These zesty concoctions tenderize meat while infusing it with flavor. Place the steak and the marinade in a shallow bowl and let sit for 30 minutes or up to overnight in the refrigerator.
If you don't have rosemary on hand, fresh thyme or marjoram will work just as well.Get the recipe.
Give steak a salty-sweet kick with an Asian-inspired marinade.Get the recipe.
Want to add a kick to steak and simultaneously seal in succulent juices? Use a rub, pressing gently to help it adhere. Apply just before cooking.
This rub can be kept for up to 2 weeks in an airtight container at room temperature.Get the recipe.
To add more heat to his citrusy rub, use crushed black pepper (sometimes called butcher’s grind) in place of ground pepper.Get the recipe.