Dicovered this cut of meat a couple years ago. It is so delicious. Remove any white fat, ventricles or spider webbing from heart. Cast iron skillet. Medium/High heat. Add butter and EVOO. Cook onions halfway, add minced garlic and cook a couple more minutes. Make room for heart steaks and cook for a minute or two on each side. DO NOT OVER COOK! Medium at most. Deglaze with some red wine. Remove and plate. Garnish with some fresh thyme from the garden. So tender and delicious. I feel so bad for leaving so many of these guys in the woods for the coyotes over the years.