Slice liver into ~½ inch pieces
Soak in milk or buttermilk 30–120 min in fridge (Optional if you want to remove metallic taste)
Pat as dry as possible
Lightly salt and pepper
Pan on medium-high heat
Olive oil + butter
Cut up red onion, cook for about 10 minutes, take more time if needed. You can skip the onions if you’re short on time.
Make sure slices are golden-brown, should be soft and floppy.
Remove the onion slices
Add beef liver, cook for 90 seconds each side.
Lower heat, mix onion slices and a small knob of butter in for 30-60 seconds.
Turn off heat and enjoy
