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Grilled emu steaks served on a rustic plate
Perfectly grilled, lean emu steaks resting with fresh rosemary sprigs.

Chargrilled emu steaks with rosemary

Author: Flavelo
Recipes Main Courses
Emu meat is one of gastronomy's best-kept secrets: a red meat that resembles the finest beef fillet in taste and texture, whilst having negligible fat content. As it is an extremely lean meat, the secret lies in gentle handling – overcooking is the enemy. The classic pairing of rosemary and garlic does not overpower but highlights the meat's natural, game-like aroma.
🕒 Prep Time 45 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grill pan or garden grill
  • Meat thermometer (highly recommended!)
  • Brush for basting
  • Kitchen paper

Instructions

1 ✓

Remove the meat from the fridge at least 20 minutes before cooking to bring it to room temperature. Pat completely dry with kitchen paper.

Tip: If you put cold meat into a hot pan, it cools it down and starts to stew instead of sear. A layer of water on the surface causes the same issue (Avoiding thermal shock and Maillard reaction).
2 ✓

Prepare the marinade: mix the olive oil, crushed garlic, rosemary, lemon juice, salt, and pepper. Coat the meat thoroughly and let it stand for 30 minutes.

Tip: The salt begins to penetrate the meat structure, and the acidic lemon juice tenderises the fibres (Osmosis and protein denaturation).
3 ✓

Heat the grill pan or grill until smoking hot. Grease the grate lightly with oil.

Tip: The hot surface instantly sears a crust onto the meat, sealing in the valuable juices.
4 ✓

Place the steak on the grill. Cook for 3-4 minutes on each side. Do not move it unnecessarily, turn only once when it releases from the grate.

Tip: Emu meat is best when the core temperature reaches 52-55°C (medium-rare). Do not overcook!
5 ✓

Remove the meat from the heat and rest on a warm plate for 5-10 minutes before serving. This is the most important step!

Tip: During cooking, the juices flow to the centre of the meat. While resting, these juices redistribute amongst the fibres, making every bite tender (Pressure equalisation).

Recipe FAQ

How much should I cook it?
Strictly medium-rare or rare is recommended. If you overcook it (well-done), the lack of fat will make it tough as old boots.
I can't find emu, what should I use?
Ostrich steak or lean beef fillet are the best alternatives.

Ingredients

  • 4 pieces Emu steaks (at room temperature)
  • 30 ml Olive oil
  • 2 cloves Garlic (crushed)
  • 5 g Fresh rosemary (chopped)
  • 10 g Salt (coarse sea salt)
  • 5 g Black pepper (freshly ground)
  • 20 ml Lemon juice