There a lot of personal preference involved. The way I like liver is cut as 1/4 or thinner slices, cooked on a bed o onions and garlic at extremely high heat on a well heated cast iron pan at above 450f. It needs to cook all the way through and get crispy on the outside very very fast. You need to watch it the whole time it’s cooking and flip it when the blood stops accumulating on the top exactly. Not before and not after. Smells like steak, has the mouth feel of steak (not gritty which means over cooked or slimy which means undercooked). It also needs to be eaten while still piping hot. Served and eaten immediately. Letting it sit even 5 min and it loses it.Enough garlic and it's always smells great
I think it's a love it or hate it thing. I actually like the smell/flavor of liver, however it's cooked. As long as it's not under or over cooked, I'm a happy camper. My dog agrees
