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Ham Steaks with Red-Eye Gravy

Source of Recipe

From "Williams-Sonoma: Breakfast Comforts" by Rick Rodgers


Recipe Introduction

"An old Southern favorite, this classic dish combines the drippings from fried ham steaks with brewed coffee and a little sugar to make an eye-opening gravy. The gravy is meant to be thin, so resist gussying it up with a roux or other thickeners. Serve this dish with fried eggs, cheesy grits, and plenty of warm, freshly baked biscuits for sopping up the gravy."

List of Ingredients

• 1 Tbsp unsalted butter
• 1 smoked ham steak (about 1¼ pounds)
• ¾ cup brewed coffee (not dark roast)
• 1 tsp sugar


Recipe

In a large frying pan, melt the butter over medium-high heat. Add the ham and cook until the bottom is browned, about 3 minutes. Flip and cook the other side until browned, about 2 minutes more. Transfer the ham to a platter and cover with foil to keep warm. Pour out all but 1 tablespoon fat from the pan.

Add the coffee and sugar to the pan and deglaze the pan over high heat, scraping the bottom with a wooden spoon to dislodge any browned bits. Cook until the liquid is reduced by about half (it will be thin "gravy"), about 3 minutes. Remove from the heat.

Cut the ham into 4 portions and divide among individual plates. Drizzle the ham with the gravy and serve at once.

Makes 4 servings.