Hanger Steak with a Smoky Paprika Rub

Total Time:18 min
Prep:5 min
Inactive Prep:5 min
Cook:8 min
Yield: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


  1. Preheat a grill to high.
  2. In a small bowl mix Essence, paprika and olive oil to make a wet rub. Coat the hanger steak all over with the rub.
  3. 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.
  4. Cook’s Note: To avoid toughness, serve hanger steak rare to medium-rare.
  5. Let the steak rest for 5 minutes before slicing it against the grain and serving.
  6. Combine all ingredients thoroughly.