Seared Country Ham Steak (West Virginia Style) | Arteflame

There is something primal and deeply comforting about the scent of a West Virginia Country Ham Steak sizzling over an open fire. The crisp mountain air seems to amplify the aroma of the salty cure and the rich wood smoke, transporting you instantly to a rustic Appalachian kitchen. This isn't just breakfast; it is a sensory experience where the edges of the ham crisp up into mahogany perfection while the center remains tender and savory.

Why This Recipe is a Keeper

This dish is the ultimate study in balance. The intense salinity of the dry-cured pork is beautifully tamed by the red-eye gravy, a dark, robust pan sauce made from strong black coffee and drippings. Cooking it on the Arteflame grill elevates the dish further; the center grate gives you a steakhouse-quality sear, while the flat cooktop allows you to simmer that legendary gravy right alongside the meat without dirtying extra pans.

Chef's Notes for Perfection

• Score the Fat: Before grilling, make small cuts along the fat rim every two inches. This ensures the steak stays flat against the griddle rather than curling into a cup shape.
• Watch the Clock: Country ham is leaner and denser than city ham. Sear it quickly—about 3 to 4 minutes per side—to keep it from becoming tough and leathery.

Make It Your Own

If the traditional coffee gravy feels too bold, swap the coffee for Coca-Cola or Dr. Pepper. The sweetness creates a sticky glaze that pairs wonderfully with the salty ham. For a dairy-free option, simply stick to lard or oil instead of finishing with butter.

Ingredients

• 1 large West Virginia country ham steak (bone-in, approximately 1/2 inch thick)
• 2 tablespoons unsalted butter (or lard for a more traditional flavor)
• 1/2 cup strong brewed black coffee
• 1 tablespoon brown sugar (optional, helps balance the saltiness)
• 1/4 cup water (or unsalted chicken broth)
• Freshly cracked black pepper to taste

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill. You want to establish a mature fire with a good bed of coals to heat the griddle cooktop efficiently.
2. Allow the cooktop to reach cooking temperature. For the ham steak, you will utilize the hotter zones near the center for searing and the cooler outer zones for resting.
3. Lightly oil the cooktop surface with a high-smoke point oil like grape seed oil or simply wipe it down with a piece of fat.

Step 2: Prepare the Ham Steak

1. While the grill heats up, take your ham steak and score the rim of fat with a sharp knife every two inches. This prevents the steak from curling up into a cup shape while it sears.
2. If you are sensitive to salt, you can soak the ham steak in water for 30 minutes prior to cooking and pat it completely dry. However, for the authentic West Virginia experience, many prefer to cook it straight from the package.

Step 3: Sear the Ham

1. Place the butter or lard on the flat cooktop near the center where the heat is medium-high. Let it melt and begin to bubble.
2. Lay the ham steak directly into the melted fat. Listen for that satisfying sizzle.
3. Cook for about 3 to 4 minutes per side. You are looking for a deep, mahogany-colored crust on the surface. Move the steak closer to the fire if you want more char, or further away if it is browning too quickly.
4. Once seared, move the ham steak to the outer edge of the grill to keep warm while you prepare the gravy.

Step 4: Make the Red-Eye Gravy

1. Working over the same spot where the ham was cooked (to utilize the fond and drippings), pour the black coffee directly onto the flat cooktop. Be careful as it will steam vigorously.
2. Use a spatula to scrape up the browned bits (the fond) from the surface, mixing them into the coffee.
3. Stir in the brown sugar and water (or broth). Let the mixture simmer on the flat top for 2 to 3 minutes until it reduces slightly and thickens.
4. Since the ham is naturally salty, you likely won't need to add salt, but add plenty of fresh cracked black pepper.

Step 5: Assemble and Serve

1. Slide the ham steak back through the gravy to coat it, or plate the ham and spoon the hot red-eye gravy generously over the top.
2. Serve immediately while piping hot.

Tips

Cooking country ham is an art form that revolves around managing saltiness and texture. Because country ham is dry-cured, it has a firmer texture than city ham; therefore, it is crucial not to overcook it, or it will become tough and leathery like beef jerky. Three to four minutes per side is usually the sweet spot. Regarding salt content: the "red-eye" gravy gets its name from the appearance of grease distinct from the coffee, but it also serves a functional purpose—the bitterness of the coffee and the sweetness of the brown sugar cut through the intense salinity of the meat. If you find the ham too salty after the first bite, don't hesitate to soak your next steak in milk or water for an hour before grilling next time. This draws out some of the cure without removing the flavor.

Variations

While the traditional coffee-based red-eye gravy is the classic West Virginia standard, there are several delicious ways to modify this recipe to suit your palate or experiment with new flavors on the Arteflame.

• The Cola Glaze: Instead of coffee, use half a cup of Coca-Cola or Dr. Pepper. The carbonation tenderizes the meat, and the sugar creates a sticky, sweet glaze that pairs perfectly with the salty pork.
• Maple Mustard Twist: Skip the gravy and brush the ham steak with a mixture of maple syrup and coarse grain mustard during the last minute of grilling.
• Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the gravy for a heat that contrasts beautifully with the salty ham.
• Whiskey Deglaze: Substitute half of the coffee with a shot of bourbon for a woody, vanilla-forward flavor profile.
• Pineapple Sear: Grill slices of fresh pineapple alongside the ham and serve them stacked on top for a sweet and savory Hawaiian-style variation.

Best pairings

A West Virginia Country Ham Steak is a commanding main dish, so it requires sides that can stand up to its bold flavors without being overpowered. The goal is to balance the salt with creamy, starchy, or slightly sweet accompaniments.

• Creamy Stone-Ground Grits: The number one pairing. The creaminess of the grits creates the perfect bed for the salty gravy.
• Buttermilk Biscuits: Essential for sopping up any leftover red-eye gravy on the plate.
• Fried Apples: Sliced apples sautéed in butter and cinnamon on the Arteflame provide a sweet counterpoint to the savory ham.
• Braised Collard Greens: The bitterness of the greens cuts through the fat and salt of the ham steak.
• Eggs Any Style: A couple of fried eggs with runny yolks mixed with the gravy is a breakfast match made in heaven.

Conclusion

Cooking West Virginia Country Ham Steak on an Arteflame grill is more than just preparing a meal; it is a celebration of rustic, heritage cooking. The combination of the salty, cured meat, the bitter bite of the coffee gravy, and the subtle wood-fired smoke from the grill creates a flavor profile that is complex and deeply satisfying. Whether you are serving this for a hearty weekend breakfast or a comforting dinner, this recipe brings the soul of the mountains right to your backyard. Fire up your grill, brew a pot of strong coffee, and enjoy one of the most timeless dishes American cuisine has to offer.