Chef Antonio Iocchi highlights the virtues of beef heart, suggesting it be sliced into half-inch steaks and seared for optimal texture and flavor. He recommends cooking methods akin to liver, emphasizing quick cooking to avoid dryness. After cooking, allowing the meat to rest for a few minutes is crucial for juice redistribution, enhancing tenderness and flavor. Fogo de Chão, a prominent steakhouse, also incorporates innovative dining experiences, including a rewards program for loyal customers.
"Beef hearts can be cooked similarly to liver. I recommend slicing it into half-inch steaks and searing them on a flat top or skillet."
"For an even better result, you can also use a churrasco-style grill... to achieve that same perfect caramelization."
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