Liver and Bacon - For the Carnivore Diet
This carnivore take on liver and bacon keeps things simple: render bacon until crisp, then use the flavorful drippings to sear liver just to medium for tenderness. A small finish of butter or beef tallow enriches the pan juices.
For a milder taste, briefly soak sliced liver in whole milk, then pat very dry so it sears instead of steams. Work in a hot skillet and cook the liver fast—about 60–90 seconds per side—so it stays tender and pink in the center. Rest it briefly and spoon the buttery drippings over the top.
Serve as-is, or add a fried egg cooked in the same pan. Leftovers reheat best sliced and gently warmed in a slick of tallow or butter to avoid overcooking.
Ingredients
- 1 lb (450 g) beef or lamb liver, membrane removed
- 6 oz (170 g) thick-cut bacon
- 2 tbsp unsalted butter or beef tallow
- 1 tsp fine salt, to taste
- Optional: 1/2–1 cup whole milk for soaking
Instructions
- Prep the liver: Trim any membrane and slice into roughly 1/2-inch (1.25 cm) pieces. For a milder flavor, soak in whole milk for 15–30 minutes, then drain and pat very dry.
- Place a large skillet (cast iron preferred) over medium heat. Cook the bacon until crisp, 6–8 minutes. Transfer bacon to a plate and leave about 2–3 tablespoons of bacon fat in the skillet.
- Increase heat to medium-high. Add the butter or tallow to the bacon fat if needed to generously coat the pan.
- Lightly salt the liver. Lay pieces in a single layer and sear 60–90 seconds per side, just until browned outside and still slightly pink inside. Do this in batches if needed; avoid overcooking.
- Return bacon to the pan for 30 seconds to warm through. Spoon pan fat over the liver and bacon, taste, and add a pinch more salt if needed.
- Rest 1–2 minutes off heat. Serve immediately, optionally topping with an extra pat of butter or a fried egg cooked in the same pan.