Marinade Quick Tips:

There are two reasons you might want to use a marinade:

1. To help add flavor
2. To tenderize

While the two different types of marinades may contain similar ingredients, the key is the length of marinating time. If you’re just looking to add flavor, you only need to marinate for 15 minutes to 2 hours. If you’re looking to tenderize cuts, you’ll want to marinate for 6 to 24 hours.

• When marinating beef, always marinate in the refrigerator, never at room temperature.
• Allow 1/4 to 1/2 cup of marinade for every pound of beef.
• Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.
• Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
• If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding to the beef. 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 for basting or as a sauce.

Rub Quick Tips:

Steak rubs and roast beef rubs are seasoning blends applied to the surface of beef like roasts, steaks and burgers. These quick mixtures add flavor to beef, but do not tenderize.

• Dry rubs consist of herbs, spices and other dry seasonings.
• Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
• Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time.
• Simply combine the ingredients and apply evenly to all surfaces. Cook beef to desired doneness.