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Understanding Marinades and Rubs (Country Steak Rub Recipe and Sweet and Spicy Steak Rub Recipe)

Posted on November 22, 2005

Marinades, glazes and rubs are a great way to flavor an otherwise simple meat or poultry dish. Just marinate your protein it in the refrigerator for a few hours, or a whole day. Forget it until it’s time to cook. Rubs are even better if you are short on time. A rub is exactly as it sounds: something that you rub on the meat. Likewise, a glaze is brushed on just prior to cooking.

Now, depending on how you plan on cooking a piece of meat and how much flavor you are looking for, you might choose to use any of these. A marinade will pack a good amount of punch, since the flavor is soaked into the meat. A glaze can be even bolder since it tends to be thicker and stays with the meat. A rub can actually be the lightest, since a lot of the flavor will cook away leaving hints of taste.

In my house, we use a lot of rubs due to the ease of preparation and application. After a long day of being a full time writer and mommy, sometimes I just don’t have the patience to craft an elaborate meal. In those times, rubs like these are my savior:

Country Steak Rub
Serves 2

1 tsp salt
1 tsp Italian seasonings
1 tsp paprika
¼ tsp garlic powder

Combine ingredients in small bowl.

To use: Sprinkle generously on both sides of meat and massage in. Cook as normal.

Sweet and Spicy Steak Rub
Serves 2

1 tbsp course (sea) salt
½ tsp pepper
¼ tsp marjoram
¼ tsp savory
¼ tsp sugar
¼ tsp basil

Combine ingredients in small bowl.

To use: Sprinkle generously on both sides of meat and massage in. Cook as normal.

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