Name: Ostrich Steaks with Calvados Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 2 tablespoons clarified butter; 4 (5 ounce) ostrich steaks; 0.5 cup beef stock; 0.33333334326744 cup creme fraiche; 0.25 cup Calvados (apple brandy); salt and ground black pepper to taste

Cook Time: 10 minutes

Ostrich Steaks with Calvados Cream Sauce

Ingredients:

2 tablespoons clarified butter
4 (5 ounce) ostrich steaks
cup beef stock
cup crme frache
cup Calvados (apple brandy)
Salt and ground black pepper to taste

Directions:

Step 1: Heat clarified butter in a skillet over medium-high heat.

Step 2: Once the butter is hot, cook the ostrich steaks until the outside begins to crisp and show darkened patches, similar to a beef steak. This should take about 2 minutes per side. The internal temperature should reach 145F (63C) for rare.

Step 3: Remove the ostrich steaks from the skillet and keep them warm.

Step 4: Pour the beef stock into the skillet, bring it to a boil over high heat, and let it boil for a few minutes until it reduces slightly.

Step 5: Lower the heat to medium-low and stir in the crme frache. Continue to cook and stir for another 2 minutes.

Step 6: Add the Calvados to the sauce and season with salt and pepper to taste.

Step 7: Season the ostrich steaks with additional pepper, then spoon the sauce over the steaks before serving.

Nutrition Facts (per serving):

Calories: 329
Total Fat: 18g (23% DV)
Saturated Fat: 10g (50% DV)
Cholesterol: 147mg (49% DV)
Sodium: 124mg (5% DV)
Total Carbohydrate: 2g (1% DV)
Dietary Fiber: 0g (0% DV)
Total Sugars: 2g
Protein: 32g (64% DV)
Vitamin C: 2mg (2% DV)
Calcium: 10mg (1% DV)
Iron: 6mg (35% DV)
Potassium: 399mg (8% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Comments

Christopher Hill

10/07/2025 12:37:19 AM

I submitted this recipe and I must clarify that ostrich meat is not classified as poultry, but rather as a red meat. It is best enjoyed cooked to medium rare or rare as it can become tough if overcooked. Therefore, achieving a golden brown color on each side and completely removing the pink may not be possible when cooking ostrich steaks. It is recommended to cook the steaks gently instead of searing them, treating them similarly to how you would cook venison.

Kenneth Green

10/10/2025 02:31:12 AM

Thank you :) I was clueless about preparing ostrich steaks, but this recipe was spot on. It made for a fantastic Sunday lunch. My boyfriend absolutely adored it. I didn't have apple brandy, so I used apricot brandy instead, and it turned out wonderfully. Looking forward to making it again!