Steak Chips
Ask any carnivore, and they’ll tell you there’s nothing better than sitting down to a big, juicy, home-cooked ribeye steak. Unfortunately, our busy lives and tight budgets can’t always accommodate this wish. That’s when it pays to have “pocket steak” - these dehydrated steak slices are better than a bag of dry jerky. They’re fatty, filling, and portable. They’re crunchy where it counts, but juicy in all the right places ;)
Plus they’re so easy to prepare: a “set it and forget it” recipe perfect for lazy chefs or a meal prep day.
If you have any questions about the recipe, feel free to e-mail me or shoot me a message on Instagram!
Ingredients
1.5 to 2 pounds thinly sliced steak, preferably a fatty cut
Salt and spices of your choice
Equipment
Dehydrator - I use the dehydrator setting on my air fryer rather than buying a separate machine.
Prepare the Meat
Thinly cut your steak to approximately 1/4”, leaving the fat and marbling intact. Many stores offer thinly sliced steaks for sale. I usually use Aldi’s thinly sliced ribeye, but Walmart offers thin eye of round if you want a leaner cut.
Place the meat onto your dehydrator tray, trying not to overlap the pieces. Add salt and other seasonings if desired.
Set dehydrator to 135°F and turn on for 18 hours. After 18 hours, check the chips and decide if they are to your liking. Often I will add another hour or two to the cook if the chips are not crispy enough.
Allow the chips to dry completely before storing in an air-tight container. They will keep for one week in the pantry or up to a month in the fridge.
I encourage you to experiment with this recipe! Try different cuts of steak, different times, and different seasonings. Take your chips hiking, to the beach, or to the doctor’s waiting room. Share your chips with me on Instagram so I can check out your creativity!
