Emu Steak with Red Wine & Thyme

 

🥘 Introduction
🥘 Snapshot
🥘 Introduction
🥘 Ingredients
🥘 Method
🥘 Notes & Tips
🥘 Variations
🥘 Make-Ahead & Storage
🥘 Footer blurb

Introduction

Snapshot

  • Serves: 4
  • Time: 10 min prep • 8–10 min cook • 12–15 min sauce • 25–30 min total
  • Good for: weeknight dinner, fine-but-simple entertaining

Introduction

Emu is a lean, richly flavoured red meat with deep roots in Australia’s food story. For thousands of years it provided nourishment and cultural value to Indigenous communities; today, farmed emu brings that heritage into modern kitchens. Because it is very lean, emu rewards quick, confident cooking and a good rest. This classic pan sauce — red wine, stock and thyme — adds gloss and depth without masking the meat’s character. Choose responsibly farmed Australian emu when you can.

Ingredients

  • 4 emu steaks (about 150 g each, ~2 cm thick)
  • 2 tbsp olive oil (plus a little for the pan if needed)
  • 1 onion (about 150 g), finely chopped
  • 2 tsp minced garlic
  • 200 ml dry red wine
  • 200 ml beef or game stock
  • 2 sprigs fresh thyme (or ½ tsp dried)
  • 1 tsp Dijon mustard (optional, to round the sauce)
  • 1 tsp cold unsalted butter (optional, to finish)
  • Sea salt and freshly ground black pepper

Method

  1. Season: Pat the steaks dry. Season both sides well with salt and pepper.
  2. Sear: Heat 1 tbsp oil in a heavy skillet over medium–high. Sear steaks 2–3 min per side to medium-rare (aim for 57–60 °C core). Transfer to a warm plate, cover loosely, and rest 5 minutes.
  3. Soften aromatics: Reduce heat to medium. Add remaining oil if needed. Sauté onion 3–4 min until translucent; add garlic for 30 sec.
  4. Deglaze: Pour in the wine, scraping up any browned bits. Simmer 3–4 min to reduce by about half.
  5. Build sauce: Add stock and thyme; simmer 8–12 min until reduced by half and slightly syrupy.
  6. Finish: Fish out thyme. Whisk in mustard and/or cold butter if using. Adjust salt and pepper. (Strain for a finer sauce if you like.)
  7. Serve: Slice steaks across the grain if thick. Spoon over the sauce and serve with roasted vegetables, mash or charred broccolini and a lemon wedge.

Notes & Tips

  • Emu is very lean: keep it at medium-rare for tenderness; overcooking leads to dryness.
  • Extra-thick steaks: after searing, finish in a 180 °C (fan 160 °C) oven for 3–4 min, then rest.
  • Alcohol-free option: replace wine with 2 tbsp balsamic + 50 ml grape or apple juice; reduce gently.
  • Pan fond is precious — do not burn it; lower the heat before it darkens too far.

Variations

  • Pepperberry & Port: Add ½ tsp ground native pepperberry and swap 50 ml of the wine for port.
  • Bush Tomato & Lemon Myrtle: Rub steaks with ½ tsp crushed bush tomato and a pinch of lemon myrtle; finish sauce as above.
  • Mushroom Red Wine: Sauté 150 g sliced mushrooms with the onion for a richer, earthier sauce.

Make-Ahead & Storage

  • Sauce can be made up to 2 days ahead; chill and reheat gently.
  • Cooked emu keeps 1 day in the fridge; reheat briefly in the pan with a splash of stock (do not overcook).
  • Freezing cooked steaks is not recommended; the lean meat can turn dry.

Footer blurb

“Good cooking is honest, sincere and simple.” — Elizabeth David

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