Entree: Australia – Western Australia – Emu Steak (Pan-seared emu steaks flavored with native Western Australian spices and a simple reduction sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 emu steaks, approx. 6 oz (170 g) each (such as emu rump steak)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tsp (about 4 g) ground lemon myrtle
- 1 tsp (about 3 g) ground wattleseed
- 1 tsp (5 g) flaky sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, finely chopped (about 1 oz (30 g))
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or game stock
- 1 tbsp (15 ml) finger lime juice or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) honey (optional, to balance acidity)
- Fresh parsley or lemon myrtle sprigs for garnish (optional)

Show original ingredient measurements

- 4 emu steaks, approx. 6 oz (170 g) each (such as emu rump steak)
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tsp (about 4 g) ground lemon myrtle
- 1 tsp (about 3 g) ground wattleseed
- 1 tsp (5 g) flaky sea salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 1 small shallot, finely chopped (about 1 oz / 30 g)
- 1/2 cup (120 ml) dry red wine
- 1/2 cup (120 ml) beef or game stock
- 1 tbsp (15 ml) finger lime juice or 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) honey (optional, to balance acidity)
- Fresh parsley or lemon myrtle sprigs for garnish (optional)

Instructions

1. Pat emu steaks dry. In a small bowl mix olive oil, ground lemon myrtle, ground wattleseed, salt, and pepper; rub evenly over both sides of the steaks. Let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature before cooking).
2. Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp (15 ml) olive oil and sear steaks 2–3 minutes per side for rare to medium-rare depending on thickness; emu is best served pink. Remove steaks to a warm plate and tent with foil to rest 5–7 minutes.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and 2 tbsp (30 g) butter to the pan. Sauté shallot until translucent, about 1–2 minutes. Add red wine and scrape up browned bits, letting wine reduce by half, about 2–3 minutes.
4. Add beef stock and reduce until slightly thickened, about 3–4 minutes. Stir in finger lime or lemon juice and honey if using; finish by whisking in 1 tbsp (15 g) cold butter (optional) for a glossy sauce. Taste and adjust seasoning.
5. Slice steaks across the grain, arrange on warmed plates, spoon sauce over, and garnish with parsley or a small sprig of lemon myrtle. Serve immediately.