Hey Kevin! Thank you so much. I went with a Ruhlman kind of preparation but took it in a completely different step. I grilled some Portuguese bread I made with a garlic glove smear and cultured butter and made a really nice sandwich from the heart. Added some pepperjack, arugula and a smear of garlic mayo and I had one hell of a sandwich.
It is a really hard meat to cook though. It's so lean that if you don't grille it ripping hot and fast it turns tough as I experimented with one of the thinner slices I had. It still tastes great but is definitely not as tender, so medium rare is as high as you want to take it. That's hard since you generally want to slice it thin and if you want a good sear you risk overcooking it.
Still though, if you think that beef these days is severely lacking in flavor compared to what it use to be when all cows were raised on the farm, then heart should be your new best friend. It's like a cow ate an entire other cow and then kicked you in the mouth. The flavor is awesome, and not gamey at all.
