If you’re looking for quite possibly the easiest way of all time to make your own homemade beef jerky, then you’re in luck – this recipe will show you exactly how to do just that. It makes a homemade sheet pan black pepper beef jerky that’s absolutely bursting with flavor. You’ll only need a handful of ingredients to prepare a savory marinade mix and then all you’ll have to do is throw your beef in the oven. A few hours later and you’ll be all set to enjoy some ridiculously tasty beef jerky. It doesn’t get much easier than that! Not only is this black pepper beef jerky a great tasting snack, but it’s loaded with plenty of protein as well. It’s a perfect choice to make in advance to make sure you won’t be feeling bothered by hunger anytime soon.
Nice and Simple Sheet Pan Beef Jerky
Making the marinade mixture for this recipe is incredibly easy. It’s also the first thing you’ll need to do, so go ahead and grab a bowl to mix together the water, black pepper, and smoked paprika. Aside from the grass-fed beef, those are really the only ingredients you’ll be needing to make the beef jerky. I told you this beef jerky was nice and easy! Don’t let the simplicity of the recipe fool you though – the marinade mix is full of both flavor AND health benefits.
While black pepper is most commonly served alongside salt at the dinner table, it’s actually quite a nutritious seasoning in its own right. According to studies, black pepper, also known as Piper Nigrum L, has been found to possess antioxidant, anti-inflammatory, antimicrobial, antidepressive, and gastro-protective properties. (1) Certain antioxidants found in black pepper have also been found to potentially be useful in the treatment of Alzheimer’s disease or other neurodegenerative disorders. (2)
The smoked paprika provides just as much nutritional value to the marinade. Paprika is a good source of essential vitamins and minerals, including copper, magnesium, phosphorus, thiamin, and vitamins A, B6, C, E, and K. It also contains numerous antioxidant and anti-inflammatory properties that help to reduce your risk of developing several different types of chronic diseases. (3) Last but not least, paprika has also been found to help improve both your digestion and circulation – this spice is truly a jack-of-all-trades.
Marinate the two pounds of top round steak in the fridge for a minimum of eight hours. For your steak, it’s strongly recommend to use grass-fed cuts of beef for this recipe (and all our other beef jerky recipes as well). If grass-fed beef isn’t readily available in your area, then you can always turn to ButcherBox. They’ll provide you with high quality cuts of beef, chicken, and pork delivered to your front door on a monthly basis – all at an incredibly affordable price. I’ve been nothing but impressed with their service every time I’ve tried it. Give them a shot – you won’t be disappointed.
Once the beef is done marinating, sprinkle a bit of extra black pepper over top of it, and then you can throw it in the oven on a single baking sheet at 175ºF. Bake the beef for about 4-6 hours, flipping it once about halfway through, and then voila! Your very own tasty beef jerky snack. It can be stored in the refrigerator for up to one month as well. I like to make up a bunch all at once and then I’ve got a ready made snack that’s full of protein to go all month long.
More Homemade Beef Jerky Recipes:
Best Simple Beef Jerky Recipe
How to Make The Best 5-Ingredient Beef Jerky at Home
Gourmet Wine-Infused Homemade Beef Jerky Recipe
Easy Homemade Beef Jerky Marinade
The Best Grass-Fed Beef Jerky Recipe Ever (Try this!)
Homemade Korean Beef Jerky (Healthy High Protein Snack)
No-Fuss Oven Baked Teriyaki Beef Jerky (Easy Jerky Recipe)
Homemade Sheet Pan Black Pepper Beef Jerky (Easy Recipe)
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours, 20 minutes
- Yield: 10 1x
2 pounds top round steak (or eye or flank steak), trimmed from any fat and thinly sliced against the grain
½ cup water
1 tsp smoked paprika
2 tsp freshly ground black pepper plus extra for sprinkling
2 tbsp salt
- In a bowl combine water, salt, smoked paprika and black pepper.
- Add the steak and toss until the steak is evenly coated.
- Cover and marinate in the refrigerator for 8 hours or overnight.
- Preheat oven to 175°F.
- Line a baking sheet with aluminum foil and place a wire rack over the foil.
- Lay the beef strips out in a single layer on the wire rack.
- Sprinkle with extra coarsely ground black pepper.
- Bake the beef in the preheated oven until dry and leathery, about 4 to 6 hours, flipping the beef once about halfway through. (see note*)
- Remove from the oven and allow to cool completely.
- Transfer in a container and refrigerate for up to 1 month.
The total time is dependent on the thickness of the meat.