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Fire Up the Grill!
Wednesday, June 18, 2008 • Posted June 18, 2008

Create a Flavor Explosion with Rubs and Marinades The summer grilling season has begun, and what better way to celebrate than with a sizzling steak on the grill? Beef always taste great seasoned with a little salt and pepper, but adding a rub or marinade can enhance the flavor of grilled steaks and burgers and create a WOW for any occasion.

Rubs are a blend of seasonings and are used to add flavor. Rubs can consist of dry ingredients such as fresh or dried herbs and spices, or some include oil, crushed garlic or other liquids that create a paste.

Successful Grilling:

  • Grilling at medium to medium-low temperatures ensures even cooking.If the temperature is too high, beef can char and become overcooked.
  • Trim excess fat from the meats to avoid flare-ups while grilling.
  • Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.

Tips for Rubs:

Combine all ingredients in a bowl, using a whisk to blend thoroughly.

Store both wet and dry rubs in covered containers under refrigeration.

Spread or pat rub into beef just before cooking or up to 5 hours in advance.

Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water or oil in combination with seasonings and herbs. Marinades add flavor, but are often used to tenderize steaks. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme which is found in such items as fresh papaya, ginger, pineapple and figs. Less tender cuts that need marinating include flank, skirt, top round and chuck shoulder steaks.

Tips for Marinades:

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

Always marinate beef under refrigeration, never at room temperature.

Marinate in a non-reactive container such as stainless steel, glass or a plastic bag.

To add flavor, marinate beef for 15 minutes to 2 hours.

To tenderize, use an acid-based marinade for at least 6 hours or up to 24 hours. Turn or stir the meat occasionally to allow even exposure to the marinade.

If using a marinade later for basting or serving, reserve a portion of the marinade before adding to the beef.

Any marinade that has been in contact with raw meat should be discarded.

Texas Herb Rub

A Texas Beef Council favorite.

Prep: 5 minutes

Servings: Makes approximately 1/4 cup

1 tsp. dried oregano leaves

1 tsp. dried thyme leaves

1 tsp. paprika

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. ground white pepper

1/2 tsp. freshly ground coarse black pepper

1/2 tsp. ground red pepper

Combine ingredients. Rub into surface of meat 5-10 minutes before roasting or grilling.

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