These grilled beef heart steaks are so incredibly flavorful that some simple seasoning is all they need to be perfect. They cook quickly and are easy enough for even a beginner to master. Not to mention, it is amazingly nutritious.
These are the perfect meaty entree. Try my steak sauces and pair with some grilled corn on the cob and dauphinoise potatoes for a tasty dinner.
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If you've never tried out beef heart, you need to make sure you pick it up the next time you are at the store. In fact, this recipe is a fantastic way to venture out into trying some new types of meat.
It is a versatile piece of meat that pairs well with other flavors and can be cooked in a variety of ways. In short, it is incredibly easy to grill and is extremely tasty as well.
🥘 Ingredients
You should be able to find the beef heart at your local supermarket. If not, you can get it at a butcher shop.
- Beef Heart - 2-pound beef heart.
- Olive Oil - ½ tablespoon of extra virgin olive oil.
- Salt & Pepper - ½ teaspoon of both salt & pepper, adjusted to taste.
- Paprika - ½ teaspoon of paprika (or smoked paprika).
- Onion Powder - ¼ teaspoon of onion powder.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Grill Beef Heart Steaks
This recipe is no harder to make than any other grilled meat. All you'll need to get started is your grill, some grilling utensils, and a sharp knife.
A typical beef heart will give you 4 steaks. If you're needing some more, you can pick up an additional beef heart.
Prepare The Beef Heart
- Prepare the grill. To get started, clean and oil your grill, and then preheat it to high heat (450°F+ / 230°C+). Two-zone heat is ideal for cooking your beef heart steaks.
- Rinse meat. Meanwhile, rinse the 2-pound beef heart under cold water and pat it dry.
- Cut the steaks. Cut the beef heart open (if it was not already done) and remove any visible arteries or blood vessels as well as trim off any excess fat. Then, cut it into 4 steaks (the chamber halves are easily cut in half, which helps them to cook quickly).
Season & Grill
- Season. Once your grill is hot, coat with ½ tablespoon of olive oil on all sides, and then season the meat generously with ½ teaspoon each of salt, pepper, and paprika, and ¼ teaspoon of onion powder. Transfer the seasoned beef heart steaks onto the grill (*see note).
- Grill. Sear the steaks for roughly 3 minutes per side over direct heat. Then, move the meat to indirect heat and let it finish cooking until it reaches your desired level of doneness (*see note).
- Rest. Once done, remove the beef heart steaks from the grill and let rest for at least 5 minutes before slicing and serving.
💭 Angela's Pro Tips & Recipe Notes
- Make sure to season your meat immediately before placing it on the grill. If you let it sit with the seasoning for longer than 3 minutes, it will dry out your meat. At this point, you would need to wait at least 40 minutes for the moisture to return.
- If you want some extra flavor, feel free to marinate your beef hearts. My London broil marinade would be exceptionally tasty for this! After rinsing and cutting the beef heart, place it into a container or large Ziploc bag and cover it with the marinade. Place it in the fridge for at least 30 minutes, or up to 24 hours, before cooking.
- Use a meat thermometer to know when your beef hearts are cooked to your liking.
- Medium-rare: 135°F/60°C
- Medium: 145°F/65°C
- Medium-well: 155°F/70°C
- To store: Place your leftovers into an airtight container and keep them in the refrigerator for up to 4 days.
- To reheat: Reheat your grilled beef heart in the microwave, on 50% power, using short increments of time so that you do not dry it out.
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❓ Recipe FAQs
Beef heart tastes extremely meaty, with just a slight hint of a gamey flavor. The best way to describe it is an intensely rich beef flavor! It has a nice and firm texture to go along with it, as well.
This is an incredibly versatile cut of meat that can handle being cooked in a variety of ways. It can be grilled, baked, seared, slow-cooked, or made into soup.
The best way to cook it is truly up to you. However, grilled is probably one of the most popular methods!
Of course, you can pick up beef heart at a butcher shop, but did you know it is also super easy to find at your grocery store? Yep!
If you've never noticed it before, go ahead and take a second look at the meat counter in the supermarket. Beef heart is pretty easy to find, relatively cheap, and widely available.
🥩 More Beef Recipes
- Grilled T-Bone Steak
- Bavette Steak
- Beef Enchiladas
- Hamburger Steaks
- Pan Seared Hangar Steak
- Grilled Cowboy Ribeye Steak
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📖 Recipe Card
Grilled Beef Heart Steaks
Ingredients
- 2 lbs beef heart
- ½ tablespoon olive oil (extra virgin)
- ½ teaspoon each, salt & pepper (to taste)
- ½ teaspoon paprika (or smoked paprika)
- ¼ teaspoon onion powder
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To get started, clean and oil your grill, and then preheat it to high heat (450°F+ / 230°C+). Two-zone heat is ideal for cooking your beef heart steaks.
- Meanwhile, rinse the beef heart under cold water and pat it dry.
- Cut the beef heart open (if it was not already done) and remove any visible arteries or blood vessels as well as trim off any excess fat. Then, cut it into 4 steaks (the chamber halves are easily cut in half, which helps them to cook quickly).
- Once your grill is hot, coat with olive oil on all sides then season the meat generously with salt, pepper, paprika, and onion powder. Transfer the seasoned beef heart steaks onto the grill (*see note).
- Sear the steaks for roughly 3 minutes per side over direct heat. Then, move the meat to indirect heat and let it finish cooking until it reaches your desired level of doneness (*see note).
- Once done, remove the beef heart steaks from the grill and let rest for at least 5 minutes before slicing and serving.
Notes
- Make sure to season your meat immediately before placing it on the grill. If you let it sit with the seasoning for longer than 3 minutes, it will dry out your meat. At this point, you would need to wait at least 40 minutes for the moisture to return.
- If you want some extra flavor, feel free to marinate your beef hearts. My London broil marinade would be exceptionally tasty for this! After rinsing and cutting the beef heart, place it into a container or large Ziploc bag and cover it with the marinade. Place it in the fridge for at least 30 minutes, or up to 24 hours, before cooking.
- Use a meat thermometer to know when your beef hearts are cooked to your liking.
- Medium-rare: 135°F/60°C
- Medium: 145°F/65°C
- Medium-well: 155°F/70°C
- To store: Place your leftovers into an airtight container and keep them in the refrigerator for up to 4 days.
- To reheat: Reheat your grilled beef heart in the microwave, on 50% power, using short increments of time so that you do not dry it out.
Chrissy says
Started doing carnivore diet and trying to get more beef organ meat in, this is now a fav of mine, thanks!
Michelle says
I am just getting into organ meats and OH MY - this recipe was a hit last night! My toddler loved it and my husband was pleasantly surprised. We also had a lot of energy after eating it. I subbed the olive oil for tallow and it was still divine - most recipes call for marinating and have more seasonings so I was skeptical, but this was fantastic. Thank you! This will be on the weekly rotation for sure!