"Marinades add liquid to the surface, which can prevent that crust from forming. A dry rub, on the other hand, lets the heat work directly on the meat, creating that rich, flavorful bark."
"As the spices hit the heat, they toast and help build that crust, while still letting the natural flavor of the beef and the smokiness of the wood shine through."
A crispy crust and juicy interior are essential for cooking steak. Marinades introduce moisture that prevents a good sear, while dry rubs allow heat to work directly on the meat. Celebrity chef Robbie Shoults emphasizes that dry rubs create a flavorful bark and enhance the steak's natural umami. Some meats may benefit from marinades, but steak is best complemented by a dry rub that elevates its flavor and allows the smokiness of the wood to shine through.
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