Instructions
Step 1: In a saucepan, bring the water or chicken broth to a boil. Slowly whisk in the grits.
Step 2: Reduce the heat to low and cook the grits for 20–25 minutes, stirring occasionally.
Step 3: Stir in the milk, butter, cheese (if using), salt, and pepper. Keep warm.
Step 4: In a bowl, whisk together the flour, sugar, baking powder, and salt.
Step 5: In a separate bowl, combine the milk, egg, melted butter, and vanilla extract.
Step 6: Pour the wet ingredients into the dry ingredients and stir just until combined.
Step 7: Heat a lightly greased skillet or griddle over medium heat. Pour 1/4 cup batter for each pancake and cook until bubbles form on the surface.
Step 8: Flip and cook for another 1–2 minutes until golden brown. Keep warm.
Step 9: Season the steak with salt, pepper, and garlic powder.
Step 10: Heat olive oil in a skillet over medium-high heat. Sear the steak for 4–5 minutes per side, or until your desired doneness is reached.
Step 11: Add butter to the skillet and spoon it over the steak for 1 minute. Remove from heat and let rest for 5–10 minutes.
Step 12: Whisk together the eggs, milk, salt, and pepper.
Step 13: Melt butter in a nonstick skillet over medium-low heat. Add the egg mixture and cook gently, stirring frequently, until soft and fluffy.
Step 14: Slice the steak and arrange it on a serving plate with the scrambled eggs, creamy grits, and pancakes.
Step 15: Top the grits with butter and serve the pancakes with maple syrup.
Storage and Reheating Tips
Store leftover steak, eggs, grits, and pancakes in separate airtight containers in the refrigerator for up to 3 days.
Reheat grits with a splash of milk to restore their creamy texture.
Warm pancakes in a toaster, skillet, or microwave until heated through.
Reheat steak gently in a skillet over low heat to avoid overcooking.
Scrambled eggs are best enjoyed fresh but can be reheated briefly in the microwave at reduced power.
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