This ostrich steak recipe is perfectly cooked and simple to make at home! Juicy ostrich steaks are pan-seared and then served with a rich and flavorful red wine sauce with fresh parsley. Great for any special occasion, these ostrich steaks are an impressive dish that’s surprisingly easy to make!
Ostrich is a wonderful meat popular around the world and especially in South Africa. It is a leaner and healthier alternative to beef.
Tasting very similar to grass-fed beef, ostrich meat is very low in fat and has a slightly gamey flavor making it a delicious and unique choice for dinner!
Cooking ostrich meat might seem a bit intimidating but it’s really not! This ostrich steaks recipe shows you how to perfectly prepare them so that they turn out tender, juicy, and delicious every time!
How to make ostrich steak recipe
- Prepare the Steaks: Start by taking your ostrich steaks out of the refrigerator. Let them sit on the kitchen counter for about 30 minutes. This lets them reach room temperature, which is important for even cooking.
- Dry and Season: Use paper towels to pat the steaks dry. This removes extra moisture, which helps to get a good sear on the steak. Once they’re dry, sprinkle both sides generously with salt and pepper. This simple seasoning helps to bring out the natural flavors of the meat.
- Cook the Steaks: Now, place a large skillet on the stove and turn the heat to medium-high. Add a splash of oil and let it heat up. You’ll know it’s ready when it starts to shimmer a bit. Carefully place the seasoned steaks in the skillet. Listen for that sizzle! Cook the steaks for about 3-4 minutes on each side for a medium-rare finish. Be sure not to overcook them, as ostrich can get tough if cooked too long. To be precise, you can use a meat thermometer. It should read about 135°F for a medium-rare steak.
- Rest the Steaks: Once they’re cooked, use tongs to remove the ostrich steak from the skillet. Transfer them to a plate and cover loosely with a piece of aluminum foil. This creates a little tent that keeps them warm. Let the steaks rest for about 5 minutes. This step is important because it lets the juices redistribute inside the steak, making it more tender and juicy.
- Cook the Garlic: While the steaks are resting, turn the heat down to medium and add your minced garlic to the same skillet. Stir it around and let it cook for about 1 minute. You’ll know it’s ready when you can smell the garlic.
- Prepare the Sauce: Pour some red wine into the skillet. As it heats up, use a wooden spoon to scrape the bottom of the pan. This lifts up any bits stuck to the pan, which adds a lot of flavor to your sauce. Let the wine simmer for a bit until it’s reduced by about half. Then, pour in some beef or chicken broth and continue to cook the sauce until it’s slightly thickened.
- Finish the Sauce: Turn off the heat and add a chunk of butter to the skillet. Stir it around until the butter is completely melted and mixed into the sauce. Finally, sprinkle in some chopped parsley and stir well.
- Serve: Now, it’s time to serve! Place the rested ostrich steaks on individual plates. Spoon the delicious red wine sauce right over the top of each steak. There you have it, a delicious ostrich steak with red wine sauce. Enjoy your meal!
Ostrich steaks. 2 (6 – 8oz) steaks. Make sure to leave them out at room temperature for at least 30 minutes before cooking so they will brown nicely and cook evenly.
Olive oil. Use it to fry the steaks and get a nice sear on them.
Minced garlic. Adds savory flavor to the steaks and the sauce.
Red wine. Used to deglaze the pan and create a rich pan sauce. Use a nice quality wine that you enjoy the flavor of.
Broth. Beef broth is used to enhance the meaty flavors of this dish.
Unsalted butter. Added to the sauce towards the end of the cooking time to give it a slightly creamy consistency and flavor.
Fresh parsley. Used to add a bright herby freshness to these ostrich steaks.
What kind of meat is it
Ostrich meat is unique, in that despite being poultry it looks and tastes like red meat. It’s a great alternative to beef if you trying to avoid it because of its high fat content.
This delicious meat is high in protein, and very lean with a deep red color. Its unique texture is similar to beef steaks, and because of that it is often compared to filet mignon.
If you are new to cooking with ostrich, it’s best cooked quickly with high heat and then served with a sauce or gravy. Pan-frying or stir-frying are great cooking methods because it helps to cook the meat quickly without losing any of its juiciness.
I like to serve my ostrich steaks with a red wine sauce because even though ostrich tastes similar to beef, it can sometimes lack a bit of flavor. Serving it with a sauce or gravy really takes this meal to the next level!
Ostrich steaks. In place of ostrich steaks use ground ostrich meat shaped into patties, emu steaks, or beef tenderloin steaks.
Broth. Chicken broth can be used to add a lighter meaty flavor to the sauce. You could also use 1 or 2 beef or chicken bouillon cubes and ¼ cup of water.
Herbs. Instead of parsley, you can add a sprig of fresh thyme.
Butter. Use 1 – 2 tablespoons of heavy cream. It will make the sauce slightly thicker than the butter.
- Make a mushroom red wine sauce by sauteeing a few sliced mushrooms with minced garlic.
- Skip the red wine entirely and use more broth.
- If you want a slightly thicker sauce stir in 1 teaspoon of cornstarch mixed with cold water. Alternatively, you could add 1 teaspoon of flour to the garlic and butter mixture before adding the red wine or broth.
Frequently asked questions
Ostrich meat tastes like a premium cut of grass-fed beef but with a slightly gamey flavor. It is very low in fat and has a meaty flavor and texture similar to steak.
Yes! Even though ostriches are birds it is considered red meat. You can use it the same way as you would beef!
Ostrich meat can be very tough and unpleasant when overcooked. It’s best to enjoy it medium rare or 135 degrees Fahrenheit.
- Don’t Overcook: Ostrich meat is best enjoyed medium-rare to medium. Overcooking can result in a tough and dry texture. The recommended internal temperature for medium-rare ostrich steak is around 145°F (63°C). Make sure to use a meat thermometer to check the temperature.
- Hot and Fast: Cook ostrich steak on high heat to seal in the juices and get a nice sear on the outside. This can be done on a grill, in a hot oven, or on the stove in a hot skillet.
- Resting Time: Let the ostrich steak rest after cooking, just as you would with other meats. This allows the juices to redistribute throughout the meat. A good rule of thumb is to let the steak rest for about half the amount of time you cooked it.
- Cut Against the Grain: When you’re ready to serve the steak, make sure to slice it against the grain. This shortens the muscle fibers and makes the meat easier to chew.
- Experiment: Ostrich steak can be substituted in most recipes that call for beef steak. Feel free to experiment with different flavors and cooking methods.
- Roasted Vegetables: A mix of sweet potatoes, Brussels sprouts, carrots, bell peppers, and onions can be roasted in the oven with some olive oil, salt, pepper, and herbs of your choice like rosemary or thyme.
- Garlic Mashed Potatoes: Peel and boil potatoes until they’re tender, then drain them. Add some butter, milk, and roasted garlic cloves, then mash everything together until it’s smooth. Season with salt and pepper.
- Quinoa Salad: Cook quinoa according to the package instructions, then mix it with some chopped tomatoes, cucumber, feta cheese, and a dressing made of olive oil, lemon juice, garlic, salt, and pepper.
- Grilled Asparagus: Toss asparagus spears in olive oil, salt, and pepper, then grill them until they’re tender and slightly charred.
- Sautéed Spinach and Garlic: Heat some olive oil in a pan, then add some chopped garlic and cook until it’s fragrant. Add spinach and cook until it’s wilted. Season with salt and pepper.
To store cooked ostrich steaks, first allow them to cool down completely at room temperature, but do not leave them out for more than two hours. Then, transfer them to airtight containers or tightly wrap them in aluminum foil or plastic wrap.
They can be kept in the refrigerator for about 3-4 days. For longer storage, you can freeze the cooked steaks. Just make sure they’re tightly sealed in freezer-safe bags or containers to prevent freezer burn, and they can last for up to 3 months.
Always remember to thaw frozen meat safely in the refrigerator before reheating and consuming.
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Hope you will like this ostrich steak recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
- 2 ostrich steaks (about 6-8 oz each)
- Salt and pepper, to taste
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup red wine (such as Cabernet Sauvignon or Merlot)
- ¼ cup beef or chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh parsley
- Let ostrich steaks reach room temperature for 30 minutes. Pat dry, season with salt and pepper.
- Heat oil in a skillet over medium-high heat, add steaks.
- Cook 3-4 minutes per side for medium-rare. Avoid overcooking; 135°F is medium-rare. Remove steaks, cover with foil, rest for 5 minutes.
- Lower heat to medium, cook minced garlic for 1 minute. Add red wine, scraping pan, reduce by half. Add broth, cook until slightly thickened.
- Remove from heat, stir in butter and parsley.
- Serve steaks topped with red wine sauce. Enjoy!
Don't Overcook: Ostrich meat is best enjoyed medium-rare to medium. Overcooking can result in a tough and dry texture. The recommended internal temperature for medium-rare ostrich steak is around 145°F (63°C). Make sure to use a meat thermometer to check the temperature.
Hot and Fast: Cook ostrich steak on high heat to seal in the juices and get a nice sear on the outside. This can be done on a grill, in a hot oven, or on the stove in a hot skillet.
Resting Time: Let the ostrich steak rest after cooking, just as you would with other meats. This allows the juices to redistribute throughout the meat. A good rule of thumb is to let the steak rest for about half the amount of time you cooked it.
Cut Against the Grain: When you're ready to serve the steak, make sure to slice it against the grain. This shortens the muscle fibers and makes the meat easier to chew.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 250mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 20g