Ham Steak with Red-Eye Gravy

A twist on the Southern breakfast staple. Serve alongside biscuits and grits.




  • 1 teaspoon oil
  • 1 7-ounce smoked ham steak, ¼-inch thick
  • ½ cup brewed espresso
  • 1 teaspoon granulated sugar
  • 1 tablespoon unsalted butter, chilled

Nutritional information

No nutrition information available


  1. Put the oil into a 10-inch skillet and place over medium-high heat. Once the oil is hot and shimmers, add the ham steak. Cook until browned, about 5 to 6 minutes per side. Remove ham to a plate and set aside.
  2. Add the coffee to the skillet and stir with a wooden spoon, scraping up any bits on the bottom of the pan. Stir in the sugar to dissolve. Simmer the coffee until it has reduced by about 1⁄3 to ½. Right before taking the pan off the heat, swirl in the butter until incorporated. Remove the pan from the heat. 
  3. Slice the steak in half and spoon gravy over the top or serve on the side.