Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

A rub is a blend of seasonings, such as fresh or dried herbs and spices, applied to the surface of uncooked beef steaks, roasts or ground beef patties for flavor. Paste-type rubs often contain some oil, crushed garlic or mustard.

• Always marinate in the refrigerator, never at room temperature. Tender beef cuts need only is marinated 15 minutes to 2 hours for flavor.
• Less tender beef cuts should be marinated at least 6 hours in a mixture containing a food acid or enzyme.
• A tenderizing marinade reaches about 1/4 inch into the cut surface.
• Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
• If a marinade is to be used later for basting or served 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 a full rolling boil before it can be used as a sauce.
• Never save and reuse a marinade.
• Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
• Marinate in a food-safe plastic bag or nonreactive container. Turn or stir the meat occasionally to allow even exposure to the marinade.

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