepper
  • 1 Teaspoon  coriander
  • 1 Teaspoon  salt
  • 1 Teaspoon  ground fennel seed
  • 1/2 Teaspoon  paprika
  • 1/2 Teaspoon  ancho chile powder
  • 1 Teaspoon  ground cumin
  • 1/2 Cup  molasses

Beef Burke-y is my own take on beef jerky. It’s a man’s snack, perfect for a football game, and I bet you didn’t realize how easy it is to make. This is great to make ahead of time just to have lying around the house


Cut the steaks into 1/8-inch thick strips and toss with the remaining ingredients (except the molasses) in a bowl. 

Brush on the molasses; then place into a dehydrator at 150 degrees for 10-12 hours. Remove and serve.

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