How to Cook Ostrich
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Ostrich is a lean red meat that cooks more quickly than beef and should not be overcooked. Because of its low-fat content, the best results are achieved by preparing it to a rare or medium-rare doneness. The cooking technique will vary depending on the cut of meat.
Steaks
Ostrich steaks can be cooked using several methods:
Pan-searing: Bring the steak to room temperature, season, and sear in a hot, oiled skillet for 2-3 minutes per side to create a crust. Finish by reducing heat, adding butter, garlic, and herbs, basting until the internal temperature reaches 130-135°F (54-57°C) for medium-rare. Rest for 5-10 minutes before serving.
Grilling: Prepare a grill for high heat. Season the steaks and grill, either by flipping every 20-30 seconds (JKF method) to reach around 145°F (63°C) for medium or grilling for 3-4 minutes per side. Let the steaks rest for 5 minutes.
Baking: After searing seasoned steaks in an oven-safe skillet on the stovetop, transfer to a 350°F (175°C) oven and bake for 4-6 minutes, or until the internal temperature is 125-130°F (52-54°C) for medium-rare.
Ground Ostrich
Ground ostrich is delicious on its own, or when blended with other, fattier meats. To prevent burgers from drying out, brush patties with margarine, cooking oil, or other fats. We suggest adding dry spices rather than an abundance of liquids to keep burgers intact.
Cooking on a flat top griddle as opposed to a grill is suggested but not necessary.
You’ll notice ostrich doesn’t shrink down like beef when cooked. Its purity and low fat content means our ¼ lb ostrich burger will eat like a ⅓ lb beef patty without the slow, groggy feeling afterwards!
The benefits of switching out beef for ostrich meat is not only the nutritional advantages, but the simplicity! Ground ostrich is a 1:1 substitute for ground beef, which means you can use it in all of your favorite recipes.
Larger Cuts & Roasts
For roasts and other larger cuts, cooking at a lower temperature for a longer duration helps ensure a juicy result. Alternatively, the sous vide method is excellent for larger cuts, providing a tender and evenly cooked outcome. After sous vide cooking, pat the meat dry and quickly sear it for a crust.
When roasting, begin with a sear on all sides to form a crispy crust. Then add aromatics like onions, garlic, and fresh herbs to the pan around the meat. Add liquid like broth, wine, or water. Cover tightly and place in a 275–300°F oven until the internal temperature reaches 125–130°F. Depending on the size of the roast, this can take 30–90 minutes. Do not cook past medium-rare to avoid the meat becoming dry.
Remove the pan from the oven and transfer the roast to a cutting board. Cover it loosely with foil and let it rest for 10–20 minutes. This allows the juices to redistribute, ensuring a tender slice.
