Step 6: 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.
Step 7: Finally, serve beef liver and onions.
Expert Tips & Tricks:
- Thinly slice liver into strips. If using frozen, thaw completely beforehand.
- Soak meat in buttermilk or milk for at least 1 hour. The longer it soaks, the more neutralized the flavor and tenderized it will become.
- Cook in one even layer. Do not overcrowd the skillet.
- Do not overcook. Use a meat thermometer to measure internal temperature. Organ meat is considered safe to eat at 160 degrees Fahrenheit.
How to Serve & Store:
Serve beef liver and onions hot and fresh. Serve alongside some green beans and potatoes, roasted veggies, or mashed potatoes. Store leftovers in the fridge for up to 3 days. I do not recommend freezing liver.
