We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sprinkle your seasonings on and let them rest. Can you please explain to me why rub is suppose to be sprinkled?
Sprinkled versus Rubbing Steak “Rub”
steak
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Best Answer
(IMO) Wet marinade need to be applied some time before cooking the meat (hours before) and works best on "difficult" meat like hangar steak or meat that needs to be cook/smoked for a long time (ribs,...)
My experience with wet rub is that my grill needs to be very hot and I need to remove as much marinade and dry the meat before putting it on the grill otherwise it will steam instead of grilling.
Dry rub is more or less simply seasoning and should be applied just before (10, 15 minutes) cooking the meat, and the meat must be cooked quickly (steak).
But if you want to do a dry rub on your ribs or a wet marinade on your steak, good for you, they will still be good (as long as the meat is cooked properly)