Gordon Ramsay Beef Liver Recipe

This Gordon Ramsay Beef Liver Recipe is a tender and flavorful recipe, which is made with beef liver and buttermilk. It’s a classic, foolproof recipe, ready in about 20 minutes.

Jump to Recipe

Gordon Ramsay Beef Liver Ingredients

595g beef liver, sliced
180ml buttermilk
15ml olive oil
2 tsp salt
½ tsp black pepper
1 onion, sliced into strips
3 cloves garlic, minced
35g all-purpose flour
30g butter

How To Make Gordon Ramsay Beef Liver

Soak the Liver: Place the beef liver slices in a shallow dish and pour the buttermilk over them, ensuring they are fully submerged. Refrigerate for at least 10 minutes, or up to 1 hour. This step helps to mellow the strong flavor of the liver.
Prep the Liver: Remove the liver from the buttermilk and pat it completely dry with paper towels. Season both sides with salt and pepper. Place the flour in a shallow dish and lightly coat each piece of liver, shaking off any excess.
Sear the Liver: Melt the butter in a large skillet over medium-high heat. Once the butter is sizzling, carefully place the floured liver slices in the pan. Cook for about 3 minutes per side. The outside should be nicely browned, but the inside should remain slightly pink. Do not overcook. Remove the liver from the pan and set it aside on a plate.
Sauté the Onions: In the same skillet, add the olive oil. Add the sliced onions and cook gently over medium heat, stirring occasionally, until they are soft, golden, and caramelized. Add the minced garlic and cook for one more minute until fragrant.
Combine and Serve: Return the seared liver to the pan with the onions. Gently toss to combine and warm the liver through for about 1 minute. Serve immediately.

Recipe Tips

Why soak liver in buttermilk? Soaking the liver in an acidic medium like buttermilk helps to tenderize it and neutralize some of its strong, metallic flavor, resulting in a milder and more pleasant taste.
How do you get a perfect sear? The key to a great sear is making sure the liver is completely dry after soaking. Pat it thoroughly with paper towels before flouring. A dry surface allows the crust to form quickly in the hot pan.
How do I know when the liver is done? The biggest mistake is overcooking liver, which makes it tough and rubbery. It should be cooked quickly over high heat. It’s perfectly cooked when it’s browned on the outside but still has a hint of pink in the very center.
What’s the best way to slice the onion? For classic liver and onions, slice the onion into thin strips or rings. This allows them to soften and sweeten beautifully as they cook down, creating a jam-like texture that complements the rich liver.

What To Serve With Beef Liver and Onions

This classic British dish is traditionally served with simple, comforting sides.

Creamy mashed potatoes
Steamed green beans or peas
Crusty bread to soak up the pan juices
A simple onion gravy

How To Store Beef Liver

Refrigerate: Leftover cooked liver can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little butter to prevent it from becoming tough.

Beef Liver Nutrition Facts

Calories: 135 kcal
Protein: 20g
Fat: 5g
Carbohydrates: 3g
Iron: 5mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Do I have to use buttermilk?

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or white vinegar mixed in. Let it sit for 5 minutes before using. The goal is to have a slightly acidic liquid.

Why did my liver turn out tough?

The most common reason for tough liver is overcooking. Liver is very lean and cooks extremely quickly. A few minutes per side on high heat is all it needs.

Can I use a different type of liver?

Yes, this recipe also works well with calf’s liver, which is generally more tender and milder than beef liver, or with chicken livers, which will cook even faster.

Try More Recipes: