This deeply savory pan gravy comes together right in the skillet, built from rich pan drippings and strong black coffee scraped up with all those browned bits for maximum flavor. A quick cornstarch slurry thickens it into a glossy, pourable sauce without any heavy roux or flour needed, so it stays naturally light on ingredients while still delivering that classic diner-style depth. A touch of salt, black pepper, and a pinch of cayenne round out the seasoning, giving it just enough kick to cut through the coffee's bitterness. Ladle it over grits, ham, or your favorite biscuits for a Southern-style breakfast that comes together in minutes. It's a solid, no-fuss option for a gluten free table, since the whole gravy leans on pantry basics rather than anything wheat-based to get its body and shine.
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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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