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Basic Cookware / Preparation Tips / Marinades & Rubs / Cooking Methods / Cooking Times / Carving Tips / Beef Flavor Pairings

What kind of marinade or rub should I use?

Marinades

A marinade is a seasoned liquid mixture that adds flavor and, in some cases, tenderizes. Marinades are commonly used with thin cuts, such as steaks.

  • A flavoring marinade is used with tender beef cuts for a short time � 15 minutes to 2 hours.
  • A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.
  • A tenderizing marinade contains a food acid or a tenderizing enzyme.
    • Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
    • Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
    • Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Marinating longer than 24 hours will result in a mushy texture.
    • Tenderizing marinades penetrate about 1/4 inch into the meat.
  • Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container.
  • Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.
  • Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.
  • ALWAYS marinate in the refrigerator, NEVER at room temperature.
  • If a marinade will also be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
  • NEVER save and reuse a marinade.

Rubs

A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties.

  • Dry rubs consist of herbs, spices and other dry seasonings.
  • Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce, Worcestershire sauce and horseradish.
  • Rubs add flavor and in some cases seal in juices and form a delicious crust.
  • Rubs can be applied just before cooking. For more pronounced flavor, apply rub and refrigerate for several hours.