Ostrich steak is a delicious, lean alternative to beef that’s gaining popularity worldwide. If you’ve never cooked ostrich before, it might seem intimidating, but it’s actually quite simple! This guide will walk you through everything you need to know to cook perfect ostrich steaks that are juicy, tender, and full of flavor.
What Makes Ostrich Steak Special?
Ostrich meat is often called “the other red meat” because it looks and tastes similar to beef but is much leaner. It’s low in fat and has a slightly gamey flavor, making it a healthier and unique choice for steak lovers. Because it’s so lean, it cooks differently than beef, so knowing the right techniques is key to avoiding toughness.
Preparing Your Ostrich Steaks
1. Let It Come to Room Temperature
Before cooking, take your ostrich steaks out of the fridge and let them sit for about 30 minutes to an hour. This helps the meat cook evenly and prevents the outside from overcooking while the inside stays cold.
2. Dry the Steaks
Pat the steaks dry with paper towels. Removing moisture from the surface helps the meat sear properly, creating a nice crust instead of steaming.
3. Season Simply
Ostrich has a delicate flavor that pairs well with simple seasoning. Use salt and freshly ground black pepper. You can also rub in some olive oil and fresh herbs like rosemary and thyme if you like.
Cooking Ostrich Steaks: Step-by-Step
Pan-Seared Ostrich Steak
– Heat your pan: Use a heavy skillet or cast iron pan and heat it over medium-high heat. Add a small amount of olive oil or butter once the pan is hot.
– Sear the steaks: Place the steaks in the pan and cook for about 2-4 minutes per side depending on thickness. Ostrich steaks are best cooked to medium-rare, so aim for an internal temperature of about 130-135°F (54-57°C).
– Add flavor: When you flip the steak, add a knob of butter and some crushed garlic to the pan. Spoon the melted butter over the steak to enhance flavor and keep it moist.
– Rest the meat: Remove the steaks from the pan and let them rest for 5-10 minutes loosely covered with foil. This allows the juices to redistribute, making the steak tender and juicy.
Oven Finish (Optional)
For thicker steaks, after searing 2-3 minutes per side, you can finish cooking in a preheated oven at 450°F (230°C) for 5-10 minutes, depending on thickness. Then rest before slicing.
Flavorful Ostrich Steak Serving Ideas
– With a red wine sauce: After resting your steaks, use the same pan to make a quick sauce by sautéing minced garlic, deglazing with red wine, and adding broth and butter. Pour over the sliced steak for a rich finish.
– Asian-inspired: Marinate ostrich steaks in soy sauce, mirin, lime juice, and Szechuan peppercorns. Serve with sautéed bok choy, peanuts, and shallots for a vibrant, savory dish.
– Simple and classic: Serve your steak with pan-fried asparagus topped with pine nuts and a fresh salad. The clean flavors complement the lean meat beautifully.
Tips for Perfect Ostrich Steaks
– Avoid overcooking: Ostrich is very lean and can become tough if cooked beyond medium. Use a meat thermometer to check doneness.
– Marinate if desired: A marinade with olive oil, herbs, or Asian flavors can add moisture and extra taste, especially if you have time to marinate overnight.
– Use high heat: Searing on a hot pan or grill locks in juices and creates a flavorful crust.
– Rest your steak: Always let the steak rest after cooking to keep it juicy.
Cooking ostrich steaks is easier than you think! With these simple steps, you’ll enjoy a tender, flavorful steak that’s a healthy and exciting change from the usual beef. Give it a try and impress your friends with your culinary skills!
Enjoy your cooking adventure!
Ostrich steaks are best cooked medium-rare, seared quickly on high heat, and rested before serving to keep them tender and juicy. Simple seasoning and complementary sauces or sides make this lean meat shine.