Add A Special Touch To Your Steak With Rubs and Marinades

Rubs and marinades are blends of seasonings that add flavor to your steaks. Rub the surface of uncooked steaks just before grilling or 1-2 hours in advance. Here are some proven rub and marinade recipes.

Steak Rub Recipes

Rosemary-Pepper Rub
1 teaspoon finely chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon freshly grated lemon peel
1 teaspoon olive oil
½ teaspoon coarse grind black pepper
½ teaspoon salt

Combine all ingredients in small bowl.
Makes about 2 tablespoons

Easy Greek-Style Rub
2 teaspoons garlic powder
2 teaspoons dried oregano leaves
½ teaspoon pepper

Combine all ingredients in small bowl.
Makes about 2 tablespoons.

Moroccan Rub
2 tablespoons chopped fresh cilantro
2 tablespoons olive oil
3 large cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon paprika
¼ teaspoon ground red pepper

Combine all ingredients in small bowl.
Makes about 3 tablespoons.

Steak Marinades

Instructions
• Always marinate in the refrigerator, never at room temperature.

• Tender beef cuts only need to be marinated for 15minutes to 2 hours for best flavor.

• Less tender beef cuts should be marinated at least 6 hours to 24 hours.

• Never save and reuse a marinade. If a marinade is to be used later for basting or serving as a sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with uncooked meat must be brought to full rolling boil before it can be used as a sauce.

Marinade Recipes

Sesame-Soy Marinade
¼ cup finely chopped green onions
¼ cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons water
1 ½ tablespoons dark sesame oil
1 teaspoon minced garlic
¼ teaspoon pepper

Combine all ingredients in small bowl; stir until sugar is dissolved.
Makes about ½ cup.

Tangy Lime Marinade
¼ 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 ½ cup.

Zesty Southwestern Marinade
¼ cup olive oil
3 tablespoons fresh lime juice
1 tablespoon packed brown sugar
2 teaspoons ground cumin
2 large cloves garlic, minced
¾ teaspoon dried oregano leaves, crushed

Combine all ingredients in small bowl.
Makes about 1/3 cup.

Caribbean Jerk-Style Marinade
¾ cup prepared Italian dressing
1 tablespoon Worcestershire sauce
1 tablespoon packed brown sugar
1 large jalapeno pepper, seeded and finely chopped
1 teaspoon ground allspice
1 teaspoon ground ginger

Combine all ingredients in small bowl.
Makes about ¾ cup.

Balsamic Marinade
½ cup balsamic vinegar
¼ cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon sugar

Combine all ingredients in small bowl.
Makes about 2/3 cup.

Click here to find more great recipes from the Iowa Beef Council

Choose The Right Steak

Before you order your fresh steaks from Rube's, take a moment and review the characteristics of the different steak cuts.

Ribeye Steak – Similar to a Rib Steak, the ribeye does not contain the rib bone. This premium steak is juicy and flavorful with generous marbling throughout.

T-Bone Steak – The T-shaped bone is the distinguishing characteristic of these premium steaks. Actually, the T-Bone is “two steaks in one,” containing both top loin and tenderloin steaks. In the T-Bone, the diameter of the tenderloin muscle must be no less than ½”.

Top Loins (Strip) Steak – This lean, tender premium steak has full flavor and is sold both boneless, as New York Strip Steak, and bone-in, as Kansas City Strip Steak.

Tenderloin (Beef Filet) Steak – The boneless premium steak with mild flavor has the distinction of being the tenderest steak of all.

Top Sirloin Steak – This versatile boneless steak makes a great family-size steak. It is usually carved into slices after cooking. It can be cut into strips for a stir-fry or cut into larger pieces for threading onto skewers for kabobs.

Click here to find more helpful tips from the Iowa Beef Council