Ostrich Steaks, Anyone?

[DJ TT 2002]

I just made these for my family yesterday

Wow, they’re terrific

I can’t recommend them highly enough.
And I included the farm if folks might like to try some

[Patton250]

Sweet. Looks awesome. I’m in. :-)

[MrGoat]

How’d they taste? Any ranginess?


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[Marcaine]

I have had ostrich as well. They were outstanding. Have not seen on a menu for a few years. How did you cook them? Seasonings? Marinade? I never really thought about ordering and having them shipped...

[NYC6]

Had ostrich at one of those Brazilian Churrascaria’s about ten years ago. Haven't eaten it since and not missing it.

[DJ TT 2002]

Originally Posted by MrGoat

How’d they taste? Any ranginess?


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No “ game” taste whatsoever
They taste like the finest cuts of beef( Kobe, etc) to my palate.
Interesting consistency whilst preparing them though.
Is more like working with a piece of Ahi Tuna

[MrGoat]

Originally Posted by DJ TT 2002

No “ game” taste whatsoever
They taste like the finest cuts of beef( Kobe, etc) to my palate.
Interesting consistency whilst preparing them though.
Is more like working with a piece of Ahi Tuna

I will have to try some. Do they need to be well cooked like poultry or can they be safely cooked medium rare?


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[DJ TT 2002]

Originally Posted by Marcaine

I have had ostrich as well. They were outstanding. Have not seen on a menu for a few years. How did you cook them? Seasonings? Marinade? I never really thought about ordering and having them shipped...

Very much a minimalist approach.
No marinade
Pink Himalayan Salt and Cracked Black Pepper rubbed in, then off to the grill

Seared at 450 degrees for 1 minute per side
Then top rack with grill at 300 degrees for 3 minutes per side
Then back to the grill at 450 degrees for 1 minute per side.

The result is a rare to medium rare steak based on thickness.


YMMV

Enjoy,
T

[chappuy1750]

+1 on internal temps. Curious how filets would be using sous vide. Not much useful info online other than the usual "cook it to 160F but I've never actually done it" types of comments. I would like to try them.

[Blansky]

I hear roundup is a bit of a bitch.

But once they're corralled it's..........


OH WAIT.......

[DJ TT 2002]

Originally Posted by MrGoat

I will have to try some. Do they need to be well cooked like poultry or can they be safely cooked medium rare?


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I kept them on the rare side but made sure they were cooked through and through.

I’m a color/consistency type chef rather than a thermometer guy.
I’d rather have to show a steak more flame than be stuck with an overdone product.
Everything leaves the grill with a slim chance of resuscitation

[DJ TT 2002]

Originally Posted by Blansky

I hear roundup is a bit of a bitch.

But once they're corralled it's..........


OH WAIT.......

Now I’ve lost my appetite

Great picture!! Hilarious

[Cazador60]

I had ostrich medallions, done in a stir fry style in Bangkok. Not bad but I wouldn't go outta my way for them....

[Boothroyd]

That photo made me laugh. Great shot!

[Burlington]

Great low fat meat !

[Blansky]

Originally Posted by Burlington

Great low fat meat !

Possibly true, if one mistakenly believes that fat isn’t good for them.

Thankfully that misconception is slowly disappearing:

https://www.nutritionadvance.com/rea...eak-is-healthy

[Burlington]

Originally Posted by Blansky

Possibly true, if one mistakenly believes that fat isn’t good for them.

Thankfully that misconception is slowly disappearing:

https://www.nutritionadvance.com/rea...eak-is-healthy

Some fats are excellent for human nutrition, that’s for sure !

Those found in beef meat, not so much.

Most of my fat intake comes from fish or nuts, but both in moderation.

Some good science below if interested.

https://www.hsph.harvard.edu/nutriti...d-cholesterol/

[Brenngun]

Originally Posted by Blansky

Possibly true, if one mistakenly believes that fat isn’t good for them.

Thankfully that misconception is slowly disappearing:

https://www.nutritionadvance.com/rea...eak-is-healthy

Of course before accepting his opinion as factual I'd first want to see the "randomized study" he references. Also like to know who conducted the study, how was it done and most importantly who if anyone financed it. Only then can you get an idea if his article is worthy of considering. Oh and I love steak. In fact had a nice ribeye for diner tonight.

[kieselguhr]

Would be interested in trying for sure

[travisb]

Sounds good! I'm always up for trying new foods.

[RW16610]

Originally Posted by DJ TT 2002

No “ game” taste whatsoever
They taste like the finest cuts of beef( Kobe, etc) to my palate.
Interesting consistency whilst preparing them though.
Is more like working with a piece of Ahi Tuna

That's good to know, I would actually like to try these some day.

[rodo]

Originally Posted by DJ TT 2002

I kept them on the rare side but made sure they were cooked through and through.

I’m a color/consistency type chef rather than a thermometer guy.
I’d rather have to show a steak more flame than be stuck with an overdone product.
Everything leaves the grill with a slim chance of resuscitation

Lol that’s exactly me!