Description
Redeye gravy is a classic Southern staple upgraded here with smoked paprika and maple syrup, creating a rich, savory sauce with a smoky aroma perfect for serving over warm buttermilk biscuits for a special brunch.
Ingredients
Scale
- 450 g (1 lb) thinly sliced beef sirloin or flank steak
- 30 ml (2 tablespoons) vegetable oil
- 30 g (0.25 cup) all-purpose flour
- 350 ml (1.5 cups) strong brewed black coffee, cooled
- 240 ml (1 cup) vegetable broth, low-sodium
- 5 ml (1 teaspoon) smoked paprika, plus extra for garnish
- 15 ml (1 tablespoon) pure maple syrup
- 3 g (0.5 teaspoon) fine sea salt, or to taste
- 1 g (0.25 teaspoon) freshly ground black pepper, or to taste
- Warm buttermilk biscuits, for serving
Instructions
- Prepare the Beef for Searing: Pat the thinly sliced beef sirloin completely dry with paper towels; season lightly with fine sea salt and black pepper just before cooking.
- Sear the Beef in Batches: Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until shimmering. Add the beef in a single layer and sear for 2-3 minutes per side until well-browned; remove cooked beef to a plate and set aside, reserving all pan drippings.
- Create the Roux Base: Reduce the heat to medium. Sprinkle all-purpose flour into the skillet with remaining drippings and fat. Whisk constantly for 1-2 minutes to cook the flour until lightly golden.
- Add Liquids and Scrape Fond: Gradually pour in the cooled strong brewed coffee and vegetable broth, whisking continuously to incorporate the roux and prevent lumps. Use a whisk to scrape up all flavorful fond from the bottom of the pan. Bring mixture to a gentle simmer.
- Thicken and Season the Gravy: Stir in the smoked paprika and pure maple syrup. Continue to simmer gently for 5-7 minutes, stirring occasionally, until the gravy thickens to a pourable consistency. Season with salt and pepper to taste; add a splash of additional broth if needed to thin the gravy.
- Serve Immediately with Biscuits: Generously spoon the glossy redeye gravy over split warm buttermilk biscuits; finish with a light dusting of extra smoked paprika.
Notes
To achieve a perfect sear, ensure the beef is sliced thin and patted completely dry before cooking. Use a neutral high-smoke point oil for searing. If the gravy becomes too thick during simmering, add a small splash of additional broth or water to reach the desired consistency. The strength of the coffee is essential for flavor; do not use decaf or instant coffee.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Stovetop
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving (gravy over biscuit)
- Calories: 500 calories
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
Keywords: redeye gravy, southern breakfast, biscuits and gravy, savory brunch, smoky beef sauce, maple syrup, cast iron skillet, quick recipe