The Pearl of the Ostrich (8 oz)

In stock
An extraordinarily tender filet that is ready for your skillet or grill, 5.5 oz. in size and individually vacuum packed for freshness and for extended life in your freezer. 2 per package.
Searing locks in the natural juices and moisture.Grilling: Coat meat with oil or butter before placing on grill. Place on Grill for 30 seconds, lift off grill and replace. Cook for 2 minutes and repeat procedure on the other side. Finish 1-3 additional minutes to satisfy your favorite preparation. We suggest med-rare to rare but never beyond bright pink.

Pan sear: Skillet cooking. This is my favorite because it's fast and a year round technique. Put burner at 6-8 on a 1-10 available selection. Heat pan and either insert sweet butter or virgin olive oil into pan or melt and pour/rub into meat. Place steaks or burgers into pan for 15-20 seconds and lift to prevent sticking and to achieve a seared surface. This locks in the juices and moisture. Cook for 2 mins. and turn steak or burger over. Repeat procedure but only cook steaks for 1-2 more mins. and burger for 1 min. The meat will contunue to cook when you take it off of the skillet, so never cook beyond bright pink.

Oven bake: This is Beth's favorite method; she usually sears both sides of the meat first on a skillet at its highest level and then bakes in the oven for (Filets) 3-4 mins at 300 degrees.
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