Reap the many benefits of clean grass-fed organ meats like the Beef Heart. Beef heart is inexpensive, full of flavor, quick-cooking and versatile. Beef heart is low in fat and saturated fat while being an excellent source of protein, vitamin B-12, riboflavin, iron, selenium and copper. Quickly browning or charring the outside while leaving the interior medium-rare is a fast and easy way to experience the heart. Like a steak, the organ benefits from being left to rest for a couple of minutes so as not to lose that beefy juice. Since the heart lacks the well-marbled fat of a good cut of rib-eye, it’s best to leave the slices of heart on the rare side of medium-rare, as you would for a tenderloin, to prevent toughness. If you’re cooking the heart indoors instead of grilling, it’s best to quickly sear the slices on a cast iron to get a decent crust on the outside without overcooking the interior.