Different Meat Week - Ostrich Meat

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I thought the title states "ostrich meat", why is there a picture of a beef steak?

Ah-hah! So you think it's beef steak, but that is actually ostrich meat!

But isn't ostrich a bird, just a really big bird, so wouldn't the meat be white like chicken?

No, the meat is actually red meat just like beef. It's a very lean meat, so if you thought you had to be careful with bison meat to not overcook it and dry it out, you have to be a little more careful than bison when it comes to ostrich. It will get dry and tough if you don't pay attention to what you are doing.

Not only does it look like beef, it has a similar taste to beef. No special handling, worry of e. coli, or salmonella contamination like you would normally have with chicken. Just handle it like you would with any other beef cuts.

Unfortunately, as much as I would like to have had a fresh cut of ostrich steak to try out, the local stores only had frozen ostrich ground hamburger shaped patties. What a disappointment! Well, what can you do, except just buy it and see how it comes out.

Many years ago, I was passing through the Santa Maria, CA, area and they had a few ostrich farms along the way. Like any tourist, I stopped by the side of the road and tried to take a few pictures of them. I even tried to come up to one that was hanging along the fenced area near the road. Stupidly I tried to feed it one Cheetos, and held the bag in the other hand. I'm sure if the farmer saw me, he would've scolded me for trying to feed healthy birds junk food! I turn around and asked if my travel companions had their cameras out, and as soon as I turned around, the smart (smarter than me) ostrich just snatched the bag of Cheetos. It scared the shit out of me. Oh the laughter from my friends as I got outsmarted by the bird. In retrospect, we should've stopped by one of the farms and see if we could've dine on fresh ostrich, but unfortunately we had to jump back in the car and make it to Monterey before sundown.

So here we are with these ostrich patties. Disappointingly I just stare at them and think what I can do to bring out the natural flavors, and if I'm going to add anything, I'm going to enhance the flavor and not try to change or mask the flavor. It's kind of like when people drown their salads with salad dressing. They taste the dressing, but not the wonderfully delicious salad.

The only thing I can think of is to cook it in a little bit of olive oil in a pan and just add a little salt and pepper. I was thinking of maybe throwing them like they are on top of my BBQ grill and see if I can get that nice flame broiled taste. But because it's low in fat, I'm probably going to get a dry smokey taste. In the end, I just ended up cooking one as a patty and the other like ground beef balls.

I can't say I'm very impressed at this point, other than it's like any lean ground beef. It's not a bad thing if I'm eating for health reasons, but since I'm eating it for flavor, it's not much of anything different. It's just a lean meat. It's healthy. In fact, it's only second to bison meat in terms of calories, fat and protein content.

For a little more than 1 1/2 to 2 times the price of beef, it's not a bad deal if you are health conscious. It's readily available in most stores, including the major grocery chains, in frozen form.

I just wish I was able to get fresh ostrich steaks, if not for the taste, then at least for the novelty of trying it.

How To Pan Fry a Steak

The term pan frying a steak isn't necessarily using lots of oil to fry a steak such as how you would fry some french fries. It's just the way people say it when using a frying pan. Confused yet? Simply put, it's using a pan to cook your steak.

Whoa! Now why would I want to use a pan instead of firing up my grill and getting a steak properly done? Well, not everyone has a BBQ grill and not everyone may have the time to get it going. Also, it's super quick and easy to start enjoying that steak when you get a sudden urge to get carnivorous.

In an earlier post, I recommended getting an cast iron pan for Dad. The benefits again is the heat that can be generated and retained from using that pan. It's perfect for searing steaks and getting a nice crispy crust on the outside of the steak, yet still retain the medium to medium rare center.

Some pans have raised or beveled lines which gives a bonus of seared lines as if you grilled it on a rack. See the picture above for reference. It's all personal preference as the trade off is sometime getting the pan clean of the left over bits of meat and fat that's stuck between the beveled lines clean. Personally for me, I'm fine with just a flat surface pan.

I'm going to make this as if I'm starving and want a quick steak done. So, it's just a matter of grabbing spices and herbs that's commonly found in people's cupboard or spice racks. Opening that cut of steak packaged in the styrofoam tray that you picked up from the grocery store on the way home and throwing it in the pan. Let's start:

1. Heat up the pan, if the pan isn't smoking yet, but you think it's pretty hot, wet your hands and flick off some water and notice how fast the water evaporates. Simple and safe way in my opinion.
   
   
2. Pour some oil, about 2-3 tablespoons is fine for a 1 pound steak. Maybe a little more if you have high beveled searing ridges in your pan. You can pour directly into the pan, just make sure all the water you flicked on the pan has evaporated. Water and hot oil DON'T MIX WELL. Or if you lack coordination, take the pan away from the fire and pour the oil. Let it heat up. Depending on the type of oil you use, you can tell it's ready when you notice a little smoke. Personally for me, I like using grape seed oil or extra virgin oil. You can even use canola if you want. Why use oil even on a well seasoned non-stick pan? It's to help create a nice crispy flavorful crust.
   
   
3. Take the steak out of the wrapped and styrofoam tray that you bought from the store. Pat dry with a papertowel. Salt and pepper on both sides, and into the hot pan it goes. Careful, as the liquid from the meat and oil from the pan may boil and splatter a little hot oil at you.
   
   
4. You can check the underside of the steak after just a few minutes. It should be brown and caramelized color. Oh yes, that's lots of flavor right there! Go ahead and flip it, and let sear for a few more minutes. Searing is what is giving that nice color and flavor. The reason I'm not giving you actual minutes is because every pan will have different temperature range, so go with your gut instincts on it.
   
   
5. At this point you can grab some additional spices and herbs and just sprinkle it on top of the steak while still in the pan. Since we are making a quick steak, I like grabbing some lemon pepper seasoning and just sprinkle it on top of the steak about 1 or 2 minutes before pulling the steak off the pan.
   
   
6. How do you know it's ready if you want a medium rare steak? NEVER CUT THE STEAK TO CHECK! You can simply push on top of the steak and it should give a spongy feel. The firmer the spongy feel is the more cooked it is, which is perfect for those that like medium to well done steaks. Well done should be firm with no spongy feel. I always take the steak out right before it's how I want it, because the meat will continue to cook after you turn off the flame. Some people like leaving it in the pan to continue cooking. Personally, for me I take it off and directly on to my plate or the cutting board. If you are unsure when to take it off the heat, you should error on the side of undercooked, because you can always heat it again if it's just a little too bloody for you.
   
   
7. Enjoy your steak!

The summarized version:

1. heat pan, check pan temps
2. add oil
3. salt and pepper meat
4. add meat to pan, flip when underside is browned
5. add additional herbs and spices
6. check the wellness of the steak
7. devour!

Feel free to share the steps, I just ask that you keep the linkback to http://itsfordad.blogspot.com

Cast Iron Pans

Now, you might be wondering why I'm recommending a cast iron pan for Dad. Isn't this something you probably want to get for Mom? Well, when Dad wants to make a nice pan fried steak, there's only way to make a really nice steak indoors and that's with a cast iron pan. The heat generated and heat diffusion makes this an ideal cooking pan to use. Get a really good pan like one from Lodge and it could last for a really long time. Might last as long as Dad himself! Just don't say that in front of him!!!

I like a steak with a nice seared and crispy outside with medium rare pink color in the center. Using a cast iron pan or skillet, I can consistently make this perfect steak every time. My friend showed me a pan his mother passed on to him. It was a pan his father bought for him mom back in the 1950's and to this day, that pan still looks excellent. He swears by the wonderful results he gets when using this pan. The pan is well "seasoned", which I'll explain in a little bit.

A pan is well seasoned when it has a non-stick coating created by polymerized fats and oils. So the more you use the pan, the better it gets. Some people don't wash their pans, but simply wipe it immediately after with just a paper towel. Others will wash it with a soapy sponge but never scrub it with a scouring pad, as doing so will remove the coating. What ever you feel most comfortable with is what you should do to keep this pan clean and seasoned. If there's a layer of grease and fat, yeah, definitely I would wipe it clean as the fats will get rancid and attract who knows what to your pan. Gross!

These cast iron pans can be found almost in all major department stores. There's pans that are metal with a non-stick coating to look like a traditional iron pan, so just be aware of these as you won't get the heat generated from these pans, thus you won't get the results you were looking for. The price for these iron pans average $15-$25 for a 12 inch pan.

When Dad opens his present and sees this pan and gives you a befuddled look, just remind him of the benefits of these pans. Tell him when he wants the perfect pan steak, this is the best choice and he should give it a try. He'll get perfect pan cooked steaks every time.

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