Steak & Creamy Grits with Red-Eye Gravy

Steak & Creamy Grits with Red-Eye Gravy ingredients

• 1 lb sirloin or flank steak
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 3 cups water
• 1 cup milk (whole or 2%)
• 1 cup quick-cooking grits
• 0.5 cup sharp cheddar cheese, shredded
• 2 tbsp butter
• 0.5 tsp salt
• 1 tbsp butter
• 1 clove garlic, minced
• 1 tbsp all-purpose flour
• 0.75 cup strong brewed coffee
• 0.25 cup beef broth or water
• 1 pinch pinch of sugar (optional)
• 1 tbsp fresh chives, chopped

How to make Steak & Creamy Grits with Red-Eye Gravy

1. For the creamy grits: In a medium saucepan, combine 3 cups water, 1 cup milk, and 1/2 teaspoon salt. Bring the liquid to a rolling boil over medium-high heat.
2. Slowly whisk in 1 cup quick-cooking grits, reducing the heat to low immediately to prevent splattering. Continue to whisk for 1-2 minutes until there are no lumps.
3. Cover the saucepan and simmer the grits on low heat for 5-7 minutes, stirring occasionally, until thickened and creamy. If the grits become too thick, add a splash more milk or water.
4. Remove the grits from the heat and stir in 1/2 cup shredded sharp cheddar cheese and 2 tablespoons butter until melted and fully incorporated. Cover to keep warm.
5. For the steak: Pat the 1 lb sirloin or flank steak dry with paper towels. Season generously on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
6. Heat 1 tablespoon olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering and just beginning to smoke.
7. Place the seasoned steak in the hot skillet. Sear for 4-6 minutes per side for medium-rare (internal temperature 130-135°F), or longer for desired doneness. Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes.
8. While the steak rests, make the Red-Eye Gravy in the same skillet: Do not clean the skillet, as the pan drippings are crucial for flavor. Reduce heat to medium-low. Add 1 tablespoon butter to the skillet, letting it melt and scrape up any browned bits with a wooden spoon.
9. Stir in 1 minced garlic clove and cook for 30 seconds until fragrant. Whisk in 1 tablespoon all-purpose flour and cook for 1 minute, creating a roux.
10. Slowly pour in 3/4 cup strong brewed coffee and 1/4 cup beef broth (or water), whisking constantly to prevent lumps. Bring the gravy to a simmer and cook for 3-5 minutes, or until it has thickened slightly to your desired consistency. Add a pinch of sugar if the coffee flavor is too bitter.
11. Slice the rested steak against the grain into thin strips or medallions. Serve immediately by spooning a generous portion of creamy grits onto each plate.
12. Arrange slices of the seared steak over the grits. Drizzle the warm Red-Eye Gravy generously over both the steak and grits. Garnish with 1 tablespoon of fresh chopped chives for a bright finish.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.