The Difference Between Seasonings, Rubs, & Marinades
- by Omaha Steaks
- Last updated Jan 10, 2024
Not all steaks are created equal. Some can stand alone on their robust, beefy flavor, while other steaks may see their entire flavor profile change with the addition of steak seasoning, rubs, or marinade. But how should you season the steak you have and what’s the difference between seasoning, rubs, and marinades?
Seasonings:
A seasoning is a blend of spices and herbs ground into small, usually even-sized particles. They’re generally used to simply highlight the natural flavors already present in a great steak. It’s always best to apply any seasoning before putting your steaks on the grill — sprinkling your chosen seasoning lightly on both sides of the steak. Omaha Steaks offers several fantastically balanced high-quality steak seasonings.
Rubs:
A steak rub is like a seasoning, but with larger pieces of dried herbs and spices. A rub is a great way to add flavor and surface texture to steaks and the best way to make a flavorful crust on smoked brisket or pork. Rubs are usually coarser than seasonings and are applied much more liberally. For best results, brush the steak with cooking oil before adding the rub and spread the rub on a clean plate and place the steak on the plate. Coat both sides with the rub by gently pressing the steak on the seasoning plate. Next, grill, broil or pan sear the steak to your family’s desired doneness.
Marinades:
First things first: when you start with high-end steaks like Omaha Steaks, you do NOT need to marinate. Filet mignon, ribeye, top sirloin, New York strip, flat iron… these are the best, naturally tender steaks anywhere, and they need little more than light seasoning and heat.
That being said, there are lots of times and recipes where marinated steak are sublime. Marinades have two purposes — to add flavor and also to tenderize. Marinades typically contain something acidic, which tenderizes less tender steaks. In a pinch, vinaigrette salad dressings are an easy, instant marinade.
For easy cleanup, marinate steaks in large zip-closure seal plastic bags with 1/2 cup of marinade for each steak. Put the bag in the refrigerator and flip after a half hour to ensure the steaks marinate evenly. Make sure to avoid over marinating any items as this can lead to a less-than-desirable mushy texture.
Once you’ve finished marinating, simply grill, broil or pan sear your steaks and place in a clean pan. Pour about a 1/4 cup of fresh marinade over each steak and tent foil over the pan for about 10 minutes, turning the steaks half way through. This technique will allow your steaks to draw in the marinade flavors.
Sauces:
Sauces are generally served as an addition to augment steaks that have already been prepared to enhance and bring out flavors. There are a number of different styles and flavor profiles that you can use to accent the style or theme of your meal. Common types of sauces include mushroom demi-glazes, compound butters, and au jus — often served with prime rib.
Now that you know the basics, feel free to experiment with various ingredients to fit your family’s tastes. Some of the seasonings and marinades can come from everyday items that can be found in your fridge or spice rack.
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