Rubs & Marinades Cook it Right
Add flavor or tenderize your favorite cuts of beef
Rub:
A blend of herbs, peppers, spices or seasonings that are blended to add flavor to steaks and roasts by coating the surface of the beef with the mixture.
- Rubs can consist of dry ingredients, or some include oil, crushed garlic or other liquids that cause the rub to be a paste.
- Rubs can be applied to the surface of the beef just before grilling or roasting, or applied several hours in advance and refrigerated until cooked.
Marinade:
A highly seasoned liquid used to add flavor and tenderize less tender cuts.
- Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water or oil in combination with seasonings and herbs.
- A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
- Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.
- Always marinate in the refrigerator - never at room temperature.
- Marinating may be done in a plastic bag or glass dish.
- Beef must be marinated at least six hours for tenderization to take place. Turn or stir the meat occasionally to allow even exposure to the marinade.
- For flavor, marinate 15 minutes or as long as 2 hours.
- Leftover marinade should be discarded.
For rub and marinade recipes, search the Recipe Book.
