sliced beef heart

2016-04-30 a.o.

Beef heart is pure lean muscle and—like no other in the body—it never rests. On the other hand, the connective tissue that holds the heart together is quite tough.

It is possible to request a whole heart to stuff and bake, but I have not tried that so far. My store sells it pre-sliced, in packages of up to 2 lbs. The slices are long and narrow, usually no more than 3/8" thick. That is a thin steak, and I treat it as such for preparing it.

Always trim away the tough tendon sheet inside and out. Unless you stew them for a long time, they remain chewy. That is not what I want to do with the steak. I use a hot pan to sear the outside dark brown, but for fairly short time to keep the inside rare to medium-rare. Overcooked heart quickly gets chewy.


This is what you need for 2 servings:

  • 4-8 slices of beef heart, trimmed, ½ lb.
  • olive oil
  • S&P
Pic1: pan-fried beef heart


Pic2: outside of beef heart
Pic3: inside of beef heart
Pic4: sliced and trimmed


Pic5: 1st side
Pic6: turn over
Pic7: keep going until dark brown - 2016-04-30