Grilled Beef Heart
Valentine’s Day being just around the corner, most bloggers out there are lovingly showering us with all kinds of mouth-watering sweet treats and desserts, among which numerous chocolate offerings can be found. Unsurprisingly, a vast majority of said treats are either shaped like a heart or related to a heart, in some kind of way.
Please forgive my lack of enthusiasm in joining the parade, but since I’m currently doing a double round of Whole30®, I am in no position to offer you any such nomness… Besides, I’m not even certain that I’d have elected to do so anyways. I’m just so sincerely thrilled with today’s lovely offering!
You see, I too, am giving you heart. Only I’m not giving you heart shaped anything. I, am giving you the real thing! Oh yeah, baby! We’re making beef heart, today: Grilled Beef Heart!
Now please, don’t be all ewwwwww and yuck and run away from this place as fast as you can … I used to think exactly like that before I actually got to have my first taste of it. Let me tell you: beef heart was one of the rare new additions to my diet that turned out to be love at first bite.
HA! All the more reason for me to share a beef heart recipe with you today. Better than that, I’ve even got another one lined up for you! What can I say, I had an entire beef heart to eat by my lonesome. I figured I’d put it to good use.
I hope you won’t mind, I once again borrowed a few pictures from a previous post to show you what a beef heart looks like and how to prep it.
So this is it. This is what a beef heart looks like. It’s not so bad, is it?
Theoretically, it should already have been cut open, inspected and cleaned by your butcher before you purchased it so really, what you’ll be faced with is a relatively lean and clean piece of meat.
Still, you’ll want to give it a quick rinse under cold running water and then pat it really dry.
Even though it has been cleaned, there will probably be a few visible strings, arteries and/or blood vessels that have been left behind. Simply cut these out with a sharp blade. They come off very easily and aren’t even the tiniest bit slimy.
Nothing to be afraid of…
Next, trim off the excess fat and remove that silver lining if you want to. Honestly, though, it’s not all that necessary. I didn’t really bother to remove it myself and couldn’t even tell that it was there after the meat was cooked.
Once your meat is all good and prepped, you’ll want to throw it in the refrigerator in a bath of balsamic vinegar and leave it to macerate overnight.
When you are ready to cook the meat, take it out of the marinade (or yeah… baslamic vinegar) and pat it really dry once again.
You might want to cut the heart in half so it actually fits into your skillet (or if you wanted to save some of it for another recipe, like the glorious Beef Heart “Stroganoff” I’ll be sharing pretty soon, for instance…)
Now, I gotta give it to you, the color of the meat as it stands right now isn’t all that inviting. Don’t let that put you off, though. It’s the balsamic vinegar that does that… once cooked, your meat will have the most gorgeous and appetizing pinkish red color.
Take my word for it.
Melt a fair amount of healthy, heat stable cooking fat, such as ghee, lard or coconut oil, in a large heavy skillet set over high heat.
Once the pan is nice and hot, add the meat and grill it without moving it for 5 to 6 minutes per side, or until a nice golden crust forms.
Kill the heat and remove the meat to a plate; tent loosely with aluminum foil and let it rest for 15 minutes then slice fairly thinly against the grain and serve.
Looks amazing, doesn’t it?
Contrary to what you may think, beef heart doesn’t taste livery at all and it’s texture isn’t the tiny least grainy or rubbery. In fact, it’s very similar to steak, in both taste and texture. I’d even say that if you were ever invited to eat at my table, I could easily serve it to you without you ever knowing it. But I would never dare do that to you…
I do beg you to dare and give beef heart a try, though. I think you’ll be pleasantly surprised.
And who knows… you too may experience love at first bite!
Grilled Beef Heart
Ingredients
- 1 beef heart, about 1kg | 2.2lb
- 1/2 cup balsamic vinegar
- Salt and pepper to taste, be generous!
- Fair amount of cooking fat, ghee, lard or coconut oil
Instructions
- Rinse the heart well under cold running water and pat it really dry.
- Cut the heart open (if your butcher hasn’t done that already) and remove any visible strings, arteries and blood vessels that may have been left behind; trim off excess fat and set aside.
- Place the heart to marinate overnight in balsamic vinegar.
- When you are ready to grill the heart, pat it really dry once again, and sprinkle generously with salt and pepper on both sides.
- Cut the heart in half if necessary, so it fits in your skillet (or if you want to save some of it for another recipe)
- Melt a fair amount of cooking fat in a large heavy skillet set over high heat. Grill the beef heart without moving the meat for 5-6 minutes per side, or until a nice golden crust forms.
- Remove the meat to a plate, tent loosely with aluminum foil and let it rest for 15 minutes.
- Slice fairly thinly against the grain and serve.
Notes
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
Currently on day 9 of a planned 60 day challenge
80 Comments on “Grilled Beef Heart”
Never have I thought to cook a beef heart before. You definitely have inspired me here to get out of my comfort zone and try a different cut!
I really hope you like it, Thalia! Make sure you let me know all about your experience if you end up giving it a try! 🙂
Grilled this yesterday, but felt like the texture was more like beef tongue than steak. It has a more dense chewiness to it that a roast or steak does not. Couldn’t sneak the cut by my texture eaters, lol. Flavor was really good though!
I have a butcher in the family so I am blessed with ALL of the animal. Loved this new recipe!! Heart is so tender and the best roast you will desire. Yes, Valentines Day will be heartfelt. 🙂
I recently discovered beef heart at our market nearby, and at $.59/lb it’s a real steal. We have to deal with anemia and food allergies, and beef is one of our safe foods, but oh the cost! Thanks so much for your post. It’s going the be very helpful.
Make sure you let me know how you like it if you end up trying it, Emilia! 🙂
Where are you getting heart so cheap. I’m jealous.
on special at the supermarket for less than $2
I’m currently training some wild ravens not as pets just as porch buddies and might go the carrier raven route once we’re good friends. I pick up beef heart for them de-veined and sliced for $1.89 a pound, not bad considering. This is from a local grocery market butcher, I’m sure a butcher only store would just give it to you, as it’s not really in high demand. Of course I eat it too. To answer a previous (or later) post beef heart is chocked full of trace elements you don’t normally get but what I like is the vitamin B12 kicker 3oz and you get 3 days worth of B12…and it’s tasty. I would recommend beef heart with bourbon, minerals taste and B12 to ward off the hangover. win win.
I love beef heart but I haven’t had it since I was a kid. My mom made all the cow organ meats, tongue, liver and heart. I am sure it was served because it was cheap and not because it was healthy.
Anyway, I can’t wait to get my hands on some heart, cause I will be making both of your heart recipe posts.
Thanks Sonia!! Oh and Happy Valentines Day 🙂
Thank you Beth, and Happy Valentine’s Day to you too! Hope beef heart is on the menu! 😉
Made this tonight for dinner and it was delicious! Will eat the leftovers in lettuce wraps for me and souvlakis for the hubby. Thanks for the recipe!!!
Glad to hear it was to your liking! Thanks for the great feedback! 🙂
I used to eat heart as a child growing up on the farm. My Mom would slice it thin, bread it and fry it quickly. Sooooo good!! I haven’t had it in years. Do you think I could put this on the barbecue grill for about the same time on each side? Is it ok to eat it medium to medium rare? Can’t wait to try the recipe. Thanks for sharing.
Absolutely, Mary. In fact, I bet it’ll be fantastic on the grill! Medium to medium rare is the way to go. 🙂
I’m in love with grilled heart. I used this recipe with trepidation remembering my mother simmering heart all day long and then baking on top of dressing. Of course there was gravy made from the liquid that the heart had cooked in. Having eaten this grilled heart, I will never go back to my mother’s way.
Wow,seriously? I’ll take that as a huge compliment, Rebecca! And thank you so much for sharing this with me. I greatly appreciate it! 🙂
I put half of my heart in the marinade, and couldn’t wait to try it. So I just finished cooking and letting it stand. I have eaten deer heart so im excited!!
Hope it was to your liking, Chris!
what should the internal temp be when it is ready to eat?
I would say no more than 120°F to 130°F, Derek – you don’t want to be overcooking this!
I have never had beef heart.When growing up and to this day a large majority of my meat comes from the wild.None of it goes to waste.nose to tail.Tongue,brain,liver,heart,even the oysters. Beef heart within a week for me.Thanks for the recipes.
You are very welcome, Rob. Hope the experience will be a success for you!
I was just gifted a beef heart and can’t wait to try your recipe ! Have enjoyed deer heart several times in the past so I see no problems here…thanks so much for your recipe !
You are very welcome, Bill. Hope the recipe is to your liking!
Does this taste any thing like chicken hearts. I do love those.
I have at present one large beef heart and two smaller pig hearts.
Not at all… it tastes very much like beef, like roast beef, in fact. Best way to find out is to try it for yourself! 😉
Thank you so much for this helpful article! I enjoy chicken hearts, as well as pickled hearts, tongues, and kidneys; so I’m going to give beef heart a go, as I purchased some from a small farm market here in Lancaster County, Penna.
Thinking aloud, I don’t understand why so many people dislike organ meat. Our ancestors certainly weren’t that picky, and what, truly are “we” supposed to get excited about that is supposedly so much better and “normal”: pizza, hot dogs, chicken nuggets, burgers, Cheez Whiz…yeah, really great (although I love all of them but the Cheez Whiz). Also, I love asking, “well, what do you think is in a hot dog?” Sorry that it’s not as trendy and exotic as sushi (!). Anyway, I don’t mean to come across as negative (no, really!), but whoever said that people were consistent. WE know better!
And thanks again for this helpful article! I should send it to some of the supposedly “authentic” PA Dutch restaurants around my area that serve…err…fried chicken and scold them as to what they’re missing as to not serving this deliciousness!
Hahaha! Thank YOU so much for this insightful intervention!
And please, don’t even get me started on Cheez Whiz. I mean really, what the fuck IS that? It most definitely is many things, but certainly not food! No word of a lie, the stuff actually makes me gag. As for hot-dogs, I never liked them, not even as a kid, and I like them even less now that I know how they’re actually made. I can’t even fathom that some people would choose to dress their hot-dogs with Cheez Whiz and have near orgasms as they eat.
Hey, to each their own, I guess… I’m not one to judge, but I can guarantee that given the choice between that and beef heart, I’d go for the beef heart… in a heart beat! 😉
I’m now a two year veteran of the Paleo movement and have never felt heron my whole 57 year life. I’ve got a heart on the counter as we speak and am looking forward to it. Any knowledge of the nutritional content? I hear they are extremely good for us. Thanks so much for the recipe.
If it tastes like steak, why not have steak?
Cuz, if it’s edible AND tastes good too, why throw it out?
Hi! I am not able to use balsamic vinegar (dealing with some food sensitivities- all vinegars are out). Would you be able to offer an alternative for marinading or is the vinegar important because of some science-ey reaction? Thanks!
There is indeed some kind of a science-ey reaction that takes place, although not a totally critical one, and also, the vinegar has a role to play on the overall flavor of the dish. I suppose lemon juice would work just as well, if you can afford to use that!
I use beer … brandy .. or whiskey to prep beef all the time.. soy sauce added or Worcestershire
I marinate beef (including heart) in lime juice, tamari (soy), with a dash of sugar (optional). Save the lemon juice for chicken IMO. :’-)
also guy I worked with use to make jerky out of beef heart ..sold it 5.00 a 1/2 lb
yum yum stuff
Does it have to marinade over night? Or is a few hours acceptable? I have very little time off and like to cook on my days off. I want to try the beef heart tonight however I was at work last night and didn’t prep it. It is currently thawing. Should be thawed at around 11:30 or noon. Want to cook it around 5 is soooooo would be in marinade for just over 5 hours. Will that be long enough?
I think the longer marinating period would be preferable, really, to let the vinegar do its thing, but you could probably get away with 5 hours… If I were in that same situation, I would totally go for it!
So it didn’t thaw in time. So I cleaned it and marinated it over night. I worked last night so the boys ate it. I didn’t get to try it. My husband cooked it on the grill outside. I gave him specific directions lol. They LOVED it. Including my ever so picky 5 year old. And my 13 year old that doesn’t really like red meat.
Happy to hear, Ronda! Hopefully next time you’ll get to taste it too! 🙂
My mom fed us heart all the time. We loved it. I fed it to my kids. Now they are adults they wont eat it but as children they did.
My girlfriend split a 1/4 Amish grass-fed cow with a friend. (just picked it up tonight)
When I talked to her earlier–she said they asked her if she wanted the heart and she said “no”. When she told me this, I said; “take it–we’ll figure it out”.
I guess people usually turn them down—because she came away with 12-hearts and 5-tongues for free!
I have some cooking to do! Thanks for the advice and recipes!
(I am liking my new girlfriend lol!)
Beef and heart are totally underappreciated indeed! Wait ’til you try them! Look for my other beef heart and tongue recipes, your girlfriend will be glad she didn’t turn them down after all!
I see that this recipe is a few years old, have you adjusted it in any way? I picked up a half of a cow today and growing up on a farm, you don’t dare give away the innards. I plan to grill the heart soon using your recipe. Thank you!
I haven’t made any adjustments at all, Carole. I don’t think that it really needs any!
I’m unsure when the “coconut oil is healthy” tend started but it is not. Olive oil or grapeseed oil are the best for you so I would recommend those instead.
Why do you say that, Sarah? I’ve been following a ketogenic diet for two years and coconut oil with it’s medium chain triglycerides is just the ticket. ( I don’t subscribe to the “saturated fat is unhealthy” dogma.)
I was always curious about this particular dish so now I am motivated to try it. It sounds really yummy and your recipe sounds easy yet delicious. You seem like a really cool down to earth individual and your story is inspirational, as I am a 39 year old guy who could use a change of diet and habits, heh. So I will ask my wife what she thinks, we’ll give it a go and if I can remember, post back with the results. Thanks for the inspiration! 🙂
Thank you Mike! I hope the recipe turns out to your liking! 🙂
This is fantastic! We have made it twice now and can’t wait to get another beef heart to have it again.
Real happy to hear, Liz! 🙂
Hi. Tried this today with mixed results… I am a poor / beginning cook so likely I made a few errors, specifically in cutting it in half. Is the 6-7 minutes for when it is not cut in half cause it seemed a bit burnt on that side and it did not lay flat. I used a cast iron skillet and coconut oil, had the temp at 8 as our stove seems to run hot. I only tried a bit as we got a last minute invite to go to a bbq and it seemed bit tough. Looking forward to trying again. Thanks for sharing your time and recipe.
I am just about to slaughter my highland bull,the first meat is the heart so great recipe as l wouldn’t have used the marinade
Only have a couple hours to marinate so sliced it first and put slices in balsamic. I’ll let you know how that works.
Holy cow (see what i did there) i never comment on these things but that recipe was killer. Soooooo simple and unbelievably delicious! I’ll be asking my butcher for heart on the regular now.
Thanks so much for the awesome feedback, Kim! Glad to hear it was to your liking!
I am curious why you used balsamic vinegar. I am going to use a burgundy wine. And then will create a wine mushroom sauce with the juices…
I love heart. I have been braising as my mother did. Sliced thin on sandwiches. Now I slice it in bite size pieces and dip it in A sweet hot mustard mixed with General Tsao sauce. Great snack food.
Delish. I loved it. Will do it again.
Thank you! I can’t wait to try it, my kids are not keen but I always eat it so I thought there might be another way of cooking it other than boiling it! Thank you once again!
First time making beef heart! I had to substitute apple cider vinegar and threw in some other spices but it came out amazingly! Organ meats let’s go!
I appreciated your recipe and your enthusiasm. I had been getting up the courage to cook some of the unusual cuts that came with my half cow. We cooked mushrooms in the leftover oil and it was a nice balance to the beefy taste of the heart. All of my kids tried it and even said it was ok.
Looks great! I love chicken and turkey heart. I’m gonna try this beef heart recipe tomorrow, after it marinates!
Oh. My. Goodness!!!!!! We raise and sell beef, and *surprise, surprise* not many people want the organ meat. Which means we get A LOT of organ meat. I tried beef heart stew, and my two year old got sick that night (it didn’t seem like her body was able to digest the small chunks, even though they were not overcooked). It also seemed like the stew had a stronger beef flavor.
This recipe, on the other hand, came out FABULOUS! I marinated it for 18 hours, but otherwise followed the recipe (cooked in coconut oil until medium rare). It came out SO tender, and SO delicious! This is a keeper, for sure!
***I love balsamic vinegar. If you are not a fan, this might not be the recipe for you. It’s worth a try, though, but maybe marinated for half the time. The vinegar balanced the strong beef flavor to make it very subtle. Texture was much like a tender steak***
This was terrible. The vinegar over powered everything and the meat was like rubber. Wasted perfectly good meat and butter. I should have just ground it into hamburger.
Do not soak your heart in balsamic vinegear! This recipie makes the meat taste like sour vinegar. The heart actually had good texture but the taste was awful! Unless you enjoy drinking balsamic straight from the bottle you probably won’t like the taste of this recipie.
Stumbled upon this recipe with a random Google search. Has been my best friend ever since. Was looking for the benefits of organ meat, and considering the heart is a muscle, it gives the same benefits but has a taste very similar to steak. You hardly need another cut of meat or cooking medium, ever again. Super easy prep, the crust is incredible, and you can mess around with rarity. Good luck and can’t recommend this enough. Will change any picky eater into an organ lover.
Thank you so much Chris for your awesome feedback and stellar review! I’m super happy to hear that the recipe was to your liking!
Well, I love beef heart and plan to try this, but since when is throwing something in a frying pan grilling?
Will be making this again! I used this recipe to prepare beef heart for the first time and prepped as suggested – the final product was AWESOME, I wound up cutting my heart into five “steaks” just before cooking – but I agree with a couple other comments that the meat was somewhat vinegary even after drying it off for cooking. I wasn’t expecting this and my seasoning clashed with the taste a bit.
Any suggestions for alternatives to balsamic vinegar, like would a standard meat marinade work just as well for the maceration step?
Nice!!
Need I say more.
As a youngster, veal hearts and dressing was one of my favorite meals but I’ve never had beef heart and wife loves fried chicken hearts but has never eaten beef heart of any kind but we were both willing to try. We are so glad we did, wow. We recommend this to any meat eater who can get over the fact that it’s a heart. I followed your recipe to the letter except I grilled it on the outdoor gas grill and it was absolutely delicious. We will definitely add this to our meal rotation. Thank-you so much.
Has anyone ever made this without marinating it overnight, but a few hours?
Hi! I just found your blog! So if I have beef heard that’s been sliced and packaged to me that way – do I just defrost several of them? then follow the recipe?
First time cooking beef heart, in the marinade but thought I would try it right away after cleaning. Tasted great, can’t wait to try it after marinating.