How to Cook Beef Liver in a Cast Iron Skillet
Learn to gently cook tender liver with butter in a cast iron skillet.
Servings: 4 liver slices
Equipment
- large Cast Iron Skillet
- a fork for flipping liver
Ingredients
- 2-3 Tablespoons butter
- 4 large slices of beef liver
- salt to taste
- optional herbs: oregano, rosemary or thyme
- optional alliums: onions, shallots or garlic
Instructions
- Measure butter (or oils) into your cast iron skillet.
- Turn burner on stove to medium heat, and pre-warm your cast iron skillet.
- If you want to use garlic, onions or shallots, prepare them now.
- When pan is hot, add slices of liver (they should gently sizzle or bubble), and any alliums you prepared.
- After adding liver, decrease the stove burner to medium-low (about a 3 on my electric stove).
- Liberally sprinkle the surface of your liver with salt.
- Cook liver for 1-2 minutes, until brown shows on the edges and creeps up through vein or artery holes.
- Use a fork to flip the liver and once again sprinkle with salt.
- Cook for about 1-2 minutes, until you see blood pooling on the surface.
- Flip liver again. Cook it for about 1 minute, before flipping again.
- Continue to flip liver every 1 minute as it cooks under low heat, until the blood no longer pools and the inside is a very faint pink (sometimes it's hard to get it perfect).
- Serve liver hot and enjoy!
