How do you cook liver so that it tastes good?

Here’s the biggest thing I can share - don’t overcook it. You want a bit of pink - no more, no less. Unwrap the beef liver and lay flat on a layer of paper towels. Soak the liver in a dish or bowl of milk for 30-60 minutes. Dice bacon and fry in 2 tablespoons of butter in a large skillet. When the butter is melted, add half the liver slices. Cook until you start to see the edges cooking. They’ll turn from red to gray. When that border is a few millimeters thick (2-3 minutes, or so), flip them over. Fry on the second side for another 2-3 minutes. Until you know how you like your liver, the best way to check is to cut into it. If it’s still red, keep flipping until it is just barely cooked through. You want just a tinge of pink so it’s cooked but still tender.