Marinades are seasoned liquid mixtures that add flavor and, in some cases, help tenderize beef. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar.
Less tender cuts of beef should be marinated 6 to 24 hours to enhance tenderness. These cuts include: Top Round Steak, Eye Round Steak, Chuck Shoulder Steak, Skirt Steak and Flank Steak. Tender cuts of beef such as T-bone and Ribeye Steaks can be marinated for flavor from 15 minutes up to 2 hours.
Rubs are a blend of seasonings, such as fresh or dried herbs and spices. They are used only to add flavor, not to tenderize. Paste-type rubs often contain some oil, crushed garlic or mustard. Apply rubs to the surface of uncooked steaks and ground beef patties just before grilling.