Beef Heart Recipe
This beef heart recipe is simple, tender, and full of rich beefy flavor. Learn how to trim, season, and quickly sear beef heart so it tastes steak-like and delicious. Serve with chimichurri, gremolata, crispy potatoes, or vegetables for an easy organ meat recipe that’s perfect for beginners.
Servings: 4 servings
Calories: 541kcal
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.
Video
Notes
- 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
Serving: 4ounces | Calories: 541kcal | Carbohydrates: 1g | Protein: 80g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 572mg | Sodium: 1026mg | Potassium: 1303mg | Fiber: 0.03g | Vitamin A: 1IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 20mg