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Smoky Paprika Rub

Use this smoky paprika rub recipe, from chef Emeril Lagasse's "Emeril at the Grill" cookbook, to make his Hanger Steak.

  • Yield: Makes 1/2 cup plus 2 tablespoons
Smoky Paprika Rub

Source: The Martha Stewart Show, May 2009


  • 3 tablespoons pimenton (hot smoked Spanish paprika, preferably pimenton de la Vera, picante)
  • 3 tablespoons coarse salt
  • 4 teaspoons granulated onion powder
  • 2 teaspoons granulated garlic powder
  • 2 teaspoons freshly ground white pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano


  1. Combine all ingredients in a small bowl; mix until well combined. Store in an airtight container in a cool, dry, dark place, for up to 3 months.

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