The heart... It is awesome. Cleaned the fat and the veins, sliced it in steaks and put it in a soy/olive oil/minced garlic/black pepper/lemon home made marinade and will leave it there until tomorrow BUT... Since I could not wait got one of the steaks out after an hour. Wrap it in bacon, preheat the oven for 350 deg and did a 5 min one side, 6min the other to leave it medium rare. Bacon was not as crisp as I like, I generally do 450 deg and 6 to 8 minutes per side for the backstrap and the bacon comes out toasty BUT the backstraps get close to well done. I think I need to precook the bacon... Anyway, I could compare it to rib eye steaks... The bad part is that the heart is high in cholesterol so be careful. I started using the low sodium soy sauce....

Have you guys tried it?