Beef Hearts Recipe

Prepare and trim hearts

Rinse the beef hearts under cold water and pat dry with paper towels. Place on a cutting board. Trim away visible fat, connective tissue, large blood vessels, and the thick white membrane. Halve or quarter each heart as needed so pieces are roughly uniform (about 1 to 1½-inch thick).

Combine marinade

In a medium bowl whisk together olive oil, soy sauce, red wine vinegar, minced garlic, chopped rosemary, smoked paprika, ground black pepper, kosher salt, and honey or brown sugar if using. Taste and adjust for balance (should be savory with a touch of acidity).

Marinate

Place trimmed heart pieces into a resealable bag or nonreactive container. Pour the marinade over the hearts, pressing to fully coat and removing excess air if using a bag. Refrigerate for 1 to 4 hours. For best texture and flavor, do not exceed 8 hours.

Bring to room temperature

About 30 minutes before cooking, remove the hearts from the refrigerator to come closer to room temperature. Reserve the marinade for basting (see note).

Preheat pan or grill

If pan-searing: heat a heavy skillet or cast-iron pan over medium-high heat until very hot. If grilling: preheat grill to medium-high and oil the grates.

Sear the hearts

Add 1 tablespoon olive oil to the hot pan (or brush oil on the grill). Remove hearts from marinade, letting excess drip back into the container. Place hearts in the pan (or on the grill) in a single layer without crowding. Sear undisturbed for 2 to 3 minutes until a deep brown crust forms, then flip and sear the other side 2 to 3 minutes. Total cook time should be about 4 to 6 minutes for medium-rare to medium depending on thickness. Avoid overcooking — beef heart is best slightly pink and tender.

Finish with butter and shallot

Reduce heat to medium. Push the hearts to the side and add the butter and minced shallot to the pan. Cook shallot 1 to 2 minutes until softened, then spoon the melted butter and shallot over the hearts (baste) for 30–60 seconds to finish. If using a grill, transfer seared hearts to a warm tray and quickly sauté shallot in a small skillet with the butter, then spoon over the hearts.

Rest and dress

Transfer hearts to a cutting board and let rest 5 minutes. Slice against the grain into 1/4- to 1/2-inch slices if desired. Drizzle with fresh lemon juice, sprinkle chopped parsley, finish with a pinch of coarse sea salt and freshly ground black pepper.

Serve

Serve warm with crusty bread or roasted vegetables. Spoon any pan juices over the slices. Leftovers can be chilled and sliced for salads or tacos.