Pan-Fried Beef Liver - For the Carnivore Diet

Quick-seared beef liver in tallow for a tender, pink center and crisp edges—ready in minutes.

Pan-fried beef liver is best when cooked hot and fast. A brief sear in beef tallow or butter keeps the center tender while giving the outside a flavorful crust. If you find liver strong, a short milk or salted-water soak can mellow the taste without compromising a carnivore approach.

Trim any visible membranes, pat the slices very dry, and season just before they hit a hot pan. Cast iron or stainless works well; you want the fat shimmering before adding the liver. Aim for about a minute per side, basting with the hot fat. The goal is lightly browned edges with a pink, just-set interior.

Rest the liver briefly so the juices settle, then finish with a pinch of salt and spoon over the pan drippings. Serve as-is, or with crispy bacon or fried eggs if you’d like more fat. Liver is rich in micronutrients—especially vitamin A—so enjoy occasionally and avoid overcooking for the best texture.

Leftovers keep up to 2 days refrigerated. Reheat gently in a slick of fat just until warmed to avoid turning it chalky.

Ingredients

• 1 lb (450 g) beef liver, sliced 1/2-inch thick
• 2 tablespoons beef tallow (or ghee/butter)
• 1 teaspoon fine sea salt, plus more to finish
• Optional: 1/2–1 cup whole milk or heavily salted water for a 30–60 minute soak
• Optional: 2–3 slices bacon (for extra fat and serving)

Instructions

1. Optional soak (milder flavor): Submerge liver slices in milk or heavily salted cold water for 30–60 minutes. Drain, rinse, and pat very dry.
2. Prep: Trim any tough membranes or veins. Pat dry again. Season both sides lightly with salt just before cooking.
3. Heat the pan: Place a cast-iron or stainless skillet over medium-high heat. Add tallow (or butter). Heat until the fat is shimmering and just starting to smoke.
4. Sear side one: Lay liver in a single layer without crowding. Cook 60–90 seconds until browned on the edges.
5. Flip and baste: Turn pieces and cook another 45–60 seconds, tilting the pan to spoon hot fat over the top. Aim for a pink, just-set center.
6. Doneness check: Target an internal temp around 130–135°F (54–57°C) for tender results; avoid exceeding 145°F (63°C).
7. Rest: Transfer to a warm plate and rest 2 minutes. Sprinkle a pinch more salt to taste.
8. Serve: Spoon pan drippings over the liver. Optionally, cook bacon first and use the rendered fat for frying, serving the bacon alongside.

Time: 20 minutes (plus optional 30–60 minutes soak) Servings: