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Treat it like another steak. It's basically the same but super super lean so don't overcook it or you'll have ostrich jerky in no time flat. Since it's so lean I vote you make some steak butter and slap a gob on top and let it melt for maximum yumminess.
Here in the UK, Wales, which is traditionally a lamb farming nation turned to ostrich maybe 20 years ago for a brief stint - it was odd seeing these birds running over countryside where lamb should be.
Yes, treat it like lamb - less fatty, but still a meat you want to long cook.