Marinades vs. Dry Rubs: What’s Best for Your Steak?

Every great steak starts with the right cut, but what you put on that cut can make all the difference. Some steak lovers swear by marinades, soaking their beef in flavorful liquids to tenderize and infuse taste. Others prefer the simplicity of a dry rub, just seasoning and sear.

But which works best? Let’s break it down for three of the most popular cuts: Tenderloin, Ribeye, and Tomahawk.

The tenderloin (filet mignon) is lean, buttery, and naturally tender. It doesn’t need much help to shine.

• Best Choice: Dry Rub
  A simple blend of salt, cracked black pepper, and maybe garlic powder is all you need. Marinades can overwhelm its delicate flavor, so keep it minimal and let the natural tenderness do the talking.

• Pro Tip: Sear it hot and fast to lock in flavor, then finish in the oven for a perfect medium-rare.

The ribeye is richly marbled, juicy, and packed with beefy character. Its fat content makes it versatile; you can go bold with either technique.

• Best Choice: Both Can Work

  • Dry Rub: A mix of smoked paprika, chili, and herbs enhances the crust and complements the marbling.

  • Marinade: A soy sauce, garlic, and balsamic-based marinade adds umami and cuts through the fat.

• Pro Tip: If grilling, try a dry rub for that caramelized crust. If pan-searing, a quick marinade (30 mins to 1 hour) works wonders.

The tomahawk steak is a showstopper; thick, dramatic, and intensely flavorful. It can handle strong seasoning and long cooking times.

• Best Choice: Dry Rub First, Marinade Optional
  Because of its size, a dry rub penetrates better, creating a bold crust. If you want extra punch, you can marinate overnight with red wine, garlic, and herbs before applying a rub.

• Pro Tip: Reverse sear a tomahawk; low and slow first, then finish with a blazing hot sear to maximize flavor.

Final Verdict

• Tenderloin: Dry rub is the best; keep it simple.

• Ribeye: Both methods shine; choose based on your cooking style.

• Tomahawk: Dry rub dominates, but a marinade can add depth for special occasions.

At the end of the day, whether you’re team marinade or team dry rub, the secret is choosing the right method for the right cut. And when your steak is premium like tenderloin, ribeye, or tomahawk from The Fat Butcher, you don’t need much to make it unforgettable.