-
1
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat.
-
2
Add the onions and bay leaves, season generously with salt, and cook, stirring often, until golden but still firm, about 8 minutes.
-
3
Sprinkle the vinegar over the pan, stir until evaporated, and continue cooking until the onions are deep golden brown, glossy, and crisp-tender, about 5 minutes.
-
4
Meanwhile, remove any skin and membranes from the liver.
-
5
Pat the liver dry with paper towels, then toss the pieces gently in a bowl with 2 tablespoons of the remaining olive oil.
-
6
Heat a heavy skillet wide enough to hold all the pieces of liver without touching over medium-high heat.
-
7
(A well-seasoned cast-iron or nonstick skillet is ideal.
-
8
If you dont have a skillet wide enough, cook the liver in two batches.)
-
9
Lay the liver pieces in the pan and let them cook undisturbed until caramelized on the underside, 3 to 4 minutes.
-
10
Flip the liver steaks over and cook about 2 minutes for rare liver, longer for more well-done liver.
-
11
(If youre cooking the liver longer, lower the heat so the liver doesnt scorch.)
-
12
Remove the pan from the heat, sprinkle the liver with salt, and transfer to warm plates.
-
13
Toss the ground pepper and remaining 1 tablespoon olive oil with the browned onions.
-
14
Pluck out the bay leaves and spoon the onions on top of the liver steaks.
