How to Cook The Best Pan-Seared Beef Heart
Learn how to transform a whole beef heart into a delicious, nutritious meal. All the tricks to clean, cut, prepare, and cook the best pan-seared beef heart. A simple and affordable recipe for tender, juicy and flavorsome beef heart that deserves a spot in your weekly dinner rotation.
Equipment
- Cutting board and sharp knife for prepping heart
- Cast iron or stainless steel skillet
Ingredients
- 1 beef heart about 3-4 pounds
- 3 tbsp butter ghee, or tallow
- 2 teaspoons salt
- 1/2 teaspoon pepper optional
- 1 teaspoon dry sage or herbs of choice optional
Instructions
- Clean and slice the beef heart into 1/2 to 1/4 thick slices (refer to post instructions above).
- Generously season the meat with salt and pepper and/or herbs (optional) on both sides.
- Heat your cooking fat of choice in a cast iron or stainless steel skillet over medium-high heat.
- Once the pan is hot and the fat melted, add the beef heart slices. Work in batches if necessary and avoid overcrowding the pan. Cook for about 3 minutes on each side, flipping the meat only once. Aim to cook your heart to medium-rare and still slightly pink in the center to avoid a tougher result. You can check the internal temperature with a thermometer if you wish: aim for 130-145 °F (55-65 °C).
- Remove from the pan, allow to rest for a couple of minutes, then serve warm with your favorite sides.