Pan-Fried Liver
Calves liver pan-fried in butter until just pink, rich in nutrients and deeply satisfying. Cooking it in a single layer without crowding the pan and erring on the side of underdone keeps liver tender instead of turning grainy and tough.
Total time
10 min
Prep
5 min
Cook
5 min
Difficulty
medium
Cuisine
Carnivore
gluten-freecarnivore
Ingredients
600gcalves liver, thinly sliced
60gbutter
2 tspcoarse sea salt
1 tspblack pepper
Instructions
1
Pat liver slices completely dry.
2
Season generously with salt and pepper.
3
Heat butter in a pan over high heat until foaming.
4
Add liver slices in a single layer — do not crowd.
5
Cook 1-2 minutes each side — it should still be pink inside.
6
Overcooked liver becomes grainy — err on the side of underdone.
7
Rest 2 minutes.
8
Serve with melted butter poured over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
109
Protein
0.2g
Fat
12.2g
Carbs
0.4g
Fiber
0.2g
Sodium
957mg
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★★★★★
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