Pan-Fried Beef Kidneys
Learn how to cook beef kidneys with this simple pan-fried recipe, plus all the best tips for cleaning, preparing, and cooking them right. Affordable, nutrient-dense, and full of health benefits, beef kidney is a forgotten traditional food that deserves a place in your nose-to-tail eating journey.
Equipment
- Cutting board and sharp knife and shears for trimming and cutting kidney
- Large bowl and strainer for soaking and draining kidney
- Cast iron or stainless steel pan
- Wooden spatula for stirring and serving
Ingredients
- 1 beef kidney
- 3-4 tablespoons butter or ghee or tallow
- 1 tsp salt
- 1/2 tsp dry sage optional
- 1/4 tsp pepper optional
- 1-2 cloves garlic, chopped optional
- Extra salt and 1 tbsp lemon juice or apple cider vinegar for soaking
Instructions
- Clean and cut the beef kidney following the steps listed in the blog post.
- Prepare a bowl with cool water, salt (1 tsp per cup of water), and a tablespoon of lemon juice (or apple cider vinegar). Add the cut up kidneys and let them soak for at least 1 hour, up to overnight in the refrigerator. If the water gets very bloody, change it out.
- Drain and rinse under cold running water until the water runs clear.
- Pat the meat dry with a clean towel or paper towel.
- Season the meat with salt and your choice of seasoning.
- Heat butter (or fat of choice) in a cast iron or stainless steel pan over medium-high heat. Once hot, add the kidney.
- Sauté for about 6 minutes, stirring occasionally. Cook just until the outside is browned and the center is still slightly pink. Medium-rare is ideal.
- Remove from heat and let rest for a few minutes in the pan. Spoon over any flavorful pan drippings before serving. Serve with lemon wedges and garnish with fresh herbs if desired.