Heart at 90 degrees: Grilling

Cook it through and it goes chalky. Best when the outside has colour and the centre is still faintly pink. Specialty organ — freshness and trim beat any stamp. A muscle that never rests, fine-grained and firm, with almost none of the off-notes that put people off other organs. Low in fat and frank in chew, it eats closer to a dense steak than to classic offal — which is why it is often the gateway cut for hesitant eaters.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Grilling.” Use 90 degrees and 90 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Heart to 90 degrees and serve it as “Grilling.” The other figure to watch is 90. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Choose pieces trimmed of blood clots and white tendon, with a surface that is not slimy.

Cook Heart to 90 degrees and serve it as “Grilling.” The other figure to watch is 90. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. Choose pieces trimmed of blood clots and white tendon, with a surface that is not slimy. A cut’s grain comes from how much the muscle worked. Heart needs heat through to 90 degrees before “Grilling” makes sense. 90 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.