I just tried liver straight up grilled in the cast iron skillet (second attempt) and it turned out great this time. It could be my paleo taste-buds changing, but it actually came out tasty and enjoyable!

The first time I tried grilling it in the pan back in November I had soaked it in lemon juice for awhile and then cooked it with onions and served it up with balsamic vinegar. I couldn't get past the 3rd bite. Since then I have been dicing it up and adding it to stews and roasts, which helped me get it down easier.

Here is what changed:

I've been getting a bit of practice cooking grass-fed steaks in the last couple months, so I decided to prepare and cook a slice of grass-fed liver in a similar manner to how I've been doing steaks.

First, I let the liver thaw for a bit on the counter and then rinsed it in cold water a couple times once it started to loosen up all the way through.

Next I lightly sprinkled sea salt on both sides of the liver and let it sit for just 5 more minutes, then I rinsed off the salt with cold water and patted it completely dry with paper towels. By this point, the liver was room temperature and very tender and floppy.

I then added some coconut oil to the cast-iron skillet that had been warming up to medium-low and put the liver in the pan. I was going to do 1 minute per side, but after the first side was done the purple strip on the edge looked more than half gone, so I did 1 minute on the first side and 30 seconds on the other side (I'll try 45 seconds each side next time). While searing the second side I melted a small bit of Kerrygold butter at the edge of the skillet and basted it over the liver until it was finished.

I let it set up on a plate for a few minutes, then sliced it through the middle. The outside looked kind of like a steak, and the inside came out light brown with a light purple center. It was very tender, not chewy or gritty, and best of all it tasted really good! The flavor was a bit meatier but very similar to the grass-fed steak I've been eating.

So for now it looks like I'll be cooking up liver with my steak once or twice a week. I'm so excited!