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