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1
Place pumpkin and coriander seeds, cinnamon and peppercorns in a shallow baking pan and bake in a preheated 350-degree oven until the pumpkin seeds release their oils and turn light brown.
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2
Remove and grind in a food processor, blender or mortar and pestle with remaining rub ingredients.
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3
Grind to a fine powder.
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4
Rub the mixture onto steaks and refrigerate 2 to 4 hours.
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5
Thirty minutes before serving, melt butter in a 1 1/2 quart sauce pan.
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6
Add shallots and garlic and stir over medium-high heat until shallots wilt about 10 minutes.
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7
Add stock and vanilla bean and bring to a boil over high heat.
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8
Continue to boil the mixture until it is reduced to 2 cups.
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9
Strain sauce, removing vanilla bean.
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10
Split bean in half and scrape seeds into the reduced stock.
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11
Meanwhile, prepare the grill with high heat.
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12
Place steaks over coals and grill on two sides until rare, medium rare or as desired.
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13
(For a 3/4 inch rare steak, about 3 minute per side.
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14
Check often.
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15
Because the meat is low in fat, it cooks and toughens very quickly).
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16
Ostrich meat toughens quickly and is best cooked no longer than necessary.
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17
Add cream and cook over medium-high heat until sauce is warm.
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18
Remove and serve with steak.
