How to Make the Perfect Beef Heart Steak with Beef Liver Crumble
American · Medium · 40 min · 2 servings
Beef heart is one of the most underrated cuts available and when treated like a steak it produces a lean and flavorful carnivore meal with exceptional nutritional density. Paired with a crispy pan-fried beef liver crumble, this dish delivers an extraordinary concentration of vitamins and minerals.
Why this recipe works
This Beef Heart Steak with Beef Liver Crumble recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 720 calories with 98g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs beef heart trimmed and sliced into steaks
- 0.5 lbs beef liver
- 3 tsp sea salt
- 1 tsp black pepper
- 2 tbsp beef tallow
- 1 tbsp unsalted butter
Step by step instructions
Step 1: Prepare the Organs
Trim any visible sinew, fat, and valves from the beef heart and slice it into one-inch thick steaks. Pat all surfaces completely dry with paper towels. Cut the beef liver into small half-inch pieces and press them dry as well. Season all pieces with sea salt and black pepper.
Step 2: Sear the Beef Heart Steaks
Heat beef tallow in a cast iron skillet over very high heat until smoking. Sear the heart steaks for 3 minutes per side until deeply browned. Beef heart should be cooked to medium-rare like a regular steak or it becomes tough. Remove and rest immediately.
Step 3: Crisp the Liver Crumble
In the same pan over medium-high heat, add the butter and diced liver pieces. Do not move them for 2 minutes allowing them to develop a crispy crust on the bottom. Stir once and cook for another 2 minutes. The pieces should be browned outside and just cooked through inside.
Step 4: Plate and Serve
Slice the rested beef heart steaks against the grain into thick pieces. Arrange them on a plate and scatter the crispy liver crumble over the top. Drizzle any pan drippings from both the heart and liver over everything and serve immediately while hot.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- beef heart → venison heart
- beef liver → chicken livers
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Cooking beef heart past medium which makes it extremely tough and chewy due to its dense muscle fibers
- Overcrowding the pan with liver pieces which causes them to steam and turn gray instead of getting crispy
Nutrition facts
Per serving: 720 calories, 98g protein, 3g carbs, 32g fat, 0g fiber.
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