Trim the fat off of the steak and thinly slice it with the grain (see notes). To help with this, you can add the steak to a plastic bag and put in the freezer for about an hour. This will firm up the meat and make slicing thin easier.
Add all of the other ingredients in a large 1-gallon zip-lock bag and then add meat strips. With your hands, give the meat a little squeeze and move the liquid around so that it's covering all of the meat. Place the bag into the refrigerator for 3 to 6 hours.
Add strips to food dehydrator trays and dehydrate for 18 – 24 hours. Check after 12 hrs (Wen it is done will depend how long you let the meat marinate).
Or, if you don’t have a dehydrator here are Alton Brown's Instructions:
Remove the meat from the brine and pat dry. Evenly distribute the strips of meat onto 3 of the air filters, laying them in the grooves and then stacking the filters on top of one another. Top these with 1 empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with 2 bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 8 to 12 hours. If using a commercial dehydrator, follow the manufacturer’s directions.
Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.