Marinades and Rubs

Rub Ingredients

While most cuts taste great with just a pinch of salt and pepper, the chance to boost flavor with a host of savory marinades or rubs invites exploration and takes your beef to new flavor heights. Use our marinade and rub tips to help take your beef to another level.

Marinade Quick Tips:

There are two reasons you might want to use a marinade: to help add flavor or 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.

  • 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.

Tantalizing Marinades to Try:

Chili Cilantro Marinade

Chili-Cilantro Marinade

Bottled Italian dressing is whisked with fresh cilantro and chili powder for a pop of freshness.

see recipe 

barbecue concepts

Cowboy BBQ Marinade & Sauce

Thinking BBQ? Look no further than onion, ketchup, brown sugar, red wine vinegar, Worcestershire and crushed red pepper.

see recipe 

Marinades

Discover more marinades

Discover a whole world of flavors with our different marinade recipes.

see collection 

Rub Quick Tips:

Rubs are seasoning blends applied to the surface of 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.

Robust Rubs for Perfect Beef

Garlic and Thyme Steak Rub

Garlic-Thyme Rub

Classic and flavorful…thyme, sweet paprika, garlic and ground red pepper provide just the right amount of spice to steak.

see recipe 

Cowboy Steak & Roast Rub

Cowboy Steak & Roast Rub

Have your steak taste like you're on the open range with this Cowboy Steak and Roast Rub.

see recipe 

Robust Rubs

discover more rubs

Looking for big flavor and minimal effort? Want to customize your next steak on the grill? See more of our rub recipes.

see collection 

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