Grass-fed Beef Organs Recipe

Trim and portion organs

Rinse the liver, heart, and kidneys under cold water. Pat dry with paper towels. Trim any connective tissue, veins, and silver skin from the heart; remove the membrane and any obvious fat from the kidneys and slice them in half to check for white core (remove if present). Slice the liver into 1/4- to 1/2-inch thick pieces for even cooking. If using skirt/flank steak, cut into 1/2-inch strips.

Soak liver (optional)

Place liver slices in a bowl and cover with milk or buttermilk. Add 1 tbs of apple cider vinegar if desired. Refrigerate for 30–60 minutes to mellow flavor. After soaking, drain and pat the liver dry.

In a large bowl, combine cold water, remaining apple cider vinegar, and 1 tsp sea salt to make a light brine. Submerge the heart and kidneys in the brine and refrigerate for 20–30 minutes. This helps draw out any strong flavors. Remove, rinse, and pat dry before cooking.

Prepare aromatics

Heat a large heavy skillet (cast iron preferred) over medium heat. Add 1 tbs olive oil and 1 tbs butter. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes. Push onions to the side of the pan.

Add another 1 tbs olive oil to the center of the pan. Increase heat to medium-high. Add the heart and kidney pieces first (they take slightly longer), sear for 2–3 minutes per side until browned. Remove to a plate and tent with foil. Add the liver and steak strips in a single layer (do not crowd—cook in batches if needed). Sear liver 1–2 minutes per side for medium-rare to medium (overcooking makes it tough), or longer if you prefer. Season organ pieces with smoked paprika and black pepper as they cook.

When cooking the final batch, add the remaining 1 tbs butter and the minced garlic for the last 30 seconds to 1 minute to bloom the flavor without burning.

Deglaze pan

Reduce heat to medium. Add the red wine (or 1 cup beef stock) to the hot pan to deglaze, scraping up browned bits with a wooden spoon. Allow the liquid to reduce by about half, 2–4 minutes.

Add the remaining beef stock if needed to make about 1 to 1 1/2 cups of sauce. Stir in Dijon mustard, thyme, and bay leaf. Simmer gently for 3–5 minutes to meld flavors.

If you want a creamier sauce, reduce heat and stir in heavy cream, simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning with remaining sea salt and black pepper.

Return the seared heart, kidneys, steak (if used), and then the liver to the skillet to warm through in the sauce for 1–2 minutes. Avoid overcooking the liver—remove it as soon as it's warmed to the desired doneness.

Stir in lemon juice and chopped parsley/chives. Spoon the caramelized onions over the top. Discard the bay leaf.

Taste and adjust final seasoning. Serve immediately.