Pan-Seared Ham Steaks with Red-Eye Gravy and Stone-Ground Grits

Steps

1. Step 1

   Bring the water and salt to a boil in a medium saucepan. Pour the grits in slowly while whisking, then turn the heat down to low so they barely bubble.

   5 min

   • 4 cups water
   • 1 cup stone-ground grits
   • 1 tsp kosher salt
2. Step 2

   Cook the grits uncovered, stirring every 5 minutes and scraping the bottom, until thick and tender with no raw crunch. Add the milk a splash at a time as they thicken. If they get stiff before they're tender, stir in a little hot water.

   40 min

   • 1 cup whole milk
3. Step 3

   Stir the butter into the finished grits along with plenty of black pepper. Taste and add salt if needed, then cover and keep off the heat while you cook the ham.

   2 min

   • 3 tbsp unsalted butter
   • black pepper
4. Step 4

   About 10 minutes before the grits are done, melt the butter in a large cast-iron or heavy skillet over medium-high heat. Cut the ham steaks in half if they don't both fit, then sear them, working in batches if needed, until browned in patches and heated through, 3 to 4 minutes per side. Move them to a plate and cover loosely with foil.

   8 min

   • 2 lb bone-in ham steaks, 3/4 inch thick (2 steaks)
   • 2 tbsp unsalted butter
5. Step 5

   Pour the coffee and stock into the hot skillet and scrape the browned bits off the bottom with a wooden spoon. Add the brown sugar if using. Boil hard until the gravy reduces by about a third and looks thin but glossy, 4 to 5 minutes. Grind in black pepper; it should taste salty and a little bitter, so don't add salt.

   5 min

   • 1 cup strong brewed coffee
   • 1/2 cup chicken stock
   • 1 tsp brown sugar
   • black pepper
6. Step 6

   Spoon the grits into shallow bowls, lay a piece of ham on each, and pour the hot red-eye gravy over the top, letting it run into the grits.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026