Pat the steak dry with paper towels for cleaner cuts, then slice it into thin ¼-inch strips against the grain so it stays tender. If the meat is too soft to slice, freeze it for 20–30 minutes to firm it up.

Whisk together the soy sauce, Worcestershire sauce, maple syrup, garlic powder, onion powder, smoked paprika, black pepper, and red pepper flakes in a medium bowl.

Add the beef strips, making sure they’re coated evenly. Cover and refrigerate for at least 6 hours or overnight to let the flavors soak in.

Arrange the strips in a single layer in the air fryer basket, leaving space between each piece. Cook at 180°F (82°C) for 2–3 hours, flipping halfway through, until the jerky is dry but still slightly pliable.

Cool completely on a wire rack or paper towel-lined plate before storing in an airtight container for up to 3 days at room temperature or up to 2 weeks in the fridge.