1-Slice the steak into thin strips about ⅛ inch thick. Slicing against the grain yields tender jerky; slicing with the grain yields chewier jerky.

2-Place steak strips in a large bowl. Add soy sauce, brown sweetener, Worcestershire sauce, liquid smoke, garlic powder, onion powder, smoked paprika, black pepper, and optional red pepper flakes. Stir to combine.

3-Marinate the beef in the refrigerator for at least 30 minutes, preferably 4 to 24 hours for more flavor.

4-After marinating, remove the beef and thoroughly dry with paper towels.

5-Choose one of two air frying methods: Skewer Method: Thread meat lengthwise onto bamboo skewers, ensuring slices do not touch. Place skewers along the top edges of the air fryer basket. Air fry at 180°F for 60 to 75 minutes until jerky is firm but tender, or longer for chewier texture. Basket Method: Place meat directly in the air fryer basket without stacking. Lightly spray with olive oil to prevent sticking. Air fry at 180°F for 2 to 3 hours, checking periodically for desired texture.

6-Store jerky in airtight containers or sealable bags: at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or freeze for up to 6 months.