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Recipes / Organ

Grilled Beef Heart Steaks

Beef heart is a lean, dense muscle that eats like a tender steak with a mild, slightly iron-rich flavor. Trim it well and cook it fast.

  • Prep25 min
  • Cook8 min
  • Serves4
  • LevelMedium
  • TypeStrict
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Ingredients

Per serving (estimated)

Calories
310
Protein
40 g
Fat
17 g
Carbs
0 g

Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.

Method

  1. Rinse the heart and pat it dry. Cut it open along the natural seams so it lies flat.
  2. Trim off the hard outer fat, the silvery membrane, the valves, and any tough white connective tissue inside the chambers. Expect to lose about a quarter of the weight.
  3. Cut the cleaned muscle into steaks about 3/4 in thick. Salt well and brush with tallow.
  4. Grill or sear over very high heat for 2 to 3 minutes per side. Heart turns tough when overcooked, so aim for medium-rare to medium.
  5. Rest 3 minutes. USDA recommends 145°F (63°C) plus a 3-minute rest for whole cuts of beef.
  6. Slice thinly across the grain.

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