Gordon Ramsay’s Beef Liver recipe is designed to convert the haters. The biggest mistake people make with liver is overcooking it until it resembles shoe leather. Ramsay’s method focuses on a quick, high-heat sear to keep the interior tender and pink (rosé), paired with sweet, caramelized onions and crisp, smoky bacon. When cooked correctly, beef liver is incredibly nutritious, creamy, and rich—a true bistro classic that costs a fraction of a steak dinner.
Try More Beef Recipes:
- Gordon Ramsay Beef Wellington Recipe
- Gordon Ramsay Beef Stroganoff Recipe
- Gordon Ramsay’s Sirloin Steak
Why You Will Love This Beef Liver Recipe:
- Texture Mastery: By soaking the liver in milk and cooking it quickly, you avoid the grainy, tough texture that gives liver a bad reputation.
- Flavor Balance: The natural mineral taste of the liver is balanced by the sweetness of caramelized onions and the salty punch of smoked bacon.
- Nutrient Powerhouse: Beef liver is one of the most nutrient-dense foods on the planet, packed with iron, Vitamin A, and B vitamins.
- Fast & Affordable: This is a budget-friendly cut of meat that cooks in under 5 minutes once it hits the pan.
- The Sauce: The pan juices are deglazed with vinegar and stock to create a simple, tangy gravy that ties everything together.
Gordon Ramsay Beef Liver Ingredients
The Meat
- 1 lb (450g) beef liver (or calves’ liver, which is milder and more tender)
- 1 cup milk (for soaking)
- ½ cup all-purpose flour (for dusting)
- Salt & freshly ground black pepper
- 2 tbsp olive oil
- 2 tbsp butter
The Aromatics & Garnish
- 2 large yellow onions, thinly sliced
- 4-6 slices smoked bacon, chopped into lardons (small strips)
- 1 clove garlic, crushed
- 1 sprig fresh thyme (or sage)
- Splash of Sherry vinegar (or balsamic vinegar)
- ¼ cup beef or chicken stock (optional, for extra gravy)
- Fresh parsley, chopped
How To Make Gordon Ramsay Beef Liver
- Soak the Liver: Slice the liver into ½-inch thick slices (if not pre-sliced). Place them in a shallow bowl and cover with the milk. Let soak for 30 minutes.
- Why? The milk draws out the bitter, metallic taste and helps tenderize the meat.
- Cook the Bacon: In a large skillet over medium heat, add a touch of oil and the chopped bacon. Fry until crisp and golden. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Caramelize Onions: Add the sliced onions to the hot bacon fat (add a knob of butter if the pan is dry). Cook over medium heat for 10–15 minutes, stirring occasionally, until they are soft, golden brown, and sweet. Season with a pinch of salt. Remove onions and set aside with the bacon.
- Prep the Liver: Remove liver slices from the milk and pat them very dry with paper towels. Season the flour generously with salt and pepper on a plate. Dredge the liver slices in the flour, shaking off any excess.
- Sear: Wipe the skillet clean or use a fresh one. Heat 2 tbsp olive oil and 1 tbsp butter over high heat. When the butter foams, add the liver slices.
- Tip: Do not crowd the pan; cook in batches if necessary.
- The Quick Cook: Fry the liver for only 1.5 to 2 minutes per side.
- Add the crushed garlic clove and thyme sprig to the pan while frying to infuse the oil. Baste the liver with the butter.
- Doneness: The liver should be browned on the outside but still slightly pink (blushing) in the center. Do not overcook.
- Deglaze: Remove the liver to a warm plate. Splash the Sherry vinegar into the hot pan to lift the tasty brown bits. (Optional: add the stock now and reduce for a minute to make a sauce).
- Assemble: Return the onions and bacon to the pan just to warm through, tossing them in the pan juices.
- Serve: Pile the caramelized onions and bacon over the liver. Garnish with fresh parsley.
Recipe Tips
- Calves’ Liver vs. Beef Liver: If you are a beginner, buy calves’ liver. It comes from a younger animal, so it is much more tender and has a sweeter, less metallic flavor than mature beef liver.
- Don’t Skip the Soak: The milk soak is the secret to removing the “iron” taste that many people dislike.
- High Heat is Key: You want to sear the outside quickly without cooking the inside to a gray rubber. High heat creates a crust while keeping the inside creamy.
- Remove the Membrane: Before slicing, check if there is a thin, clear membrane on the outer edge of the liver. Peel it off, or it will curl up and be chewy when cooked.
What To Serve With Beef Liver?
- Creamy Mashed Potatoes: The classic pairing. The mash soaks up the onion gravy perfectly.
- Buttered Peas: Sweet peas balance the rich, mineral taste of the liver.
- Sautéed Spinach: The iron-on-iron pairing works well, and the slight bitterness of spinach cuts the richness.
- Crispy Sage leaves: Fried sage is a traditional garnish that adds a savory crunch.
How To Store Leftovers Beef Liver?
- Refrigerator: Store in an airtight container for up to 2 days. Liver is best eaten fresh; the texture degrades quickly.
Reheating: This is tricky. Reheat gently in a skillet over low heat just until warm. Microwaving is not recommended as it will instantly overcook the liver, making it tough and rubbery.
FAQs
Press the center of the slice. It should feel slightly firm but still have a bit of “give” or spring, similar to a medium-rare steak. If it feels hard, it is overcooked.
Yes, but chicken livers are much smaller. You won’t need to slice them, but you should still soak them in milk and dredge them in flour. They cook even faster—about 1 minute per side.
You likely cooked it too long or on too low heat. Liver must be cooked fast and hot. It should still be slightly pink inside.
More Dinners Recipes:
- Gordon Ramsay Chicken Parmesan Recipe
- Gordon Ramsay Chicken Liver Pate Recipe
- Gordon Ramsay’s Mushroom Risotto
Beef Liver Nutrition Facts
Serving Size: 1 slice with toppings
- Calories: 380 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 300mg
- Sodium: 450mg
- Total Carbohydrate: 15g
- Protein: 32g
- Iron: 8.8mg
- Vitamin A: 200%
Gordon Ramsay Beef Liver Recipe
Course: Dinner, Lunch, MainCuisine: French, British, AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalGordon Ramsay’s Beef Liver recipe is designed to convert the haters. The biggest mistake people make with liver is overcooking it until it resembles shoe leather. Ramsay’s method focuses on a quick, high-heat sear to keep the interior tender and pink (rosé), paired with sweet, caramelized onions and crisp, smoky bacon. When cooked correctly, beef liver is incredibly nutritious, creamy, and rich—a true bistro classic that costs a fraction of a steak dinner.
Ingredients
1 lb (450g) beef liver (or calves’ liver, which is milder and more tender)
1 cup milk (for soaking)
½ cup all-purpose flour (for dusting)
Salt & freshly ground black pepper
2 tbsp olive oil
2 tbsp butter
- The Aromatics & Garnish
2 large yellow onions, thinly sliced
4-6 slices smoked bacon, chopped into lardons (small strips)
1 clove garlic, crushed
1 sprig fresh thyme (or sage)
Splash of Sherry vinegar (or balsamic vinegar)
¼ cup beef or chicken stock (optional, for extra gravy)
Fresh parsley, chopped
Directions
- Soak the Liver: Slice the liver into ½-inch thick slices (if not pre-sliced). Place them in a shallow bowl and cover with the milk. Let soak for 30 minutes. Why? The milk draws out the bitter, metallic taste and helps tenderize the meat.
- Cook the Bacon: In a large skillet over medium heat, add a touch of oil and the chopped bacon. Fry until crisp and golden. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- Caramelize Onions: Add the sliced onions to the hot bacon fat (add a knob of butter if the pan is dry). Cook over medium heat for 10–15 minutes, stirring occasionally, until they are soft, golden brown, and sweet. Season with a pinch of salt. Remove onions and set aside with the bacon.
- Prep the Liver: Remove liver slices from the milk and pat them very dry with paper towels. Season the flour generously with salt and pepper on a plate. Dredge the liver slices in the flour, shaking off any excess.
- Sear: Wipe the skillet clean or use a fresh one. Heat 2 tbsp olive oil and 1 tbsp butter over high heat. When the butter foams, add the liver slices. Tip: Do not crowd the pan; cook in batches if necessary.
- The Quick Cook: Fry the liver for only 1.5 to 2 minutes per side. Add the crushed garlic clove and thyme sprig to the pan while frying to infuse the oil. Baste the liver with the butter.
Doneness: The liver should be browned on the outside but still slightly pink (blushing) in the center. Do not overcook. - Deglaze: Remove the liver to a warm plate. Splash the Sherry vinegar into the hot pan to lift the tasty brown bits. (Optional: add the stock now and reduce for a minute to make a sauce).
- Assemble: Return the onions and bacon to the pan just to warm through, tossing them in the pan juices.
- Serve: Pile the caramelized onions and bacon over the liver. Garnish with fresh parsley.
Notes
- Calves’ Liver vs. Beef Liver: If you are a beginner, buy calves’ liver. It comes from a younger animal, so it is much more tender and has a sweeter, less metallic flavor than mature beef liver.
Don’t Skip the Soak: The milk soak is the secret to removing the “iron” taste that many people dislike.
High Heat is Key: You want to sear the outside quickly without cooking the inside to a gray rubber. High heat creates a crust while keeping the inside creamy.
Remove the Membrane: Before slicing, check if there is a thin, clear membrane on the outer edge of the liver. Peel it off, or it will curl up and be chewy when cooked.
