This is probably one of the most delicious steaks I’ve ever had. If you find ostrich meat, I highly recommend trying it and trying this ostrich steak with cocoa rub.
A while back, I bought some ostrich meat meat. I decided to get a couple of different options; the first was ostrich mince which I used to make these delicious Ostrich Burgers. The second cut of meat I bought was a large section from the ostrich fan, which is one of the most tender cuts of ostrich meat.
Ostrich meat is a red meat that resembles beef somewhat, but with a more delicate flavour. It doesn’t resemble poultry in any way, so you won’t feel it’s like a huge chicken; it’s a lot more flavourful than that! If you like steak and red meat but want a leaner alternative with less harmful cholesterol, then ostrich is a great one to try.
Because ostrich meat is very lean, it’s easy to overcook it. This means that hot and fast cooking is ideal for the lean and tender cuts of ostrich meat, such as the ostrich fan. I like using my good old cast-iron pan for this purpose. Heavy pans give you that gorgeous outer sear while keeping the meat deliciously tender. I also decided to use a spice rub with ingredients I hadn’t used on steak before; namely, cocoa powder. The results were amazing. I don’t exaggerate when I say this was one of the most delicious steaks I’d ever had!
- Two six oz. ostrich fan steaks
- One teaspoon smoked paprika
- Half a teaspoon chipotle powder
- One teaspoon unsweetened cocoa powder
- One tablespoon kosher salt
- One teaspoon garlic powder
- One tablespoon canola oil + more to cover the bottom of the pan.
- In a large bowl, combine the paprika, chipotle, cocoa powder, salt, garlic powder and one tablespoon of canola oil.
- Place the ostrich steaks in the bowl and cover them completely with the spice rub.
- Let the steaks sit at room temperature for one hour, but no more.
- Heat the rest of the canola oil in a cast-iron or other heavy bottomed pan on high until it just starts smoking a little.
- Place the steaks in the pan and cook on high on each side for no more than three minutes.
- Allow the steaks to rest on a plate covered in foil or with another plate for about five minutes. The steaks should be dark pink on the inside with a nice crust on the outside, but not bloody. Enjoy!
Have you tried ostrich steak before? How did you make it? Let me know in the comments!
If you like exotic steaks and steak alternatives, check these recipes out:
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