A dry marinade is a combination of salt, pepper, sugar, herbs and spices used to flavor meat. Unlike a normal marinade, the dry marinade allows you to create a crispy crust on the surface of the grilled meat. When grilling, the sugar caramelizes and forms a crust to seal all the flavors and juices within the meat. Before grilling or smoking it, you can dry marinate almost any variety of meat.
Steps
Apply a Dry Rub to Steak Step 1
Step 1. Select the meat
There are multiple cuts of meat, but not all of them are suitable for a dry marinade. The flavor of a thin steak may be covered by that of a dry marinade, so it is best to choose a thicker steak, at least 2 cm high. T-bone cuts of meat tend to be tastier but take longer to cook. Look for a well-marbled cut of meat with little or no connective tissue. Among the ideal choices: rib of beef, Florentine steak, sirloin, sirloin
Apply a Dry Rub to Steak Step 2
Step 2. Prepare the marinade
Follow a ready-made recipe or create your own. Brown sugar, paprika, cumin, onion and garlic powder, mustard powder, chili flakes, cayenne pepper, and thyme are just some of the herbs and spices suggested for a dry marinade. Don't forget to salt and pepper your personalized marinade. You will need about 60g of marinade for each steak
Apply a Dry Rub to Steak Step 3
Step 3. Massage the steak
Working with one steak at a time, apply a generous amount of the marinade to one side of the meat and use your hands to massage and distribute it evenly over the entire surface. Flip the steak over and apply the marinade to the other side as well
Apply a Dry Rub to Steak Step 4
Step 4. Let the steaks rest
The marinade can be applied just before cooking, but the best result will be obtained by letting the meat rest, covered, in the refrigerator for a whole night, or at least for a few hours. Wait for the meat to reach room temperature before grilling it
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