Ostrich has a dark pinkish meat and a very subtle flavor. It cooks quickly and will be wasted if you try you drown it in strong flavor. Fry it with lots of butter and use a sauce such as bechamel or light wine sauce.
The meat continues to cook a bit after being removed from the heat source, that's why it's important not to cook it past rare to medium-rare. Letting it "rest" before slicing gives the meat time to reabsorb the juices that would otherwise be lost. When you cut it and eat it the meat will be juicier and tastier.
Rub the ostrich steak with a mixture of garlic, pepper, oil and let it sit in the fridge for up to 5 hours.
Take it out of the refrigerator and pat dry with a paper towel
Marinades for Ostrich Steak
Below are two marinades for Ostrich steak. If you wish to marinate the Ostrich Steaks with the marinades (marinade #1 or #2) instead of using a salt and pepper rub, then make a fresh marinade when adding the marinade to the skillet after you have marinated the steaks in the fridge.
Marinade for Ostrich steak #1
Marinade for Ostrich steak #2
Wine is a great marinade for ostrich. Whether you use white, red or a rose it makes the meat tender and tasty without overpowering the ostrich. If you don't have wine, use a vinaigrette. Mixing together balsamic vinegar, olive oil, garlic and lemon juice makes for a good marinade too.
Ostrich is very lean. It tastes very much like steak as opposed to fowl. It's a bit on the bland side so it's a good idea to use a light gravy or sauce.
Recipe by Cooking Buffalo at http://cooking-buffalo.com/cooking-tips-for-ostrich-steak/