Trim away fat, connective tissue, valves, and any blood vessels
Rinse the heart under cold water and pat it dry
Slice the heart open and remove any remaining clots or tough inner tissue
Cut into steaks, strips, or bite-sized pieces
Season with salt, pepper, and any desired spices or marinade
Heat a skillet, grill, or cast-iron pan over medium-high heat
Add oil or butter to the pan
Cook the heart quickly to medium-rare or medium, about 2 to 4 minutes per side for thin slices
Avoid overcooking to prevent toughness
Rest the meat for a few minutes before slicing
Serve with onions, garlic, mushrooms, or your preferred sides