A good dry rub or marinade can do wonders for a steak. A rub ensures that the meat is full of flavor. A marinade can do the same, but it is better suited for tougher cuts of meat. Cheaper cuts of meat such as flank steak are typically tougher and the acids in a marinade help tenderize the meat. Dry rubs are great for ribs or roasts, but can be used on almost any cut.
List of Items Needed
- Large plate
- Olive oil
- Dry rub seasoning
- Small bowl
- Large casserole dish or resealable bags
Pull the steaks out of the fridge and place them on a plate.
Drizzle olive oil over the steaks. Rub the oil into the steaks, coating evenly.
If you want to make your own, mix together the desired seasoning for the rub in a small bowl. You can also use a prepackaged dry rub.
Coat the meat with the seasonings, rubbing it in well.
Let the steak sit for a minimum of 10 minutes before cooking.
Add marinade to the casserole dish or resealable bag.
Place the steak into the marinade.
Cover the casserole dish with foil or seal the bag.
Refrigerate 8 hours or overnight.
Tips and Warnings
- Never save or reuse marinades.
- If you wish to use the marinade that has come in contact with meat as a sauce, you must bring it to a full boil before using.
- Ensure your steaks reach an internal temperature of 145 degrees Fahrenheit.