How to Prepare an Ostrich Steak
How to Make a Juicy Ostrich Steak
Pick n Pay has ostrick steak in their Livewell range and it’s great! My wife Lianne (The Roasted Mom) asked me to help her prepare this and I gave her this easy but delicious ostrich steak that she could repeat as a simple 20 minute recipe.
You should always let your steak come to room temperature before cooking it, otherwise it’s hard to get the perfect medium-rare as the inside will still be cold when the outside has browned nicely.
Another tip for the best ostrich steak, is to dry the steak completely using a paper towel, removing all moisture from the outside. If you are planning ahead, it is best to marinade the steak overnight in some olive oil and fresh rosemary and thyme.
Ostrich pairs very well with some rosemary, and by scooping butter over it repeatedly, the flavour is enhanced. We pan-fried some asparagus as well, topped with pine nuts for some crunch, and a simple salad for freshness.
To make the same, find the recipe below:
Ingredients
1 PnP Live Well Whole Ostrich Fillet (400g)
Butter
Freshly Ground, Black Pepper
Recipe to make a Juicy Ostrich Steak
Let your steak come to room temperature.
Dry the steak completely using a paper towel, removing all moisture from the outside.
Drizzle some olive oil over and cover with fresh rosemary and thyme.
If can plan ahead, it is best to marinade the steak overnight.
Grind some Oryx Desert Smoked Salt overand generous amounts of ground black pepper.
The secret to an amazing ostrich steak is to sear it in a hot pan. Preheat your pan without any oil. Once the pan is hot add in a small drizzle of olive oil and add the steak.
After cooking the one side for 3 or so minutes, turn over and add a dollob of butter. Start spooning the butter over the steak to get that beautiful and rich flavour.
When cooked to medium rare, take the steak off the heat and rest in tinfoil.
Slice and serve with a simple mushroom sauce or even just on its own. As a side dish, we pan-fried some asparagus and topped these with pine nuts for some crunch. Lianne also made a simple salad for freshness.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
More Meat Recipes below!
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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