• A flavoring marinade is used with tender beef cuts for a
  short time — 15 minutes to 2 hours.

• A tenderizing marinade is used with less tender beef
  cuts - usually from the chuck, round, flank and skirt.

• A tenderizing marinade contains a food acid or a tenderizing
  enzyme.


• Acidic ingredients include lemon or lime juice,
  vinegar, Italian dressing, salsa, yogurt and wine.

• Tenderizing enzymes are present in fresh ginger,
  pineapple, papaya, kiwi and figs.

• Less tender steaks should be marinated at least
  6 hours, but no more than 24 hours. Marinating
  longer than 24 hours will result in a mushy texture.

• Tenderizing marinades penetrate about 1/4 inch into
  the meat.


• Marinate in a food-safe plastic bag or a non-reactive glass
  or stainless steel container.

• Turn steaks or stir beef strips occasionally to allow
  even exposure to the marinade.

• Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef.

• ALWAYS marinate in the refrigerator, NEVER at
  room temperature.

• If a marinade will also be used later for basting, or served
  as a sauce, reserve a portion of it before adding the raw
  beef. Marinade that has been in contact with uncooked meat
  MUST be brought to a full rolling boil before it can be
  used as a sauce.

• NEVER save and reuse a marinade.

• Dry rubs consist of herbs, spices and other dry seasonings.

• Paste-type rubs are dry seasonings held together with
  small amounts of wet ingredients, such as oil, crushed
  garlic, mustard, soy sauce, Worcestershire sauce
  and horseradish.

• Rubs add flavor and in some cases seal in juices and form
  a delicious crust.

• Rubs can be applied just before cooking. For more
  pronounced flavor, apply rub and refrigerate for
  several hours.

Learn More About Adding Flavor…Marinating Magic and Rubs that Reign - Watch the Video

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