Name: Beef Liver and Onions
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Other
Ingredients: 12 ounces beef liver; 1 cup buttermilk; 1 yellow onion; 2 tablespoons olive oil; 0.5 tsp garlic powder; 0.5 tsp black pepper; 0.5 tsp sea salt

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Beef Liver and Onions

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, add sliced beef liver to a bowl. Pour buttermilk on top. Soak in the refrigerator for at least 1 hour up to overnight.

Once beef has soaked, remove from buttermilk. Pat dry with paper towels. Season on both sides with garlic powder, pepper and sea salt. Discard buttermilk.

In a large skillet, add 1 tablespoon olive oil over medium heat. Add in sliced onions.

Cook onions until tender. Stir occasionally to prevent burning. Remove onions from skillet.

Add remaining 1 tablespoon olive oil to skillet. Add seasoned beef liver to the pan.

Sear on both sides for about 2 to 3 minutes, until internal temperature reaches 160 degrees Fahrenheit. Add onions back to pan for 1 minute to heat up.

Finally, serve beef liver and onions.

Nutrition

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Tips & Tricks (5)

Buttermilk Soak Breakthrough 🥛
Soak beef liver in buttermilk for 30 minutes to 2 hours before cooking to neutralize bitter flavors and dramatically improve tenderness through enzymatic action.
Slice Against the Grain 🔪
Cut liver into thin slices perpendicular to the muscle fibers to break down connective tissue and ensure maximum tenderness with each bite.
Caramelize Onions Low and Slow 🧅
Cook onions separately on medium-low heat for 20-25 minutes before adding liver, allowing them to develop deep sweetness that balances the liver's earthy notes.
High-Heat Sear Strategy 🔥
Pat liver dry with paper towels and sear in a very hot olive oil pan for just 1-2 minutes per side to create a flavorful crust while keeping the interior tender and slightly pink.
Don't Overcook the Liver ⏱️
Remove liver from heat when still slightly soft to the touch (medium-rare) as it continues cooking residually and becomes rubbery if cooked past this point.