How to Dry Rub & Marinate a Steak

A good dry rub or marinade can do wonders for a steak. A rub ensures that the meat is full of flavor. A marinade can do the same, but it is better suited for tougher cuts of meat. Cheaper cuts of meat such as flank steak are typically tougher and the acids in a marinade help tenderize the meat. Dry rubs are great for ribs or roasts, but can be used on almost any cut.

Things You'll Need

  • Large plate
  • Olive oil
  • Dry rub seasoning
  • Small bowl
  • Large casserole dish or resealable bags
  • Marinade
  • Foil


  1. Dry Rub

    • 1

      Pull the steaks out of the fridge and place them on a plate.

    • 2

      Drizzle olive oil over the steaks. Rub the oil into the steaks, coating evenly.

    • 3

      If you want to make your own, mix together the desired seasoning for the rub in a small bowl. You can also use a prepackaged dry rub.

    • 4

      Coat the meat with the seasonings, rubbing it in well.

    • 5

      Let the steak sit for a minimum of 10 minutes before cooking.


    • 1

      Add marinade to the casserole dish or resealable bag.

    • 2

      Place the steak into the marinade.

    • 3

      Cover the casserole dish with foil or seal the bag.

    • 4

      Refrigerate 8 hours or overnight.

Tips & Warnings

  • Never save or reuse marinades.
  • If you wish to use the marinade that has come in contact with meat as a sauce, you must bring it to a full boil before using.
  • Ensure your steaks reach an internal temperature of 145 degrees Fahrenheit.
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  • Photo Credit Jupiterimages/ Images

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