Steak Rubs
Rubs are seasoning blends applied to the surface of steaks before cooking. Rubs add flavor to beef but do not tenderize.
Ingredients
- Dry rubs consist of herbs, spices and other dry seasonings. Paste-type rubs contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
- Rubs can be applied just before cooking, or in advance and refrigerated for several hours.
Spicy Rub - dry rub
1-1/2 teaspoons dried thyme
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon ground red pepper
Combine all ingredients in small bowl; mix well.
Makes about 1 tablespoon. (Enough for 1 to 1-1/2 pounds of beef.)
Peppery Dijon-Parsley Rub - paste rub
1/4 cup chopped fresh parsley
2 tablespoons Dijon-style mustard
1 tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper
2 large cloves garlic, minced
1 teaspoon salt
Combine all ingredients in small bowl; mix well.
Makes about 1/4 cup. (Enough for 1 to 1-1/2 pounds of beef.)
Steak Marinades
Marinades are seasoned liquid mixtures that add flavor to beef steaks and may help tenderize depending on the ingredients.
Ingredients
- Always marinate in the refrigerator, never at room temperature.
-
- Allow 1/4 to 1/2 cup of marinade for ach 1 to 2 pounds of beef.
- Marinate in a food-safe plastic bag or in a nonreactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.
- Never save and reuse a marinade. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used as a sauce.
- Before cooking, remove beef from marinade and pat dry with paper towel to promote even browning and prevent steaming.
Flavor Marinades:
Tender beef cuts only need to be marinated 15 minutes to 2 hours for flavor.
Tenderizing Marinades:
Less tender cuts should be marinated at least 6 hours, but no more than 24 hours. Overmarinating will result in a mushy texture. The marinate must contain an acidic ingredient, such as lemon juice, vinegar, yogurt, wine or a natural tenderizing enzyme found in papaya, ginger, kiwi, pineapple or figs.
Instructions
Sesame-Soy Marinade - Flavor Marinade
1/4 cup finely chopped green onions
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons water
1-1/2 tablespoons dark sesame oil
1 teaspoon minced garlic
1/4 teaspoon pepper
Combine all ingredients in small bowl; stir until sugar is dissolved.
Makes about 1/2 cup.
Tangy Lime Marinade - Tenderizing Marinade
1/4 cup fresh lime juice
2 tablespoons brown sugar
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
3 large cloves garlic, crushed
Combine all ingredients in small bowl; mix well.
Makes about 1/2 cup.