Entree: South Africa – Karoo – Ostrich Steak (Lean ostrich steaks pan-seared with garlic-rosemary butter and a red wine pan sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Additional 5 min

Total 55 min

Ingredients

- 4 ostrich steaks, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil, plus 2 tbsp (30 ml) for roasting vegetables
- 2 tbsp (28 g) unsalted butter, plus 1 tbsp (14 g) for finishing sauce
- 4 cloves garlic, crushed (12 g)
- 2 sprigs fresh rosemary (approx. 2 g)
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef stock or low-sodium beef broth
- 1 lb (450 g) mixed root vegetables (carrots, parsnips, potatoes), chopped into 1-inch (2.5 cm) pieces
- 1 tsp (4 g) dried thyme or 1 tbsp (3 g) fresh thyme leaves
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the chopped root vegetables with 2 tbsp (30 ml) olive oil, 1/2 tsp (2 g) salt, 1/4 tsp (0.5 g) pepper, and thyme; spread on a baking sheet and roast until tender and caramelized, about 25–30 minutes.
2. Pat the ostrich steaks dry and season both sides with the remaining 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Let them sit at room temperature for 15 minutes.
3. Heat 2 tbsp (30 ml) olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear 2–3 minutes per side for medium-rare (internal temperature ~125–130°F / 52–54°C), adjusting time for thickness; ostrich is best served rare to medium-rare.
4. In the last minute of cooking, add 2 tbsp (28 g) unsalted butter, crushed garlic, and rosemary to the pan and baste the steaks continuously with the foaming butter. Transfer steaks to a warm platter and tent loosely with foil to rest for 5–8 minutes.
5. Pour off excess fat from the skillet, leave browned bits, and return to medium heat. Add the red wine to deglaze, scraping up fond, and reduce by half, about 2–3 minutes. Add beef stock and simmer until slightly reduced, about 3–4 minutes.
6. Whisk in 1 tbsp (14 g) butter to finish the sauce, taste and adjust seasoning with salt and pepper as needed. Remove rosemary sprigs and garlic pieces if desired.
7. Slice steaks across the grain if preferred, plate with roasted root vegetables, spoon the red wine butter sauce over the steaks, and garnish with chopped parsley. Serve immediately.