Beef Marinade and Beef Rub
A rub is a blend of seasonings rubbed on the meat’s surface before cooking to add flavor. Rubs are typically used on steaks, roasts and ground beef. Rubs not only add flavor, but they can also help seal in juices and form a delicious crust. One thing you can’t expect them to do, however, is tenderize.
- Make your own rub by combining your favorite herbs and spices.
- Add additional zing and spice to your favorite cut with a paste rub.
- Rubs can be applied to the surface of the beef just before grilling or roasting, or for more intense flavor, can be applied several hours in advance and refrigerated until cooked.
A marinade is a mixture of herb seasonings and liquid ingredients that add flavor and may tenderize meat. Steaks found in the chuck, round, flank and skirt benefit greatly from a tenderizing marinade. A tenderizing marinade contains an acidic liquid such as lemon juice, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
Beef Cuts that Require Marinade for Tenderization
|Plate & Flank||
- Allow ¼ to ½ cup of marinade for each one to two pounds of beef.
- When tenderizing, marinate for at least six hours, but no more than 24 hours.
- Tender cuts such as tenderloin or top sirloin should only be marinated for 15 minutes to 2 hours for flavor.
- ALWAYS marinate in the refrigerator, NEVER at room temperature. Be sure to use a food-safe plastic bag, non-reactive glass or a stainless steel container. Turn or stir the beef occasionally to allow even exposure to the marinade.
- NEVER save and reuse a marinade. If you’re planning to use the liquid later for basting or to serve it as a sauce, reserve a portion of it for later before adding uncooked beef.
- Remove beef from marinade and pat dry with a paper towel before cooking to prevent steaming and encourage browning.