Beef heart pan-seared is filled with nutrients, tastes surprisingly similar to steak, and is just as tender.
So buckle up and prepare to surprise your tastebuds with all the deliciousness this beef heart recipe has to offer!
Making new dishes, especially organ meat, can be a little out of our comfort zone. Chicken liver, anyone?
But in fairness, most of us have never even tried organ meats, we are just simply weirded out at the thought.
Now, I say ‘us’ because I am one of those people. Cooking beef heart for the first time was a long time coming.
Like, we were down to the beef liver and beef heart in the back of the freezer, and it was either throw it out or cook it up. Which by the way, you have to check out this fried beef liver recipe next!
And not being one to waste precious foods, we cooked it up. Yes, it was actually delicious! In fact, this recipe would fit perfect for the all meat diet.
So let’s go cook some beef heart, shall we?
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How to Cook Beef Heart
Beef heart can be prepared in several ways. People grill it, make roasted heart, make soup out of it, and others pan-sear it on the stovetop.
The latter of which we will be attempting today, so if anyone asks, we’ll be in the kitchen.
Side note: If you are interested in a grilled beef heart recipe, let me know in the comments below, and I’ll share the recipe soon!
Beef heart recipe
Notes
The USDA recommends cooking all beef organ meat, including beef heart, to a minimum of 160°F. A lot of people do, however, cook beef heart to medium rare only.
If you are cooking a whole beef heart, you will probably need two large skillets or cook half at a time.
Beef hearts are an extremely lean piece of meat but also tender, so either slow cooking or searing it on the grill or in a cast-iron skillet really is the way to go.
Personal takeaways after cooking beef heart the first time
The first thing I noticed after cooking beef heat in a skillet the first time is that it is hard to screw up. I had several pieces cut up to fit on the skillet of varying thicknesses and, as a result, cooked to different levels of doneness.
The tenderness didn’t seem to be affected to much the more it was cooked, and as far as flavor goes, I preferred it with no pink, but that also may have been partly because I wasn’t entirely sure about eating beef heart.
Overall, the higher the temperature the beef heart was cooked to, the more rubbery it became. Not bad, though; just an observation.
Frequently asked questions
What are the benefits of beef heart?
Beef hearts, like many other muscle organs such as beef tongue and pork liver, are high-protein lean pieces of meat. It is high in zinc, selenium, iron, and vitamins B2, B6, and B12.
In addition, it has high levels of coenzyme Q10, an antioxidant that has been used to treat heart disease.
How long does it take to cook beef heart?
You’ll find cooking beef heart on the stovetop or grill is very comparable to cooking a beef steak of similar size—usually about ten minutes total of cook time, depending on the desired level of doneness.
Is beef heart tender?
Yes! Beef heart, though it is lean, it is quite tender.
How do I store leftover beef heart?
I suggest keeping it in the refrigerator in an airtight container for up to 3-4 days.
Cooking beef heart tips
- Make sure to trim off any fat, arteries, or connective tissues.
- Set the heart out ahead of time so it can come to room temperature and to ensure that it cooks evenly.
- Have the skillet piping hot before adding the heart to ensure a nice, quick sear.
- The heart should release easily from the skillet when it’s ready to flip. If it seems to stick to the skillet, try giving it another minute before flipping it over.
What to Serve With Beef Heart
When I think beef heart sides, I’m feeling somewhere along the lines of what I would serve with a steak. Here are a few of my favorite beef heart sides.
- Baked or fried potatoes
- Boiled asparagus spears
- Dutch oven baked beans
- Boiled Okra
- Fresh homemade artisan bread
- Roasted vegetables
Why we should be making a beef heart for dinner
Beef heart is an excellent, low-cost option for a hearty, healthy dinner.
We love this pan-seared beef heart recipe and can’t wait for our next order of beef to arrive so we can make it again.
If you enjoyed learning how to cook beef heart or made this recipe and loved it, I would love for you to leave a 5-star review below!
And if you are looking for a few more fantastic, and I do mean fantastic recipes, try one of these next!
- Tender Venison Medallions
- BBQ Bacon Elk Burgers
- Coconut Lime Chicken
- Spicy Chicken Skillet
- Dry Rub Backstrap
Easy Beef Heart Recipe
Ingredients
- 1 beef heart
- 3 tablespoons of cooking oil
- Sea salt
- Fresh ground pepper
Instructions
- Open the heart up if it has not been done already and cut away any excess fat, gristle, arteries, etc.
- Next, cut the meat into 3 or 4 smaller pieces so it can fit in the skillet better. (it probably won't all fit in one skillet, so you can cook half of it at a time if needed)
- Generously season both sides of the meat with salt and pepper.
- Leave the beef heart to rest on a plate and come to room temperature. (about 20-30 minutes)
- Heat your cooking oil in a 12" cast iron skillet on medium-high heat.
- Once the skillet is hot, add the beef heart, being careful so the hot oil doesn't splatter out of the skillet.
- Cook for 4-5 minutes on each side, flipping once.
- Check the internal temperature with an instant meat thermometer for the desired doneness before removing it from the heat to rest for 10 minutes before serving.
I have been eating Beef heart for years. Pan fried or stuffed and roasted. It’s good food!
Years ago while I was in Peru I was served beef heart that had been sliced and marinated and grilled. It was delicious. do you have a recipe that would replicate that?
Thanks for putting this recipe out there!
Hi, I do not yet, but a grilled beef heart recipe is on the books!