Red Eye Gravy Recipe

A ham steak with red eye gravy on a white dinner plate.

5 from 4 votes

Southern Red Eye Gravy uses fatty country ham drippings, bold black coffee, and creamy butter to create a simple, smooth gravy that goes with biscuits or grits!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: Southern

Servings: servings

Calories: 207kcal

Author: Jocelyn Delk Adams

Ingredients

6 ounces sliced country ham
2 tablespoons unsalted butter divided
½ cup strong black coffee
¼ cup beef broth

Instructions

Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat. Add the ham and cook for 3-4 minutes on each side, or until warmed through and seared. Transfer the ham to a plate and set aside.
Lower the heat to medium and slowly pour in the coffee, a little at a time, and deglaze by scraping the bottom of the pan as you whisk. Then add the broth, continuing to whisk until the gravy is simmering.
Simmer, uncovered, for 4 to 5 minutes, or until gravy is thickened. Add in remaining tablespoon butter and whisk until melted.
Remove skillet from heat and serve gravy warm over or on the side of browned ham on biscuits.

Notes

Use a slice with good marbling. Fat equals flavor, and that's what makes the drippings worth it.
Country ham is salty. Don’t season anything else in the pan boos, you won't need it.
Use strong coffee you'd actually drink. If it's too weak or bitter, it will throw off the whole gravy.
Pour the coffee in slowly while whisking. That helps you scrape up all the flavor stuck to the skillet.

How to Store & Reheat Red Eye Gravy

Fridge: Store leftover gravy in an airtight container for up to 3-4 days. The gravy actually gets better after a day or two!
Freezer: You probably won't have much left to freeze boos, but if you do, you can keep it in a sealed container for up to 2-3 months.
Reheating: Warm it low and slow to keep the ham from drying out. Add a splash of broth or water and cover, whether you're using the oven or stovetop. Just keep an eye on it, because once that ham overcooks, it turns very tough and chewy!

Nutrition