Grilled Beef Heart - For the Carnivore Diet
Beef heart is lean, flavorful, and turns wonderfully tender when cooked hot and fast. With just salt and a little beef tallow, it grills up like a rich, beefy steak at a fraction of the cost.
The keys are trimming, slicing across the grain, and avoiding overcooking. Remove silverskin and tough valves, then cut the heart into 1/2-inch steaks or strips. A high-heat sear for just a few minutes per side keeps the meat rosy and tender. Threading strips onto skewers helps prevent small pieces from slipping through the grates.
Let the meat rest briefly, then slice thinly against the grain and finish with a drizzle of melted tallow or a pinch of flaky salt. It’s great on its own or piled next to eggs. Aim for medium-rare to medium (about 130–135°F) for the best texture.
Ingredients
- 1 whole beef heart (about 2 lb / 900 g), trimmed
- 2 tsp kosher salt, plus more to finish
- 1 tbsp beef tallow, melted
- Optional: metal or soaked wooden skewers (if grilling strips)
Instructions
- Trim: Rinse and pat the heart dry. Butterfly it open, then remove valves, gristle, and any thick silverskin. Flatten and slice into 1/2-inch steaks or 1-inch-wide strips across the grain.
- Season: Sprinkle evenly with salt and toss with melted beef tallow to coat. Rest at room temperature 20–30 minutes while you heat the grill.
- Preheat: Heat a grill to high (about 500°F/260°C). Clean and oil the grates.
- Grill: Lay steaks or skewered strips on the hot grates. Sear 2–3 minutes per side for medium-rare (internal 130–135°F/54–57°C). Do not overcook; heart toughens past medium.
- Rest and finish: Transfer to a board and rest 5 minutes. Slice thinly against the grain. Taste and finish with a pinch of salt or a drizzle of melted tallow. Serve immediately.