Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy
Southern Ham Steak with Red-Eye Gravy

Southern Ham Steak with Red-Eye Gravy

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My first introduction to Red-Eye Gravy, a sauce most notably associated with Southern Cuisine, was on a weekend trip to Savannah. This gravy is made from the drippings of pan-fried country ham, deglazed with black coffee, a mixture of flour, butter, and a little bit of sugar, and then poured over the ham, fried potatoes, and cornbread. It is even more heavenly when eaten with homemade Southern biscuits sopping with the gravy.

On a later trip to the University of Alabama, I discovered a Tuscaloosa rendition prepared with mustard and another made with ketchup mixed with the gravy and served over traditional Southern biscuits.

In New Orleans, Cajun-style Red-Eye Gravy is made with roast beef and strong coffee that has been made from chicory then ladled over the meat on a bed of rice and served with butter beans and French bread

It’s tasty and easy to prepare for breakfast, lunch, or dinner.

Equipment: 13 inch French Skillet, small bowl, measuring cups, and spoons.

Preparation time: 30 minutes - Makes 4 servings.
This recipe has been adapted for induction cooking.

Ingredients:

1 pound ham steak
2 tablespoons butter
2 cups strong coffee
2 teaspoons all-purpose flour
2 tablespoons water
2 tablespoons brown sugar

Brown the ham steak, including package juices, in a hot dry skillet over high heat 420°F (216°) on both sides, 5 to 7 minutes. Turn the ham steak when it releases easily from the pan. Add the butter and allow it to melt. Remove the ham steak to a warm platter and keep warm. Slowly stir in the coffee.

In a small bowl, combine flour and water; mix well. Stir in the flour mixture and brown sugar until well blended. Return the ham steak to the skillet and simmer for 3 to 5 minutes.

Editing assistance by Carol Zambell