Quick and easy liver recipe

You CAN cook your beef liver...

The Liver King eats his liver raw, and if you get yours from a trusted source and are a hardcore barbarian, go for it. But… perhaps you don’t find that to be palatable and you feel like eating raw liver is a barrier to entry you just won’t cross. You’re not alone. So in the interest of keeping perfect from becoming the enemy of good, let’s delve into the act of cooking liver in a way that will deliver you a delicious, budget friendly, nutrient dense meal even your kids will devour. 

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What you need:

• Liver. Find a farm near you. If you don’t know where they are, go to Eat Wild. Find a butcher. Go online to White Oak Pastures. Go to your local grocery store. These places all have liver and you’ll find it to be an economical choice. In our experience, some grocers will simply charge you for the packaging. 
• Sea salt. Choose a quality salt that hasn’t been fooled around with. We like Redmond. 
• Bacon. We prefer thick bacon from a butcher and, crazy enough, this is somehow typically cheaper than the ultra processed garbage out there. 
• Milk. You can go raw here if it’s available to you. Just try to make sure it’s organic.
• Butter. Raw is good. Amish rolled butter is incredibly delicious. Or you can make your own. This is not a difficult endeavor. Maybe we’ll write an article on this process in the future.
• A cast iron skillet. Damn near all of our recipes require this item. Keep seed oils away from this important tool. Our resident, barbaric, endurance athlete/copywriter hates being indoors. He writes outside and cooks outside, so instead of a skillet, he uses a cast iron Blackstone grill and it’s the jam, Sam.
• A glass bowl. Stay away from plastic if you can. Stainless steel is a good alternative.
• Tongs.
• Patience. This particular virtue is one required for proper nose to tail cooking.
• Teeth.
• Wooden cutting board. Again, avoid plastic, especially when it comes to cutting boards. You’re chopping food with a knife and plastic WILL get in your food if you use it.

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Step by step…

Step 1.

Slice your liver into whatever thickness you desire.

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Step 2. 

Place liver slices in your glass bowl and cover the slices with milk. You can skip this step if you prefer the irony, bitter taste of liver or if you don’t tolerate dairy. If you do choose to soak your liver in milk, refrigerate it and let it soak for at least an hour. You know what to do while you wait… pushups!

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Step 3. 

Remove the liver from the milk, and coat generously with your sea salt. You can add pepper, garlic powder, or onion powder if you like. Thyme is also good. Whatever you want. Just like all meat, let your liver sit out until it reaches room temperature. In this particular situation, however, there is only one acceptable primal activity to engage in while this occurs, which is to engage in step 4.

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Step 4. 

Put your thick, sexy bacon on that wooden cutting board and cut into small, bite sized pieces. Then throw that bacon in your cast iron skillet and add butter. Yes. Butter and bacon. This is the stuff dreams are made of. Cook on medium heat until it’s crispy. Set aside for later, but leave that gorgeous bacon grease and butter in that skillet, and keep that pan on medium heat. We waste nothing.

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Step 5.

Add a little butter if you feel so compelled. This is optional, but with butter, it’s generally understood that more is better. If you do, let it melt. Then toss in your liver slices and cook it until it’s gray ⅔ up from the bottom. Flip and cook for another 2 to 3 minutes.

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Step 6.

Put the bacon back on top and spoon some of the buttery, bacon greasy mixture from your skillet on top.

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Now devour this nutrient-dense liver. You’re welcome. 

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If you STILL don't want to eat liver, we've got you covered with HONOR.

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For more delicious ideas, email our nose-to tail eating performance experts.

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