Beef Liver Steak

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Beef Liver Steak

Description

Beef Liver Steak is a classic, nutrient-dense dish known for its rich flavor and tender texture when prepared correctly. Often pan-seared with onions and finished with butter or herbs, this recipe transforms beef liver into a savory, satisfying meal. Proper soaking and quick cooking are key to reducing bitterness and achieving a tender steak-like result.

Ingredients (Serves 2)

  • 1 lb (450 g) fresh beef liver, sliced ½-inch thick

  • 1 cup milk or buttermilk (for soaking)

  • 1 medium onion, thinly sliced

  • 2 tbsp all-purpose flour (optional, for dredging)

  • 1 tsp salt (adjust to taste)

  • ½ tsp black pepper

  • ½ tsp paprika (optional)

  • 2 tbsp olive oil or beef tallow

  • 2 tbsp butter

  • 1 tsp garlic powder (optional)

  • Fresh parsley (for garnish)

Instructions

  1. Soak the Liver

    • Rinse liver slices under cold water.

    • Soak in milk or buttermilk for 30–60 minutes in the refrigerator.

    • Drain and pat dry thoroughly with paper towels.

  2. Prepare the Onions

    • Heat 1 tbsp oil in a skillet over medium heat.

    • Add onions and cook until soft and caramelized (8–10 minutes).

    • Remove onions and set aside.

  3. Season & Dredge

    • Season liver with salt, pepper, paprika, and garlic powder.

    • Lightly dredge in flour if using (shake off excess).

  4. Cook the Liver

    • Heat remaining oil and butter in the same skillet over medium-high heat.

    • Add liver slices and cook 2–3 minutes per side until browned but slightly pink inside.

  5. Finish

    • Return onions to the pan and warm through.

    • Garnish with parsley and serve immediately.

    • Chef’s Notes

  • Overcooking liver makes it tough and grainy.

  • Milk soaking helps mellow strong flavors.

  • Liver should be just cooked through, not well done.

Tips for Best Results

  • Choose bright reddish-brown liver with no gray spots.

  • Remove any visible membranes before cooking.

  • Use a cast-iron skillet for best searing.

  • Serve immediately—liver does not reheat well.

Serving Suggestions

  • Mashed potatoes or cauliflower mash

  • Steamed green beans or spinach

  • Crusty bread or sourdough

  • Side salad with lemon vinaigrette

Nutritional Information (Approx. per serving)

  • Calories: 320 kcal

  • Protein: 35 g

  • Fat: 18 g

  • Saturated Fat: 7 g

  • Cholesterol: 350 mg

  • Iron: 6.5 mg (≈36% DV)

  • Vitamin A: 6,500 IU (over 100% DV)

  • Vitamin B12: 70 mcg (over 1000% DV)

  • Zinc: 4.5 mg

Values vary depending on preparation.

Health Benefits

  • Extremely nutrient-dense: One of the best natural sources of iron and vitamin B12.

  • Supports energy & red blood cells

  • Boosts immunity: Rich in vitamin A and zinc.

  • Supports brain health: High in choline and B vitamins.

  • Great for anemia prevention

Frequently Asked Questions (Q&A)

Q: Why soak beef liver in milk?
A: Soaking removes bitterness and softens the strong mineral flavor.

Q: Can I skip the flour?
A: Yes. Flour adds a light crust but is optional for low-carb diets.

Q: How do I know liver is cooked properly?
A: It should be browned outside but slightly pink and tender inside.

Q: Is beef liver healthy to eat often?
A: It’s very nutritious but best enjoyed 1–2 times per week due to high vitamin A content.

Q: Can I freeze beef liver?
A: Yes. Freeze raw liver tightly wrapped for up to 3 months.

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