The Ketovore

Pan-Seared Beef Heart Skewers with Flavored Ghee

Pan-Seared Beef Heart Skewers with Flavored Ghee

Let us talk about beef heart—the most underrated cut in the entire butcher case. While everyone fights over ribeyes and tenderloins, this incredible muscle sits there waiting for someone brave enough to discover its secret: beef heart tastes remarkably like the best lean steak you have ever had, with a clean, minerally depth that puts conventional cuts to shame.

If you are new to offal, heart is the perfect gateway. It does not have the strong, irony flavor of liver or the challenging texture of tripe. It is pure muscle—dense, flavorful, and incredibly affordable. Sliced thin and seared hot, then finished with a pat of herb-infused ghee, these skewers deliver serious nose-to-tail nutrition in a package that tastes absolutely luxurious.

This is carnivore cooking at its finest: zero carbs, maximum flavor, and the kind of nutrient density that makes your body sing. Your ancestors would be proud.

Why This Recipe Works

  • Incredibly lean, deeply flavorful: Heart is pure muscle with a clean, beefy taste that surprises first-timers.
  • Nutrient powerhouse: Packed with CoQ10, B vitamins, iron, and zinc—nature’s multivitamin.
  • Budget-friendly: Often a fraction of the cost of conventional steaks.
  • Quick cooking: Unlike tough braises, heart cooks fast and hot like a good steak.
Beef heart skewer ingredients on dark slate
Nose-to-tail cooking starts here

Ingredients

For the Skewers

  • 1.5 lbs beef heart, trimmed and cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp coarse sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • Wooden or metal skewers

For the Herb Compound Ghee

  • 4 tbsp ghee, softened
  • 2 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1/2 tsp flaky sea salt
  • Zest of 1/2 lemon

Instructions

Prep the Heart

  1. Trim: Remove any fat, silver skin, and the tough valves from the heart. You want clean, red muscle.
  2. Cube: Cut into 1-inch cubes, keeping pieces relatively uniform for even cooking.
  3. Season: Toss cubes with avocado oil, salt, pepper, garlic powder, and paprika. Let sit 15-30 minutes at room temperature.

Make the Compound Ghee

  1. Combine softened ghee with garlic, rosemary, thyme, salt, and lemon zest.
  2. Mix well and set aside at room temperature.

Cook the Skewers

  1. Thread: Skewer the heart pieces, leaving small gaps between for even cooking.
  2. Heat: Get a cast iron skillet or grill screaming hot.
  3. Sear: Cook skewers 2-3 minutes per side for medium-rare (internal temp 130-135°F). Heart is best served pink—overcooking makes it tough.
  4. Rest: Let rest 3-5 minutes.
  5. Finish: Top with a generous dollop of herb compound ghee and let it melt over the hot meat.

Nutrition (per serving, serves 4)

  • Calories: 320
  • Fat: 18g
  • Protein: 38g
  • Net Carbs: 1g

Tips

  • Do not overcook: Medium-rare to medium is ideal. Heart gets chewy when well-done.
  • Source matters: Grass-fed heart has better flavor and nutrition. Ask your butcher.
  • Slice against the grain: If serving sliced rather than cubed, cut against the grain for tenderness.
  • First timer? Mix heart cubes with regular beef cubes on the same skewer—you might not notice the difference.