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A marinade is a seasoned liquid mixture that adds flavour and, in some cases, tenderizes. Marinades are commonly used with thin cuts, such as steaks. 

• A flavouring marinade is used with tender beef cuts for a short time — 15 minutes to 2 hours. 
• A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.
• A tenderizing marinade contains a food acid or a tenderizing enzyme.  Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.  Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
• Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Marinating longer than 24 hours will result in a mushy texture. 
• Tenderizing marinades penetrate about 1/4 inch into the meat. 
• Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container.
• Turn steaks or stir beef strips occasionally to allow even exposure to the marinade. 
• Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef. 
• ALWAYS marinate in the refrigerator, NEVER at room temperature. 
• If a marinade will also be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce. 
• NEVER save and reuse a marinade. 

A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties.

• Dry rubs consist of herbs, spices and other dry seasonings. 
• Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce, Worcestershire sauce and horseradish. 
• Rubs add flavour and in some cases seal in juices and form a delicious crust. 
• Rubs can be applied just before cooking. For more pronounced flavour, apply rub and refrigerate for several hours.

The difference between a marinade and a steak bath is the amount of liquid. A marinade is only meant to penetrate a quarter of the meat. A bath is made with enough liquid to actually submerge the meat, but you should only leave it for a maximum of 45 minutes.

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