Smoky Paprika Rub

Makes 1/2 cup plus 2 tablespoons

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


  • 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 ½ teaspoons freshly ground black pepper

  • ¼ teaspoon dried thyme

  • ¼ 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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