My husband’s grandmother used to make him ham steak and red eye gravy when he was younger and one day he had a taste for it. Since I didn’t grow up eating it, I had to research to see what it tasted like and the methods of making it. After a couple trial and errors with coffee strength and amounts… we finally perfected the ham steak and red eye gravy recipe!
We like to serve this with grits and a biscuit but you can even use rice! Be sure to comment below or tag us on social media if you’ve tried this recipe!
From the TREAT$ kitchen
Ham Steak with Red Eye Gravy
Yield
Makes about 4 servings
Ingredients
Equipment
- Cast iron skillet
- Tongs or spatula
- Wooden or silicone spoon
Instructions
- Cut the ham steak into 4 equal pieces (or smaller you just need it to fit in your pan). Do not discard the bone, set it aside.
- Heat a cast iron skillet over medium heat and add 1–2 tablespoons oil.
- Add the ham pieces to the skillet and cook for 3–4 minutes per side, or until nicely browned.
- Remove the ham from the skillet and set aside.
- Carefully pour ½–¾ cup brewed coffee into the hot skillet. Use a wooden or silicone spoon to scrape up the browned bits from the bottom of the pan. Let the gravy simmer for 1–2 minutes.
- Season the gravy with salt and black pepper to taste.
- Return the ham and the bone to the skillet and simmer in the gravy for 2–3 minutes, until heated through and coated.
- Serve hot with grits or place them in meal prep containers for an easy breakfast for the week!
Notes
- Red eye gravy is supposed to be thin.
- We use Folgers Classic Roast for the coffee.
TREAT$ by Emoni · treatsbyemoni.com
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