Summer and a hot grill go together in a way that is hard to argue with. The smell of something delicious cooking over open flame, people gathering around, the promise of a meal that tastes like the season. It’s a cooking experience that feels genuinely communal.
Most people default to beef when the grill comes out. It’s familiar, widely available, and delivers a result people know how to cook. But if you have been grilling the same thing every summer and wondering whether there is a better option, ostrich deserves a serious look.
It tastes a lot like filet mignon. It cooks like a lean steak. And the nutrition profile makes every bite work harder than beef ever could.
This is everything you need to know to grill ostrich well.
WHY OSTRICH ON THE GRILL
Before we get into technique, it helps to understand what you are working with.
Ostrich is a true red meat. Not red meat adjacent, not a compromise protein that happens to be lower in fat. A genuine red meat that looks, smells, and tastes remarkably similar to a quality beef steak. The flavor is rich and slightly savory, without the gaminess that some people associate with other alternative proteins like bison or venison.
The difference shows up in the nutrition. A 4oz serving of ostrich delivers 25 grams of protein, 3.5 grams of total fat, and only 1 gram of saturated fat. A comparable serving of 80/20 ground beef delivers similar protein but comes with roughly 15 to 17 grams of fat and around 6 grams of saturated fat. For people who love the grilling experience but are mindful of what they are putting in their bodies, ostrich closes the gap between taste and health in a way that beef simply cannot match.
On the grill specifically, ostrich responds beautifully to high heat. It forms a crust. It develops color. It chars at the edges in all the right ways. If you can grill a steak, you can grill ostrich. You just need to know one key thing: lean meat cooks faster and punishes overcooking more than fatty meat does. That is the rule that governs everything below.
THE GOLDEN RULE OF GRILLING LEAN MEAT
Fat is a buffer. In conventional beef, the intramuscular fat melts as the meat cooks and keeps the interior moist even when the exterior is well charred. Lean meat does not have that buffer.
With ostrich, the window between perfectly cooked and overdone is narrower than with beef. You are aiming for medium rare to medium. An internal temperature between 130°F and 140°F depending on the cut and your preference. Go beyond that and the meat becomes tough and dry, not because ostrich is a difficult protein to work with, but because you have cooked out the moisture it needs to stay tender.
A reliable instant read thermometer is your best friend when grilling ostrich. It removes the guesswork and protects the investment you made in the meat.
Get the grill hot before the meat touches it. High direct heat for searing, followed by a rest off direct heat if needed. That is the basic framework for almost everything below.
GRILLING OSTRICH STEAKS
Ostrich steaks are the closest analogue to a classic beef steak experience on the grill. The fan fillet and the top loin are two of the most popular options. Both have a deep red color, a tender texture, and a flavor that rewards anyone who tries them with an open mind.
Preparation:
Take the steak out of the refrigerator 20 to 30 minutes before grilling. Bringing it closer to room temperature helps it cook more evenly. Pat it dry with a paper towel. Moisture on the surface of the meat will steam rather than sear, which works against the crust you are after. Season generously with salt and pepper right before it hits the grill. Simple seasoning lets the meat speak for itself.
On the grill:
Preheat your grill to high heat. For a gas grill, that means at least 450°F to 500°F. For charcoal, you want a bed of glowing coals with no visible flame. Brush the grate with oil and place the steak directly over the heat source. For a 1 inch thick steak, grill for 3 to 4 minutes per side for medium rare. Adjust slightly for thickness, but lean towards the shorter side. You can always add time. You can’t take it back.
Use tongs rather than a fork. Piercing the meat releases juices that you want to keep inside.
Rest the steak for at least 5 minutes before cutting into it. This allows the juices to redistribute throughout the meat. Cutting too soon sends them straight onto the cutting board.
Target internal temperature: 130°F for medium rare, 140°F for medium.
GRILLING OSTRICH BURGERS
Ground ostrich makes an exceptional burger. The lean profile holds together well without needing binders, and the flavor is close enough to beef that even skeptics tend to come around quickly.
The main consideration with a ground ostrich burger is that it will not behave exactly like an 80/20 beef patty. There is less fat to render, which means the burger can dry out if it is overworked in the mixing stage or cooked too long.
Preparation:
Form your patties gently. Overworking ground meat compacts the proteins and produces a dense, tough result. Press the meat into a patty shape with as few passes as possible. Make each patty slightly larger than the bun because it will shrink slightly on the grill (although nowhere near as much as a beef patty). Press a small indent into the center of the patty with your thumb. This prevents the burger from puffing up and cooking unevenly. Season the outside with salt and pepper just before grilling.
On the grill:
High heat, direct flame. Grill for 3 to 4 minutes on the first side without pressing down on the patty. Pressing releases moisture and fat that you want to keep in the burger. Flip once and grill for another 3 minutes. If adding cheese, do so in the last minute and close the lid briefly to let it melt.
Target internal temperature: 160°F for ground meat per food safety guidelines.
Serve immediately on a toasted bun. The residual heat of a hot summer grill session makes a quick bun toast easy and adds texture that makes the burger better.
Topping suggestions that work well with ostrich: caramelized onions, sharp cheddar, arugula, a simple aioli, or a smear of whole grain mustard. The flavor of the meat is assertive enough to stand up to bold toppings.
GRILLING OSTRICH KEBABS
Kebabs are one of the most grill-friendly formats for ostrich because the smaller pieces cook quickly and the high surface area to volume ratio means you get plenty of char relative to the amount of meat. They're a natural fit for a cookout setting where people are serving themselves.
Ground ostrich kebabs, sometimes called kofta style, are made by combining ground ostrich with aromatics and pressing the mixture around skewers. Cubed ostrich kebabs use diced steak threaded with vegetables.
Ground ostrich kebabs:
Combine 1 lb of ground ostrich with half a finely diced onion, two minced garlic cloves, a teaspoon of cumin, a teaspoon of smoked paprika, salt and pepper to taste, and a tablespoon of fresh parsley if you have it. Mix gently until just combined. Divide into 8 equal portions and press each one firmly around a metal or soaked wooden skewer in a cylindrical shape. Refrigerate for 30 minutes before grilling to help them hold their shape.
Grill over medium high heat, turning every 2 to 3 minutes until cooked through. The total cook time is usually 10 to 12 minutes. Target internal temperature: 160°F.
Cubed ostrich kebabs:
Cut ostrich steak into 1 to 1.5 inch cubes. Thread onto skewers alternating with vegetables: bell pepper, red onion, zucchini, and cherry tomatoes all work well. Season with olive oil, salt, pepper, and whatever herbs you have on hand. A simple marinade of olive oil, lemon juice, and garlic for 30 minutes to an hour adds flavor without overpowering the meat.
Grill over medium high heat for 8 to 10 minutes total, turning every 2 to 3 minutes. You are looking for light char on the edges and an internal temperature of 140°F.
MARINADES AND SEASONING
Because ostrich is lean, a short marinade can add both flavor and a small amount of moisture that helps the exterior char without drying out the interior. Unlike with fatty beef where marinating is more about flavor, with lean meats it serves a dual purpose.
A marinade that works well across all ostrich cuts:
Olive oil, soy sauce, minced garlic, a squeeze of lemon or lime, fresh cracked pepper, and a pinch of smoked paprika. Combine and coat the meat for 30 minutes to 2 hours. Don't go much longer than that with ostrich because the acid in the marinade will start to break down the surface texture in a way that works against a good sear.
Dry rubs are equally effective and produce an excellent crust. A combination of smoked paprika, garlic powder, onion powder, black pepper, and salt applied generously to the surface 30 minutes before grilling delivers a deeply savory crust without any prep beyond mixing.
What to avoid: high sugar marinades or sauces applied early in the cook. Sugar burns quickly at high heat and can char the outside before the interior reaches temperature. If you want a sweet glaze, apply it in the last two minutes of grilling only.
QUICK REFERENCE: OSTRICH GRILLING TEMPERATURES AND TIMES
Steaks, 1 inch thick: high heat, 3 to 4 minutes per side, target 130°F to 140°F, rest 5 minutes before cutting.
Burgers, 3/4 inch thick: high heat, 3 to 4 minutes per side, target 160°F, serve immediately.
Ground ostrich kebabs: medium high heat, turn every 2 to 3 minutes, total 10 to 12 minutes, target 160°F.
Cubed ostrich kebabs: medium high heat, turn every 2 to 3 minutes, total 8 to 10 minutes, target 140°F.
THE SUMMER UPGRADE WORTH MAKING
A backyard grill is one of the most egalitarian cooking tools there is. You do not need a commercial kitchen or a culinary education to produce something excellent on it. You need good meat, a hot fire, and the willingness to pull it off before it is overcooked.
Ostrich gives you everything you expect from a premium grilling experience and adds a nutritional profile that beef simply cannot match. More protein. Significantly less fat. Lower saturated fat. A flavor that holds its own next to anything else on your grill.
This summer, consider making it the centerpiece of at least one cookout.
Shop our full selection of ostrich cuts and find the perfect addition to your summer grill.
https://www.americanostrichfarms.com/collections/curated-boxes/products/grill-master-favorites
Sources
USDA FoodData Central. Ostrich, ground, cooked. Available at: https://fdc.nal.usda.gov
American Heart Association. Saturated Fat. Available at: https://www.heart.org
Hoffman, L.C., Joubert, E., Brand, T.S., Manley, M. "The effect of dietary fish paste supplementation on the growth performance, carcass traits and meat quality characteristics of ostriches." Meat Science, 2005.
Meathead Goldwyn. "The Science of Cooking Meat." AmazingRibs.com. Available at: https://amazingribs.com
