Go Back

Garlic Butter Liver Steak

Tender garlic butter liver steak served with creamy mashed potatoes and sautéed spinach. A wholesome, flavour-packed meal that’s simple to make and perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: European
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g beef liver steaks
  • Milk (for soaking)
  • 3 tbsp all-purpose flour
  • 1 tsp paprika
  • ½ tsp black pepper
  • Salt, to taste
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 4 garlic cloves, minced
  • 1 tsp fresh thyme (or ½ tsp dried)
  • Fresh parsley, chopped

  • For the Creamy Mashed Potatoes

  • 800 g potatoes, peeled and chopped
  • 2 tbsp butter
  • 100–120 ml warm milk
  • Salt and pepper, to taste

  • For the Sautéed Spinach

  • 250 g fresh spinach
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • Salt and pepper, to taste

Equipment

  • 1 Large frying pan (or skillet)
  • 1 Medium saucepan
  • 1 Chopping board
  • 1 Mixing bowl
  • 1 Kitchen tongs
  • 1 Sharp knife

Method
 

  1. Heat the olive oil in a large frying pan over medium-high heat.
  2. Cook the liver steaks for 2–3 minutes per side, depending on their thickness.
  3. Avoid overcooking, as liver becomes tough very quickly.
  4. Reduce the heat slightly.
  5. Add the butter, minced garlic and thyme.
  6. As the butter melts, continuously spoon the garlic butter over the liver for about one minute.
  7. As the butter melts, continuously spoon the garlic butter over the liver for about one minute.

  8. Soak the Liver

  9. Place the liver steaks in a bowl and pour over enough milk to cover them completely. Cover and refrigerate for 30. This helps mellow the flavour and can make the liver taste milder and more tender. Remove the liver from the milk and pat it completely dry with kitchen paper.

  10. Cook the Potatoes

  11. Bring a large saucepan of salted water to the boil.
    Add the potatoes and cook for 15–20 minutes, or until fork tender.
    Drain well.
    Mash with the butter and warm milk until smooth and creamy.
    Season with salt and pepper to taste.
    Cover to keep warm.

  12. Sauté the Spinach

  13. Heat the olive oil in a frying pan over medium heat.
    Cook the garlic for about 30 seconds until fragrant.
    Add the spinach and cook until just wilted.
    Season with salt and pepper.
    Transfer to a serving dish and keep warm.

Notes

  • Soak the liver in milk for 30 minutes before cooking to help mellow its flavour and make it more tender.
  • Pat the liver completely dry after soaking so it browns properly instead of steaming.
  • Avoid overcooking. Liver cooks very quickly—about 2–3 minutes per side is usually enough, depending on thickness.
  • Add the garlic and butter towards the end of cooking to prevent the garlic from burning.
  • Baste the liver with the melted garlic butter for extra flavour and a glossy finish.
  • Let the liver rest for 2–3 minutes before serving to help retain its juices.
  • Fresh thyme can be replaced with ½ teaspoon dried thyme if needed.
  • Serve immediately while the garlic butter is still warm and silky.