Barbecued Herb & Butter Beef Heart


You read that correctly, beef heart. Plump, delicious, enormous, organic beef heart. I'll bet there's more than one way to prepare this intimidating organ meat, but this was our first attempt. To tell you the truth, it came out much more incredible than we could have hoped for. We created this recipe for our newest episode of Big Primal, where we featured the use of several organ meats and bones. If you haven't seen the video yet, check it out here.

As the title implies, this recipe was cooked on the BBQ in the form of "steaks". An entire heart should easily split into about 8 steak size pieces. Check with your local butcher/farmer to see what is available, some may offer pieces of it "pre-cleaned" for you (meaning they've removed all the cute little arteries and such). I have seen beef heart sold in halves and quarters before at Nature's Emporium, though this time we bought it as an entire heart. If you buy an entire heart and don't want to eat heart all week long, cut it in quarters or halves and freeze the remaining pieces in individual freezer bags. When you need a piece, you can pull one out in the morning. It thaws pretty quickly, similar to steak.

Now, fire up those grills and eat your heart out!

One love,

-Jon + Barbara.

TIME: 25 min (after soaking for 15-30 min).

YIELD: 4 heart "steaks" (per 1/2 a heart)


1/2 of an organic beef heart

2 tbs organic/grass-fed butter

fresh rosemary

fresh thyme

1-2 tsp sea salt (to taste)

1/3 cup apple cider vinegar

1 tbs virgin olive oil


1. Remove heart from packaging and rinse off well with water. Massage the heart with olive oil and place in a bowl in the apple cider vinegar. Allow to soak for 15-30 minutes, the longer the better.

2. Remove heart from bowl. If your heart did not come "pre-cleaned" for you than you will have to do that next. Using a sharp knife, cut off and dispose of any little (or large) arteries and odd bits of connective tissue you can find on the heart. One side of the heart will have a thick layer of dense fat on it. We recommend cutting that off as it feels like it would be too dense to enjoyably chew and eat.

3. After cleaning the heart, slice it into 4 pieces, approximately the same size and thickness of a common cut of steak.

4. Pre-heat BBQ to relatively high heat, finely chop rosemary and thyme, and melt butter over low heat on the stove.

5. Brush the heart steaks with melted butter and generously rub with sea salt, rosemary, and thyme, on both sides of the meat.


6. Cook it on the BBQ the exact same way as you like your steak. We cooked it for about 5-10 minutes per side to achieve a medium-rare type finish. I cooked it a little longer by accident the second time I made this, it was amazingly delicious both ways.

7. Eat that heart!