Tender Skillet Beef Liver and Caramelized Onions

Rinse the liver slices gently under cold water and pat dry. For a milder taste, soak the pieces in milk or buttermilk for 20–30 minutes before cooking, then drain and pat thoroughly dry.

Melt 2 tablespoons of butter in a cast-iron skillet over medium heat. Add the sliced yellow onions and cook slowly for 15–20 minutes, stirring occasionally until golden brown and tender. Remove onions from the skillet and set aside.

Add the remaining tablespoon of butter to the hot skillet. Season the liver pieces generously with salt, pepper, and garlic powder. Add the liver to the skillet in a single layer and cook for 2–3 minutes per side until seared on the outside and cooked through.

Return the caramelized onions to the skillet with the liver. Pour in 1/4 cup of beef broth or wine to deglaze the skillet, gently stirring for 1 minute to coat everything in the pan drippings. Serve immediately.