Rubs and Marinades for All-Natural BeefRubs are the quintessential complement to beef because they add an explosion of flavor that you control for intensity, calories, sodium consumption or any other flavor or dietary goal. Dry rubs combine fresh or dry herbs such as oregano, thyme, basil, etc. Other additions include granulated garlic, pepper and salt. But any ingredient is fair game depending on your tastes and needs. Best of all, rubs add virtually no calories. If you have a favorite prepared item, such as soy sauce, horseradish or Worcestershire sauce, make it part of the planning by creating a paste with the dry rub. Marinades are liquid mixtures that add phenomenal taste complements to beef. Marinades come in two forms: · Mixtures that include a food acid (lemon, lime, vinegar, Italian dressing) or a food enzyme (fig, papaya, kiwi, figs or fresh ginger). These ingredients add flavor but also have the additional benefit of tenderizing chuck or round cuts. · Mixtures blended just to add flavor to already highly tender cuts such as ribeyes or tenderloin. You can marinate tender cuts for just 15 minutes but do not go over 2 hours. For ideal results on less tender cuts, marinate at least 6 hours but limit to less than 24 hours Toppers offer a time-tested way of complementing beef’s great flavor. If you’re a fan of umami, the gratifying fifth taste, you can intensify it in beef by adding savory flavors like blue cheese crumbles or grilled mushrooms to the top of your steak. Mix in garlic and chopped onion too. For a tropical theme, try a fruit salsa based on mango, papaya or pineapple. Or satisfy that south-of-the-border craving, by topping with a spicy salsa.
You know your result will be exactly what you intended when you choose a rub, paste, marinade or topper. That result is why Nolan Ryan’s Guaranteed Tender Beef with any complementary flavors remains the most satisfying choice for appetizers or entrees in any kitchen. Back to Nolan Ryan's Beef Newsletter |
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