This post may contain affiliate links. Please read my disclosure.
If you are a lover of flavorful, tender, juicy beef, this beef heart recipe is right up your alley! Plus, not only is it super flavorful, it's one of the cheapest cuts of beef!
And...to top it off it is packed full of vitamins and minerals.
If you've never tried beef heart before, you MUST. It's like an extra flavorful tenderloin steak without the price.
I also think it has a lot of the same characteristics of beef tongue (try this sous vide beef tongue if you want to blown away) like the meatiness of it.
Best cooked rare to medium rare, this recipe uses an ultra simple cooking method and is just perfection served with one of the sauces to add a pop of freshness:
We are full in love with this ultra cheap and flavorful cut of beef - this along with my favorite braised pork shanks are my new favorite cheap eats!
Jump to:
Why This Recipe Works
- Quick cooking the beef heart allows it to stay tender and juicy.
- Serving it with a fresh accompaniments like gremolata or chimichurri helps to balance out the hearts meatiness.
- Simple seasonings allow the full flavor of the beef to shine.
- It's ultra easy to make, with just a few ingredients.
- Beef heart is low in fat and high in vitamins and minerals, making it a healthier option than other cuts of beef.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of the post.
You should be able to get beef heart at your local butcher. Some grocery stores do carry it, but the butcher will be able to trim it up for you so you don't have to do it at home.
I personally tend to get mine at the Asian market, and just trim the ventricles, excess fat and any tough fibrous areas off. It's not hard.
**beef heart is also great ground up and used in burgers, tacos or any dishes using ground beef.
Always use a high smoke point oil when searing a piece of beef to prevent it from smoking and/or burning. I personally like ghee or coconut oil.
Step By Step Instructions
Trim all the arteries, valves, excess fat and gristle off the beef heart if it has not already been done for you. **I recommend buying it trimmed to save time and effort
Slice the heart into 1-1 ½" slices (steak size if you can).
Season the heart and let it sit, uncovered, in the fridge for 8 hours or overnight.
Heat a skillet over medium high heat and add the ghee. (can also be grilled on high heat, just brush with ghee).
Place the beef heart steaks in and sear on each side for about 2-3 minutes, depending on thickness.
Remove and let sit 5-10 minutes. Serve with chimichurri or a gremolata.
Expert Tips
- Buying the beef heart pre-trimmed by your butcher will save you some time and effort.
- Salting it overnight helps to add flavor and moisture to the meat.
- Cut the heart in 1-½ inch pieces for the best results.
- Beef heart is best cooked rare to medium rare. Any longer and it can start to get tough.
- They can be cooked on the grill instead of the skillet if you prefer. Same amount of time and temperature.
Serving Options
- I really like to have this beef heart with these creamed pearl onions - it's like a throwback dish.
- It's always great with Hasselback potatoes, this air fryer baked potato, or these truffle mashed potatoes.
- Air fryer mac and cheese, air fryer garlic bread and/or air fryer mozzarella sticks.
- Lighten it up by serving it with this spinach salad, roasted frozen broccoli or honey roasted parsnips.
How to Use Leftover Beef Heart
- Slice it into bite sized pieces and serve it in tacos with this green salsa.
- Use it in beef stroganoff or this beef massaman curry.
- Chop it up and use it to make these beef empanadas.
- Use it to make this Instant Pot Bolognese.
Frequently Asked Questions
It should be cooked rare to medium rare other wise you run the risk of it drying out. Always be sure to let it rest for 5-10 minutes before eating it to let the juices re-distribute. It is best quick-cooked for the most tender results.
It is not necessary to soak beef heart before cooking it. You can dry brine it in salt to add extra flavor during the cooking process.
Beef heart tastes like a combination of beef tongue and filet mignon. It is like an ultra flavorful beef tenderloin.
The heart actually comes out quite tender by using a dry brine overnight before cooking. You can also marinade it overnight before cooking to help tenderize it. Cooking it quickly over high heat helps to ensure it stays tender.
Storage/Reheating Instructions
Leftovers can be stored in the fridge in a covered container for 2-3 days. Reheat in a skillet or the microwave (be careful to check often until it is just warmed to ensure you don't overcook it).
Leftovers can also be stored in the freezer for up to 6 months. Thaw in the fridge overnight then reheat per above instructions.
You may also want to try some of these other cuts of beef that are cheaper but oh-so-delicious and easy to make!
- Sous vide beef tongue
- Braised beef short ribs
- Roasted bone marrow
- Sous vide oxtails
- Sous vide beef cheeks
If you love this recipe, leave a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
Beef Heart Recipe
Ingredients
- 1 beef heart 2-3 pounds, trimmed
- 1-2 teaspoons salt adjust to size of heart
- ¼ teaspoon black pepper
- 1 tablespoon ghee substitute avocado or coconut oil
Instructions
- Trim all the arteries, valves, excess fat and gristle off the beef heart if it has not already been done for you. **I recommend buying it trimmed to save time and effort
- Slice the heart into 1-1 ½" slices.
- Season the heart and let it sit, uncovered, in the fridge for 8 hours or overnight.
- Heat a skillet over medium high heat and add the ghee. (can also be grilled on high heat, just brush with ghee).
- Place the beef heart steaks in and sear on each side for about 2-3 minutes, depending on thickness.
- Remove and let sit 5 minutes. Serve with chimichurri or a gremolata.
Expert Tips:
- Buying the beef heart pre-trimmed by your butcher will save you some time and effort.
- Salting it overnight helps to add flavor and moisture to the meat.
- Cut the heart in 1-½ inch pieces for the best results.
- Beef heart is best cooked rare to medium rare. Any longer and it can start to get tough.
- They can be cooked on the grill instead of the skillet if you prefer. Same amount of time and temperature.
Nutrition
teri
As a kid of depression era parents from the UK, we had stuffed baked veal hearts and it was my favorite! Just a sage and onion stuffing wrapped in foil and bake. the bigger beff heart always came out too strong in flavor that way. but veal hearts are nigh on impossible to find anymore. Of course I haven't even seen beef hearts in ages either. Never though of looking in the Asian markets though.
Danielle
Oh gosh, I would love to try the veal hearts but I have never seen them in any store. I get my beef heart at the Asian market, but also have a butcher in the city that has pretty much anything, it's just pricier. I hope you come across those veal hearts again!
Deborah
Of all the recipe emails I receive, yours is one of my “always read, never delete”. I use my sous vide at least once or twice a week and turn to you if I have any questions about time/temp or ideas. You seem to have your cooking brain wired same as mine.
Thank you for all your great recipes. Never stop😊!
Danielle
OMG thank you so much Deborah! That means so much to me. Always reach out if I can help in any way!
faby
I have always wanted to try beef heart and found this recipe and am so glad I did! It was super easy and I'll definitely be making it again.
Danielle
That's so great to hear!