COUNTRY HAM STEAK WITH RED-EYE GRAVY
4 servings
A Southern classic. To reduce the saltiness of the country ham steak, add it to the skillet first and cover with water. Bring to a boil and simmer for 5 minutes. Transfer the steak to a plate, discard the water, wipe out the skillet, and proceed as directed.
Melt in a large skillet over medium-high heat:
- 1 ½ teaspoons butter
Add:
- One ¾- to 1-inch-thick country ham steak (1 ½ to 2 pounds)
Cook the steak until nicely browned, 3 to 5 minutes on each side. Remove to a platter and season to taste with:
- Black pepper
Return the skillet to the heat and add:
- 1 cup coffee
Boil, stirring, until it turns slightly red. Add:
- ½ cup heavy cream
Reduce the heat and simmer until slightly thickened, about 10 minutes. Season to taste with:
- Salt and black pepper
Serve the ham with the gravy, preferably over:
- Warm biscuits