Ostrich Steak & Homemade French Fries
Prep & Cook Time: 1 hour • Yields: 2 servings
Ingredients:
For the Ostrich Steak:
1 pkg. Fossil Farms' Ostrich Steaks, 2 ea. 6 oz (12 oz avg.)
2 tbsp. olive oil
1 tsp. sea salt
½ tsp. black pepper
½ tsp. garlic powder
½ tsp. smoked paprika (optional)
1 tbsp. unsalted butter
2 garlic cloves, smashed
2 sprigs of fresh rosemary or thyme
For the French Fries:
2 large russet potatoes
4 cups vegetable oil (for frying)
1 tsp. sea salt
½ tsp. black pepper
½ tsp. smoked paprika (optional)
½ tsp. garlic powder
Equipment:
Measuring cups and spoons
Stove
Cutting board & knife
Large bowl
Paper towels
Large pot or deep fryer
Slotted spoon or tongs
Baking sheet
Cast iron skillet or
heavy-bottomed pan
Meat thermometer
Small saucepan
Method:
Prepare the French Fries:
1. Peel (or wash and leave the skin on) and cut the potatoes into thin fries, about 1/4-inch thick.
2. Place the cut fries in a bowl of cold water and let them soak for at least 15 minutes (this removes excess starch and helps achieve crispier fries).
3. Drain and pat the fries completely dry with paper towels.
Fry the Potatoes (First Fry):
4. Heat vegetable oil in a large pot or deep fryer to 325°F (163°C).
5. Fry the potatoes in batches for 3–4 minutes, just until they become slightly golden and soft. Remove fries with a slotted spoon and drain on a baking sheet lined with paper towels.
6. Let the fries rest while you cook the Ostrich steak.
Cook the Ostrich Steaks:
7. Remove the Ostrich steaks from the fridge and let them sit at room temperature for
10–15 minutes.
8. Pat dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika (if using).
9. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the steaks for 2–3 minutes per side, until a rich brown crust forms.
10. Lower heat to medium, add butter, smashed garlic, and fresh rosemary (or thyme) to the skillet. Tilt the pan and spoon the melted butter over the steaks for 1–2 minutes.
Use a meat thermometer:
11. Rare: 120°F (49°C), Medium-rare: 125°F (52°C), Medium: 130°F (54°C) (Rare or medium rare recommended for Ostrich steak). Remove steaks from the pan when the desired temp is met and let them rest for 5 minutes.
Fry the Potatoes (Second Fry for Crispiness):
12. Reheat the oil to 375°F (190°C).
13. Fry the potatoes again in batches for 2–3 minutes, or until crispy and golden brown. Remove and drain
on paper towels. Immediately season with salt, black pepper, garlic powder, and smoked paprika (if using).
Serve the Dish and enjoy:
14. Slice the rested Ostrich steaks against the grain. Plate alongside the crispy French fries. Enjoy!
Optional:
15. Serve with a dipping sauce like garlic aioli, ketchup, or mustard, and garnish with fresh herbs if desired.