Grilled Ham Steaks with Red-Eye Gravy
- 2-1/2 Tbsp butter, divided
- 1/4 cup onion, minced
- 2 tsp flour
- 1/2 tsp paprika
- 2 cups chicken or rich vegetable stock
- 1-1/2 tsp instant espresso powder
- 1 tsp whiskey (optional)
- 1/2 tsp balsamic vinegar
- 1 Tbsp fresh herbs (such as parsley, chives, or thyme), chopped
- Salt & freshly ground pepper, to taste
- 2 (8-oz) ham steaks
- 2 tsp butter, softened
- To prepare the gravy, melt 1 Tbsp of butter in a hot medium-size skillet. Add the onions and sauté until caramelized.
- Reduce the heat to medium, add the flour and paprika, and stir for about 3 minutes. Increase the heat to medium-high and whisk in the stock and espresso powder. Bring to a boil, reduce the heat to medium, and cook until the liquid thickens to a gravy-like consistency. (It should be thick enough to coat the back of a spoon.)
- Whisk in the whiskey (if using), balsamic vinegar, remaining 1-1/2 Tbsp butter, and fresh herbs. Season with salt and pepper. Keep warm.
- Preheat a barbecue or indoor grill to medium.
- Rub the softened butter on each side of the ham steaks and then cook on both sides until golden brown. Serve with a drizzle of gravy.