Easy Beef Heart Recipe
This beef heart recipe delivers a tender, flavorful bite with a crispy crust that’s absolutely irresistible—it’s one of my favorite ways to enjoy beef heart!
Servings: 8
Calories: 65kcal
Ingredients
- 1 beef heart
- 3 tbsp cooking oil
- 1 tsp sea salt
- ½ tsp 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.
Notes
- Make sure to trim off any fat, arteries, or connective tissues. It doesn’t have to be perfect, but the more you get off before cooking it the better.
- Set the heart out ahead of time so it can come to room temperature in order to ensure that it cooks evenly. Basically, we are cooking this the same way you would any steak.
- 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.