Hanger Steak with a Smoky Paprika Rub

Total Time:
18 min
5 min
Inactive Prep:
5 min
8 min
4 servings


  • 2 tablespoons Emeril's Original Essence or Creole seasoning, recipe follows
  • 2 tablespoons hot pimenton (smoked Spanish paprika)
  • 1/2 cup extra-virgin olive oil
  • 2 pounds hanger steak, membrane trimmed, at room temperature
  • Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme


Preheat a grill to high.

In a small bowl mix Essence, paprika and olive oil to make a wet rub. Coat the hanger steak all over with the rub.

Place the steak on the grill and cook for 2 minutes. Rotate the steak 90 degrees (for grill crosshatch marks) and cook for another 2 minutes. Then turn the steak over and repeat, cooking in the same manner for about 4 minutes longer. Cook's Note: To avoid toughness, serve hanger steak rare to medium-rare.

Let the steak rest for 5 minutes before slicing it against the grain and serving.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.