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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!