How marinades work.

There are two basic marinades. Some are made of an acidic liquid like vinegar, wine, the juice of lemons, limes or oranges, or a combination of these. Others are made with natural protein-dissolving, tenderizing enzymes as are found in fresh ginger, pineapple, papaya, kiwi and figs. Marinades are seasoned with any flavorful, spicy, fragrant, or aromatic ingredients that taste good together, including fresh or dried herbs or spices, chile peppers, onions, garlic, ginger or citrus zest.

Marinating tips.

• Allow ¼ to ½ cup of marinade for each one to two pounds of beef.

• When tenderizing, marinate for at least six hours but no more than 24 hours.

• Tender cuts such as tenderloin or top sirloin only need to marinate for 15 minutes to 2 hours to soak up the flavor.

• ALWAYS marinate in the refrigerator, NEVER at room temperature. Be sure to use a nonreactive glass, ceramic or stainless steel container. Or, you can place the beef and the marinade in a heavy zip-top bag with the air squeezed out making sure to turn it often to be sure all surfaces benefit from the marinade.

• NEVER save and reuse a marinade. If you're planning to use the liquid later for basting or to serve it as a sauce, reserve a portion of it before adding uncooked beef.

• Remove beef from marinade and pat dry with a paper towel before cooking to prevent steaming and to encourage browning.

Beef cuts to marinate.

When marinades are used to help tenderize, they can only penetrate so far. For this reason, marinades work best on flatter cuts. Marinating a cut that is too large, like a roast, can produce a mushy exterior and an unaffected center. And puncturing beef so that marinades penetrate the surface gives uneven results and allows the meat to lose even more juices while cooking.

In general, steak cuts from the chuck, round, flank and skirt are excellent candidates for a tenderizing marinade including:

Here's the rub on rubs.

A rub is a mixture of seasonings rubbed onto the surface of meat before cooking. You can make your own dry rubs by combining your favorite fresh or dry herbs, spices and other dry seasonings. Rubs add flavor, can help seal in juices and form a delicious crust as the beef cooks. However, unlike marinades, rubs do not tenderize.

A paste rub will add additional zing to your favorite cuts. To make a paste rub, combine dry seasonings with the oil of your choice. Try olive oil or an oil infused with garlic, red pepper or lemon. You can also add small amounts of finely chopped garlic or onion, or seasonings such as mustard, soy sauce or horseradish that will help bind the mixture. The goal is to maintain a consistency that can be spread thickly on your beef. Apply rubs just before cooking. If you want a more pronounced flavor, apply the rub several hours before cooking and refrigerate.