Strong black coffee meets the browned bits left in the skillet for that classic, deeply savory red-eye gravy flavor, thickened to a glossy pour with a quick cornstarch slurry. A touch of black pepper and a pinch of cayenne bring warmth and a little kick without overpowering the coffee's bitter edge. It comes together in just a few minutes right in the same skillet, making it an easy way to dress up biscuits, grits, or a plate of ham. The seasoning here is fully in your hands, so it's a smart pick if you're watching your sodium intake and want to control exactly how much goes in. This one's a great fit for an added-salt-conscious kitchen without giving up that punchy, Southern-diner flavor.
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After cooking ham steaks or ham slices, leave the drippings in the skillet over medium heat. If you don't have drippings, melt 1 tbsp unsalted butter in a skillet over medium heat.
Pour in the coffee and water, scraping up any browned bits from the bottom of the skillet with a whisk until the fond is fully dissolved, about 1 minute.
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