How to Make Rubs with Garlic Oil

Garlic oil rubs are a simple way to enhance the flavor of your meats while keeping them juicy during cooking. By combining garlic-infused olive oil with spices and herbs, you create a seasoning that sticks to the meat, penetrates deeply, and forms a flavorful crust. Here's why garlic oil rubs work so well:

• Flavor Distribution: Garlic oil evenly spreads seasonings and prevents burning, unlike raw garlic.
• Moisture Retention: The oil locks in juices, keeping meats tender.
• Versatility: Works for beef, chicken, pork, fish, and even vegetables.
• Health Benefits: Using extra virgin olive oil adds heart-healthy fats and antioxidants to your meals.

To make a garlic oil rub, you'll need garlic-infused olive oil, kosher salt, spices, and optional ingredients like brown sugar for a caramelized crust. Apply the rub evenly, marinate for the recommended time, and cook to the right temperature for juicy, flavorful results. Whether grilling, roasting, or pan-searing, garlic oil rubs elevate your cooking with minimal effort.

Poached Garlic Herb Oil Wet Rub Prime Rib \Santa Maria/

Why Use Garlic-Infused Olive Oil for Meat Rubs

Garlic-infused olive oil takes meat rubs to the next level by enriching their flavor and enhancing the cooking process. By combining the aromatic essence of garlic with high-quality olive oil, you create a flavorful base that also offers notable health perks. Let’s dive into how this combination works its magic.

Better Flavor and Cooking Options

Garlic-infused olive oil brings a depth of flavor that dry rubs simply can’t match. The oil ensures the garlic flavor is evenly distributed throughout the meat, giving every bite a rich, savory taste. Unlike raw garlic, which can scorch at high temperatures, garlic oil provides a smooth, mellow flavor that holds up well across different cooking methods. Whether you’re grilling, roasting, or pan-searing, the oil helps lock in the meat's natural juices and promotes even browning for that perfect finish. Plus, its versatility makes it a great addition to mixed grilling sessions, pairing beautifully with vegetables.

But the benefits don’t stop at flavor - there’s a nutritional edge, too.

Health Benefits of Premium Olive Oils

Beyond its culinary appeal, premium olive oil offers a wealth of health benefits. High-quality extra virgin olive oil, like the kind offered by Big Horn Olive Oil, is packed with antioxidants such as polyphenols, which help protect your cells from oxidative stress and inflammation.

The monounsaturated fats in extra virgin olive oil, particularly oleic acid, are known to lower LDL ("bad") cholesterol, reduce blood pressure, and combat inflammation. Regular use of olive oil has been linked to a lower risk of heart disease, stroke, certain cancers, and improved blood sugar control. Additionally, compounds like oleocanthal - known for its anti-inflammatory properties - have effects comparable to ibuprofen, making olive oil a powerhouse for reducing the risk of chronic illnesses such as heart disease, type 2 diabetes, Alzheimer’s, and some cancers.

Big Horn Olive Oil ensures their products are cold-pressed within just two hours of harvest and delivered fresh within three months. This meticulous process preserves the oil’s antioxidants and beneficial compounds, making it an excellent choice for those who prioritize both health and flavor in their cooking.

Incorporating garlic-infused olive oil into your meat rubs not only enhances taste but also adds a nutritional boost to your meals.

Tools and Ingredients You Need

To create garlic oil rubs that rival those served in top-notch restaurants, you'll need a handful of reliable tools and quality ingredients. Here's what you should have on hand to get started.

Main Ingredients

The foundation of your rub is garlic-infused olive oil. Use about 2–4 tablespoons per pound of meat. For a premium choice, try Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO, which can be infused with fresh garlic or paired with their pre-flavored options.

Kosher salt is a must - plan for 1–2 teaspoons per pound of meat. Its coarse texture not only enhances flavor but also helps draw out moisture for better seasoning. Skip table salt, as its fine grains can overpower the rub.

For the garlic, you can opt for minced fresh garlic (2–3 cloves per pound) or granulated garlic for ease and even flavor distribution. Fresh garlic delivers bold flavor but requires a bit more prep, while granulated garlic is quick and convenient.

Add depth with dried herbs and spices. Common choices include black pepper (1 teaspoon), paprika (1–2 teaspoons), dried thyme (1/2 teaspoon), and rosemary (1/2 teaspoon). If you like a bit of heat, mix in cayenne pepper or red pepper flakes (1/4 to 1/2 teaspoon).

For a touch of sweetness, consider brown sugar (1–2 tablespoons per batch). Light brown sugar is ideal, as it dissolves easily and helps create a caramelized crust during cooking.

Required Tools

A 2-quart glass or stainless steel bowl is perfect for mixing your ingredients without absorbing flavors or odors.

Measuring spoons and cups ensure consistency. A set covering 1/4 teaspoon to 1 tablespoon is sufficient, but a digital kitchen scale can add even more precision if you're measuring by weight.

To apply the garlic oil evenly, use a silicone basting brush or pastry brush. Silicone brushes are easy to clean and won’t shed bristles.

For marinating, airtight containers or resealable plastic bags are essential. Glass containers with tight lids work well for shorter marinating times (2–4 hours), while heavy-duty zip-top bags are great for overnight marinades, allowing you to massage the rub directly into the meat.

For prepping fresh garlic, a microplane grater or a garlic press is invaluable. The microplane creates fine, evenly distributed garlic pieces, while a press saves time when handling multiple cloves.

Finally, nitrile gloves are handy to protect your hands and make cleanup quick and easy.

With these ingredients and tools, you'll have everything you need to craft a flavorful garlic oil rub that elevates your dish to the next level.

How to Make Garlic Oil Rubs Step by Step

Making a garlic oil rub is a simple way to elevate your meat dishes to a whole new level. With the right preparation and a few easy steps, you can create a flavorful rub that transforms your meal into something memorable. Here's how to do it.

Preparing the Meat

Start by taking the meat out of the fridge about 30 minutes before you apply the rub. This helps it come to room temperature, ensuring the rub penetrates evenly and the meat cooks uniformly.

Dry the meat thoroughly with paper towels. This step is key because any leftover moisture can prevent the rub from sticking properly and might even create steam during cooking, which can interfere with browning. Pay close attention to folds and crevices where moisture tends to hide.

For larger cuts like brisket or pork shoulder, score the fat cap in a crosshatch pattern about 1/4 inch deep. This allows the garlic oil to seep into the fat and flavor the meat underneath. If you're working with thick cuts, don't skip this step - it makes a noticeable difference.

Trim off any silver skin or excess fat thicker than 1/4 inch. While some fat adds flavor, too much can block the rub from reaching the meat and may cause flare-ups if you're grilling.

Mixing the Rub

The base of your rub is garlic-infused olive oil. For every pound of meat, you'll need 2-3 tablespoons of oil. If you're using a premium option like Big Horn Olive Oil's Estate Reserve EVOO, heat 1/2 cup of the oil with 4-5 crushed garlic cloves at 200°F for 15 minutes, then let it cool.

Next, gradually whisk in your dry seasonings. Start with salt - about 1 teaspoon per pound of meat - then add your spices. The goal is to create a paste-like consistency that clings to the meat without being too thick or runny.

Whisk the mixture for 30–45 seconds until everything is evenly combined. If it's too thick, add olive oil a teaspoon at a time. If it's too thin, sprinkle in a bit more salt or granulated garlic.

Taste the rub by dipping a small piece of bread into it. The flavor should be bold, with garlic taking the lead, followed by a balance of herbs, spices, and just the right amount of salt.

Once the rub is ready, you're all set to coat and marinate the meat.

Coating and Marinating

Use a silicone brush or your hands to massage the rub into the meat, making sure every surface is evenly coated. Don’t just spread it on - work it into the meat fibers, focusing on edges, folds, and any scored areas.

For chicken, gently lift the skin and apply the rub directly to the flesh underneath. For steaks, coat both sides and the edges. For larger roasts, ensure every bit of the surface is covered, including the ends.

After coating, let the flavors soak in. Marinating times vary by cut and thickness:

• Thin cuts (like chicken breasts or fish fillets): 30 minutes to 2 hours.
• Medium cuts (like pork chops or steaks): 2-4 hours.
• Large roasts or tougher cuts: Overnight, up to 24 hours.

Place the seasoned meat in an airtight container or a sturdy zip-top bag. If using a bag, give the meat a gentle massage every few hours to redistribute the rub. Keep it refrigerated throughout the marinating process.

Cooking for Perfect Results

When it’s time to cook, preheat your grill to 400–450°F, set your oven to the recipe's instructions, or heat your skillet over medium-high until water droplets sizzle on the surface.

Let the meat develop a crust before flipping it. For steaks, this usually takes 3-4 minutes per side. Chicken pieces need about 5-6 minutes before you check them.

Always use a meat thermometer to ensure accuracy:

• Chicken: 165°F
• Pork: 145°F
• Beef: 125°F for rare, 135°F for medium-rare

Insert the thermometer into the thickest part of the meat, avoiding any bones.

After cooking, let the meat rest. This step allows the juices to redistribute, keeping the meat juicy and tender. Rest steaks and chops for 5-10 minutes, and larger roasts for 15-20 minutes. Cover loosely with foil to retain warmth, but don’t seal it tightly, as this can make the crust soggy.

The garlic oil rub creates a flavorful crust while keeping the inside juicy and tender. The olive oil helps prevent burning, and the garlic and spices blend beautifully to deliver deep, savory flavors.

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Different Rub Recipes and Meat Pairings

Now that you’ve mastered the basic garlic oil rub technique, let’s dive into three recipes that can elevate your cooking game. Each rub brings its own unique twist, perfectly complementing specific types of meat and showcasing the versatility of garlic-infused olive oil.

Garlic-Chili Rub

This rub combines the warmth of garlic with the bold kick of chili and a touch of sweetness. Start with 3 tablespoons of garlic-infused olive oil - Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO is a great choice for its robust flavor. Mix in the following:

• 2 teaspoons of chili powder
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (adjust to taste)
• 1 tablespoon of brown sugar
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

The brown sugar not only balances the heat but also helps create a caramelized crust during cooking. This rub pairs beautifully with pork cuts like shoulder, chops, or tenderloin. It also works wonders on chicken thighs and drumsticks.

For the best flavor, marinate pork for 4–6 hours and chicken for 2–4 hours. To avoid burning the sugar, cook at medium heat or around 375°F.

Smoky Garlic Rub

This earthy, smoky blend is perfect for adding depth to red meats. Combine 3 tablespoons of garlic-infused olive oil with the following ingredients:

• 2 teaspoons of smoked paprika
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of garlic powder
• 1 teaspoon of salt
• 1/2 teaspoon of coarse black pepper

The smoked paprika delivers a subtle campfire flavor, while cumin and coriander add warmth and nuttiness. This rub is ideal for beef cuts like ribeye steaks, strip steaks, or brisket. It also pairs beautifully with lamb chops or leg of lamb, enhancing their natural flavors.

For steaks, marinate for 2–3 hours. For larger cuts like brisket or leg of lamb, let the rub work overnight. Since this recipe skips sugar, you can safely sear at high temperatures (450–500°F) without worrying about burning.

Garlic Herb Rub

This rub highlights the classic Mediterranean flavors of garlic and herbs. Combine 3 tablespoons of garlic-infused olive oil with:

• 1 teaspoon of dried rosemary (crushed between your fingers)
• 1 teaspoon of dried thyme
• 1/2 teaspoon of dried basil
• 1/2 teaspoon of dried oregano
• 1 teaspoon of salt
• 1/4 teaspoon of white pepper

The blend of herbs creates a balanced profile - rosemary adds intensity, thyme brings earthiness, basil offers a hint of sweetness, and oregano adds a slight bitterness. White pepper provides a gentle heat without the specks of black pepper.

This rub is perfect for delicate proteins like fish fillets (salmon, halibut, or sea bass) or roasted vegetables such as zucchini, bell peppers, eggplant, or portobello mushrooms. For fish, marinate for 30 minutes to an hour to avoid altering the texture. Vegetables need just 15–30 minutes. Use medium heat when cooking to prevent the herbs from burning.

Storage and Tips

Each of these rubs can be stored in the refrigerator for up to one week, though they’re best used within 2–3 days for peak flavor. If the olive oil solidifies in the fridge, simply let it come to room temperature or warm it gently before use. These recipes not only expand your flavor options but also showcase the versatility of garlic-infused olive oil in cooking.

Benefits of Garlic-Infused Olive Oil Rubs

Garlic-infused olive oil rubs bring a whole new dimension to your cooking, offering advantages that go beyond traditional dry rubs or plain marinades. The blend of high-quality olive oil and garlic creates a rich, flavorful base that takes your dishes to the next level.

One standout benefit is how the oil acts as a moisture barrier, keeping proteins juicy during cooking. This is especially useful for grilling or roasting at high temperatures, where meats often risk drying out. The garlic infusion also penetrates deeper into the meat compared to dry garlic powder, delivering layers of rich flavor throughout.

From a health perspective, extra virgin olive oils, like Big Horn Olive Oil's Estate Reserve, are packed with antioxidants and heart-friendly monounsaturated fats. Thanks to the cold-pressed process, these oils retain their nutritional properties even during cooking, making your meals both flavorful and nourishing.

Oil-based rubs also provide a more even spice coating, eliminating the patchy seasoning that sometimes happens with dry rubs. Plus, cleanup becomes easier since the oil prevents spices from sticking to your hands and surfaces.

Another perk? Temperature control during cooking becomes simpler. The oil helps distribute heat evenly, reducing the risk of hot spots that can cause uneven cooking or burning. This is particularly helpful when working with delicate proteins like fish or when cooking over direct heat. Here’s a quick comparison of garlic-infused oil rubs and traditional dry rubs:

Comparison Table

Garlic-infused oil rubs aren’t just for meats - they’re incredibly versatile. Use them on vegetables, seafood, or even as a finishing touch for cooked dishes. Their ability to enhance flavor and expand your cooking possibilities makes them a must-have in your kitchen, far outshining dry seasonings that often serve more limited purposes.

While oil-based rubs do require refrigeration and have a shorter shelf life than dry rubs, the rich flavor and superior cooking performance make them well worth it for anyone who enjoys preparing fresh, flavorful meals at home.

Conclusion: Improve Your Cooking with Garlic-Infused Rubs

Using garlic-infused olive oil rubs can take your meals to a whole new level. By combining high-quality extra virgin olive oil with the bold, aromatic flavor of garlic, you’ll create dishes that are bursting with flavor, perfectly moist, and cooked to perfection - something traditional dry rubs just can’t replicate.

The oil not only locks in moisture but also ensures even heat distribution. Plus, premium olive oil brings added nutritional perks, like antioxidants and heart-healthy monounsaturated fats, giving your meals a boost in both taste and wellness.

One of the best things about garlic-infused rubs is their versatility. You can mix and match spices - think smoky paprika or fresh herbs - and trust the oil to carry those flavors deep into your meats, seafood, or veggies. Whether you’re grilling steak, roasting chicken, or baking fish, these rubs work beautifully with any cooking method or protein. They make every dish more flavorful and satisfying, while also showcasing the exceptional quality of Big Horn Olive Oil.

The secret to outstanding rubs is starting with premium ingredients. Big Horn Olive Oil's Estate Reserve Ultra Premium EVOO is a standout choice. Cold-pressed within two hours of harvest and delivered fresh within three months, it’s an incredible value at just $8.99 per bottle.

Kick things off with a garlic-herb rub, then branch out with other spice combinations to create your own signature flavors. Your guests will notice the difference that premium olive oil makes. Investing in top-tier ingredients isn’t just about better flavor - it’s about creating meals that are unforgettable, nutritious, and a joy to share.

FAQs

What makes garlic-infused olive oil a better choice than raw garlic for meat rubs?

Garlic-infused olive oil is a great choice when preparing meat rubs, offering a smoother and more even garlic flavor compared to raw garlic. Unlike raw garlic, which can sometimes taste harsh or burn during cooking, the infused oil spreads evenly, ensuring a consistent and flavorful result in every bite.

On top of that, garlic-infused olive oil keeps the beneficial properties of garlic, like its anti-inflammatory and heart-friendly qualities, while being far easier to handle. It's a simple yet flavorful way to enhance your meat rubs and add a touch of refinement to your dish.

What’s the best way to make sure garlic oil rub flavors the meat deeply?

To make sure your garlic oil rub infuses the meat with flavor, start by scoring or lightly piercing the surface. This creates more surface area, allowing the oil and seasonings to seep in better. Before applying the rub, pat the meat dry - this ensures the oil and spices adhere properly. After seasoning, let the meat rest at room temperature for 30 minutes to 1.5 hours so the flavors have time to soak in. For a flavorful upgrade, try using garlic-infused olive oil, like the one from Big Horn Olive Oil, to add a fresh and rich taste.

What are the best ways to use garlic oil rubs on vegetables and seafood?

For vegetables, try brushing or rubbing garlic oil on them before grilling or roasting. This simple step brings out their natural flavors and creates a mouthwatering caramelized finish. It works particularly well with sturdy veggies like zucchini, bell peppers, and asparagus.

Seafood also benefits from a touch of garlic oil. Whether you're grilling, baking, or pan-searing, a garlic oil rub adds an irresistible aroma and enhances the flavor. For an extra layer of taste, combine the garlic oil with fresh herbs like parsley or thyme. You can even marinate seafood like shrimp or salmon in garlic oil for a short time - it not only tenderizes but also infuses bold, savory notes.

For the best results with both vegetables and seafood, using a high-quality garlic-infused olive oil, such as the one from Big Horn Olive Oil, makes all the difference.

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