Marinade Vs Dry Rub: Which Is Better For Steaks?

For meat lovers, few occasions top a steak dinner. Say you've navigated which cuts to buy and dusted off the grill or pan, but perhaps you're looking to tenderize and season your beef, and can't decide if it's best to go with a marinade or dry rub. While it may seem like a straightforward distinction — whether to use a liquid or dry spices — the question is surprisingly complex.

The two seasoning strategies impact steak differently on a chemical level, with salt drawing out moisture more effectively without liquid. With sugar in its composition, a dry rub also imparts delicious caramelization, palatably browning exteriors. As a result, if you're trying to form an aromatic crust on a large surface area steak, then this seasoning technique is the move.

However, marinades function with their own benefits. While they may not seep into the meat — a common misconception — they do enable the integration of compounds that'll soften proteins. Plus, the technique lets you combine a greater amount of flavors with beef, from fats to fruits and savory condiments. 

So when selecting between the two methods, you'll want to consider what cut and resultant dish you're looking to craft. But undoubtedly both marinades and dry rubs have a place in the kitchen.

Who doesn't love a marinade? A classic move for everything from chicken thighs to a batch of shrimp, the technique is employed with beef, too. The key is a liquid-based sauce, loaded with aromatics, some sort of fat, a tenderizing agent, as well as salt and sugar. Yet especially with steak, it's crucial to know that this mixture doesn't permeate into the meat — it'll mainly adhere to the surface. The only two components that impact the meat texture are the salt and enzymes.

The former mineral will tenderize muscles, causing them to hold onto moisture, making salt an essential marinade component. And acids and enzymes — like citrus juice, vinegar, pineapple, or even yogurt — further denature certain proteins in the meat. In measured amounts, these are excellent ways to break down tougher cuts. But add in too many for too long, and you'll get an unpalatable soft and chewy steak. So make sure to follow the perfect steak marinade formula to nail down delicious beef.

Note such considerations, and marinades offer many delicious options. With a liquid canvas, the sky's the limit for potential flavors: From fruit to aromatics like ginger, garlic, onions, a whole medley of sauces, and just about any spice under the sun. You can coat such additions onto the meat via the liquid fat of your choosing, and add sugar for extra caramelization. So match it with the right steak, and a delicious dish results.

Dry rubs tackle steak seasoning through a different approach. As per the name, no liquid is involved — salt, sugar, and spice constitute the mixture. The first two components are the most crucial. The salt not only seasons the meat but creates a delicious crust, by way of moving liquid into the steak interior. Just make sure to avoid the common mistake of salting steak too early, or else you won't get to enjoy such a benefit.

Next, there's the sugar, which further enhances the external crust with caramelization. So when you throw your steak on high heat, this component will be sure to add instant browning. Like salt, the compound does offer some slight tenderizing qualities, although they won't drastically impact the steak texture. And although a measured amount won't make your steak taste sugary, it will amplify with a palatable sweetness.

In its simplest form, these two ingredients are all that are required for a dry rub. However, most chefs choose to also add seasonings like spicy ground chiles, savory cumin, coriander, or onion powder as well as crushed-up herbs. While the possibilities aren't as expansive as a marinade, there are still many delicious flavor combinations to employ. Plus, you can always purchase an already mixed dry rub from the store. You might want to use a bit of oil to get the seasoning to stick, or even add dry rubs to steak after cooking for an aromatic boost.

With different flavors and manners of application, both methods belong in the kitchen. However, they're not interchangeable; each specific seasoning style benefits certain applications. 

Marinades shine with tough, thinner sliced steaks that could use extra moisture. Oftentimes with cheaper cuts, this seasoning style works to enhance flavor and tenderness, transforming the steak into a new dish. Think the chiles, spices, and savory sauces that define a carne asada, or the mustard, vinegar, and Worcestershire combo applied to a flank steak. Especially in combination with the grill, a marinade flavors steaks more intensely than a dry rub. Plus, you can even further define a steak's taste by using the reverse marination tip.

On the other hand, a dry rub functions as a searing enhancement, and works best with thick-cut steaks. While a marinade's moisture inhibits browning, a rub instead encourages mouthwatering Maillard reactions and caramelization. Plus, liquid marinades tenderize slower, meaning rubs further benefit larger cuts. Not to mention once you're cooking, the salt and sugar work in unison to deliver a beautiful crust atop large steaks like ribeye or strip. All the while, the interior of the steak will still retain a mouthwatering juiciness, given that you cook it to medium rare. Such qualities make a dry rub the perfect way to enhance external flavor, but not blemish an initially high-quality cut of beef.